Cooking Instructions
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Step 1
Add
Garlic (1 head)
,
Salt (1 Tbsp)
,
Black Peppercorns (1 Tbsp)
,
Star Anise (2 pieces)
,
Bay Leaf (1)
, and
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.
Step 2
Once boiled, place pork on a wire rack and allow to come to room temperature.
Step 3
Poke the skin full of holes with a fork. Don’t pierce the flesh.
Step 4
Wipe the pork dry and then brush with
Distilled White Vinegar (1 tsp)
.
Step 5
Cover skin with a thin layer of flaked or
Coarse Salt (2 Tbsp)
. Place uncovered in the fridge overnight.
Step 6
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)
, and
Red Chili Pepper (1)
in a small bowl, then set aside so flavors can meld.
Step 7
Scrape or brush the excess salt off of the pork and place in the air fryer basket, skin side up.
Step 8
Cook at 350 degrees F (180 degrees C) for 15-20 minutes, until meat is tender.
Step 9
Increase temperature to 400 degrees F (200 degrees C) and cook for 15-20 more minutes, until the skin is puffed and crispy.
Step 10
Remove from the air fryer. Rest for 5 minutes, then cut into pieces.
Step 11
Serve with the sauce, and optionally with
White Rice (to taste)
,
Tomatoes (to taste)
, and
Pickled Red Onions (to taste)
.
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