Air Fryer Crispy Pork Belly Recipe (空气炸脆皮烧肉) | Lunar New Year Dish | Chicharrónes | RACK OF LAM

Crispy pork belly is a crowd pleaser and one of the most popular Chinese roast meats. Follow my recipe to achieve golden, crackling skin and juicy meat directly in your air fryer, just in time for Lunar New Year!

MY CHAR SIU (BBQ ROAST PORK) VIDEO:
https://youtu.be/63YgmAUhzcg

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INGREDIENTS USED/RECOMMENDED:
★ Kirkland Sea Salt - https://amzn.to/2XqjzFY
★ Vinegar - https://amzn.to/2MGybP9
★ Five Spice Powder: https://amzn.to/3okZhss
★ Hoisin Sauce (for dipping): https://amzn.to/2KX589L

EQUIPMENT/TOOLS USED:
★ Air Fryer (new model) - https://amzn.to/32NMw16
★ Wooden Cutting Board - https://amzn.to/2MVsiOx
★ Calphalon Nonstick Pot - https://amzn.to/35TPYcx
★ Tongs - https://amzn.to/3occmVy
★ Cutting Boards - https://amzn.to/2KSyG8p
★ Aluminum Foil - https://amzn.to/3irceQg

For all products I use: https://rackoflam.com/product-links​

FILMING EQUIPMENT:
★ iPhone 11 Pro Max - https://amzn.to/3qh4ylL

WRITTEN RECIPE:
➜ INGREDIENTS:
1.5lb pork belly, hair removed if any
►FOR PARBOILING:
6 cups water (or enough to submerge the pork)
1 tsp salt
►TO DRY OUT SKIN:
1 tsp white distilled vinegar
1 tsp fine sea salt
►DRY RUB:
1 tsp five spice powder, or to taste
1 tsp fine sea salt, or to taste

➜ INSTRUCTIONS:
1) Place the pork belly into a pot. Pour 6 cups of water (or enough to fully submerge the pork) into the same pot, then add 1 tsp of salt into the water. Boil over high heat and turn off the fire once the water begins to boil (10-15 min) and impurities afloat. Discard the water and rinse the pork belly under cold water. Pat dry with a paper towel.
2) Place the pork belly onto a plate and begin to poke little holes in the skin using a metal fork, meat tenderizer or metal skewer. The more holes, the better (See Note 1). Pat the skin dry when juices begin to surface. (See Note 2)
3) Brush 1 tsp of vinegar onto the dried skin.
4) Pour 1 tsp of fine sea salt onto the skin. Using your fingers, rub the salt onto the skin, until they are evenly distributed throughout.
5) Place the pork belly into the fridge, uncovered, for 4 hours, or up to 12 hours. Remove from fridge occasionally to blot excess juice from the skin.
6) Remove the pork belly from the fridge 30 minutes prior to cooking (See Note 3). While the pork is still cold, score the bottom of the meat, then sprinkle the five spice powder and salt onto the meat. Using your fingers, apply the dry rub throughout the bottom and sides. (See Note 4) Adjust measurements of dry rub to taste.
7) Remove excess fat from the bottom of the meat if necessary (optional).
8) Blot the skin once more, prior to air frying, to ensure it is completely dry. Using aluminum foil, wrap the pork belly, creating somewhat of a box with an open lid.
9) Air fry the wrapped pork belly at 390 degrees Fahrenheit for 40 minutes (or less if you are using a smaller piece of pork belly). Check occasionally to ensure they are not over/undercooked and adjust time and temperature accordingly. (See Note 5)
10) Remove pork belly from the air fryer, then allow to rest for a few minutes. Cut and serve with hoisin sauce! Enjoy!

NOTES:
1) Poking more holes result in the signature crackling skin on crispy pork belly, so the more holes there are, the better. Do not poke too deep into the skin or until you reach the meat. This will result in bubbling of juices that will cause blotches on the skin.
2) A dry skin is critical in a crackling crust, so it is important to pat it as dry as possible.
3) This allows the pork belly to get back to room temperature.
4) Attempt to sprinkle the dry rub into the cracks of the scored meat so they can be extra flavorful.
5) Air fryers all work differently, so be sure to adjust the time and temperature, as recommended by the make of your air fryer and depending on the size and weight of your pork belly.

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