How to make crispy pork belly with air fryer

Ingredient:

1.4kg pork belly

2 tablespoons wine

2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon five spice powder

1/4 teaspoon white pepper

1.5 tablespoons rice vinegar

1/2 teaspoon salt

Making:

Rinse the meat, then pat dry.

Place the pork on a plate, skin side down. Mix salt, sugar, five-spice powder and pepper. Spread the spice mixture over the pork. Turn the pork over so the skin side is up.

Leave the meat tray in the refrigerator for about 3 - 6 hours to absorb the spices.

Set the air fryer at 200 degrees Celsius. Use a sharp toothpick to poke holes in the skin of the meat. The more holes the better.

Place a large sheet of foil on a baking tray, add the meat, fold the edges of the foil over to form a box around the meat, with a 2.5cm border.

Drizzle rice vinegar over skin. Sprinkle coarse sea salt over skin, coating thoroughly.

Place the tray in the air fryer and bake for 1 hour. Then, remove the coarse salt layer from the meat, open the foil, place the meat on the rack in the air fryer, skin side up. Continue baking for 10 minutes.

When the pork skin is puffed up, remove the meat from the pot. Let the meat cool for about 10 minutes, then cut into bite-sized pieces.

According to Vietnamnet