The Best Chinese Crispy Pork Belly Recipe (Air Fry Method)

Nov 27, 2024‱Channel
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PublishedNov 27, 2024
Duration6:13
Video IDUHb6P-IR9A8
Languageen
CategoryHowto & Style
PrivacyPublic
Made for KidsNo
Video TypeRegular Video

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Views117K
Likes2.4K
Comments112
Engagement Rate2.14%
Likes per 100 views2.04
Comments per 1K views0.96

Description

🎀 MANDY'S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀 🌾Order Now - https://geni.us/chinesecookbook 🎀 Estimated Shipping Dates 🎀 🌾USA - Will ship within 3-5 business days 🌾All Other Countries - No current estimate and may not make it before Christmas, but please place your order now, if you can. That will help me to manage the demand, as it is hard to ship worldwide. I will ship them as soon as I can! đŸ„˜ BUY A WOK - https://geni.us/carbon-steel-wok 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❀ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes đŸ„ą PRINTABLE RECIPE - https://curatedkitchenware.com/blogs/soupeduprecipes/the-best-chinese-crispy-pork-belly-recipe-air-fry-method Using an air fryer is the easiest way to roast a crispy pork belly because the circulation is efficient and constantly draws out moisture from the skin while cooking. This recipe requires no blanching, no marinating overnight, no poking holes, and no dehydrating the skin. The prepping literally takes 5 minutes and guarantees the best crispy result. If you ask me, “Can I do this in a regular oven?,” the answer is yes but I didn’t include it in this book. However, you can check this video for the demo (https://youtu.be/Bxvz9aQdsMw). Using an oven will be more complicated because the air circulation is not as good as an air fryer. That's why extra steps like blanching, poking holes, dehydrating the skin, and adding baking powder are required when using an oven. INGREDIENTS (serves 2) 454g / 1 pound skin-on pork belly 3.8g / ⅔ tsp salt 2.1g / œ tsp sugar 1.2g / œ tsp ground black pepper (Amazon Link - https://geni.us/black-peppercorns) 1.5g / œ tsp garlic powder (Amazon Link - https://geni.us/garlic-powder) 1g / œ tsp five-spice powder (Amazon Link - https://geni.us/five-spice-powder) 0.7g / ⅛ tsp salt to rub the pork skin 27g / 1.5 Tbsps plum sauce for dipping (Amazon Link - https://geni.us/plum-sauce) 19g / 1.5 Tbsps sugar for dipping INSTRUCTIONS Take a sharp knife to score the meat side of the pork belly without cutting through the skin. Thoroughly combine the salt, sugar, ground black pepper, garlic powder, and five-spice powder in a bowl. These measurements are for every pound of meat, so you can adjust the amount by multiplying however many pounds of pork you are making.   Place the pork belly skin side down and then sprinkle the seasoning mix all over the meat. Make sure you open the cut surfaces and rub well. Chef’s Secret: Avoid touching the skin because this will cause the spices to burn while roasting and affect the presentation. Flip the pork to the skin side up and rub it with a pinch of salt for a few minutes or until the salt draws some moisture out of the skin. Use a paper towel to wipe the moisture. Wrap the pork belly with tinfoil but keep the skin exposed. Set the air fryer at 250°F / 121°C without preheating and cook the pork belly for 1 hour. Increase the temperature to 400°F / 204°C and fry for 10-15 minutes or until the skin is crispy and golden brown. Every air fryer is different, so please keep an eye on it. Feel free to pull out the basket and check the doneness. Adjust the frying time if needed. Cut the crispy pork belly into bite-size pieces and serve with plum sauce or white sugar. Chef’s Secret: These are two classic dipping components for crispy pork belly. The plum sauce tastes sweet and sour, perfectly balancing the pork belly's heaviness. Eating pork belly with white sugar is more of a local Cantonese habit. The sugar crystal enhances the crispy texture and the sweetness is such a surprising fit with the taste of the roasted pork.

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