Garlic (1 head)
Salt (1 Tbsp)
Black Peppercorns (1 Tbsp)
Star Anise (2 pieces)
Bay Leaf (1)
Pork Belly (2.2 lb)
to a pot. Cover with 8 cups of water, more if needed to cover the pork. Bring to a boil and simmer for 1- 2 hours over medium heat, or until pork is fork-tender.
Once boiled, place pork on a wire rack and allow to come to room temperature.
Poke the skin full of holes with a fork. Don’t pierce the flesh.
Wipe the pork dry and then brush with
Distilled White Vinegar (1 tsp)
Cover skin with a thin layer of flaked or
Coarse Salt (2 Tbsp)
. Place uncovered in the fridge overnight.
On the day of serving, make the dipping sauce by combining the
Distilled White Vinegar (1/4 cup)
Red Onions (1/4 cup)
Brown Sugar (1 Tbsp)
Garlic (2 cloves)
Soy Sauce (1 Tbsp)
Red Chili Pepper (1)
in a small bowl, then set aside so flavors can meld.
Scrape or brush the excess salt off of the pork and place in the air fryer basket, skin side up.
Cook at 350 degrees F (180 degrees C) for 15-20 minutes, until meat is tender.
Increase temperature to 400 degrees F (200 degrees C) and cook for 15-20 more minutes, until the skin is puffed and crispy.
Remove from the air fryer. Rest for 5 minutes, then cut into pieces.
Serve with the sauce, and optionally with
White Rice (to taste)
Tomatoes (to taste)
Pickled Red Onions (to taste)