Ingredients:
2 lb pork belly, skin on
2 tsp salt (for skin)
Seasoning Mix:
2 tsp brown sugar
1 tsp five spice powder
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
¼ tsp black pepper
Dipping sauce:
½ cup cane vinegar (or white vinegar)
2 cloves garlic, minced
1–2 Thai chilies, chopped (optional for heat)
1 tsp sugar (optional)
Salt & pepper, to taste
Mix all ingredients in a small bowl. Let sit for 5–10 minutes before serving to meld flavors.
Instructions:
1. Prep pork belly
* Pat pork belly dry with paper towels.
* Score the skin in a crisscross pattern.
* Rub 2 tsp salt into the skin only (this helps draw out moisture for crispiness).
2. Season the meat side
* In a small bowl, mix brown sugar, five spice powder, 1 tsp salt, onion powder, garlic powder, and pepper.
* Rub this seasoning mix onto the meat side only (avoid the skin).
3. Air fry – first stage
* Preheat air fryer to 390°F (200°C).
* Place pork belly skin side up in the basket.
* Cook for 30 minutes.
4. Air fry – second stage
* Lower temperature to 350°F (175°C).
* Cook for another 30 minutes until the skin is puffed, golden, and crispy.
5. Serve
* Let rest 5–10 minutes before slicing into serving portions.
* Enjoy as is or serve with dipping sauce.
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