Air-fryer crispy belly pork
Overview
Prep time
15 mins
Cook time
1 hr 30 mins
Serves
4
Ingredients
700g belly pork, skin scored
6 garlic cloves, peeled and halved
2 tbsp Chinese five spice powder
3 tbsp fine sea salt
3 tbsp soy sauce
2 tbsp rice wine vinegar
2 tsp crispy chilli oil (available from Ocado)
Cooked rice or noodles and steamed greens, to serve
Method
Step
Using a small, sharp knife, make deep incisions in the flesh of 700g belly pork and push in 6 halved garlic cloves. Dust the flesh generously with 2 tbsp Chinese five spice powder (you may find it easier to do this on a board or piece of baking parchment). Turn over the pork and sprinkle 3 tbsp fine sea salt over the rind so it sits in a relatively even 2mm layer.
Step
Heat the air fryer to 160C. Place the joint in a suitable dish and air fry for 1 hour. During this time, the salt will have formed a hard crust that lifts away from the skin at the edges. Using a small palette knife, lift off the salt layer and discard.
Step
Return the pork to the air fryer for a further 30 minutes at 205C (or as high as your machine will go) until the skin is crunchy and dark golden and the meat is completely cooked through.
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