Crispy Pork Belly
Have you ever wanted to make Chinese Style Crispy Pork Belly where the skin is crunchy and the meat is tender and melts away in your mouth? This recipe takes a lot of prep work but the results are amazing!
Author
Stephen Wong
Prep Time: 19:00
Recipe Time: 10:00
Temperature :
154.4F / 68C
Ingredients
- 4lbs Pork Belly with Skin on
- Salt
- Black Pepper
- White Pepper
- 5-spice Rub
- Garlic Powder
- Fresh Thyme
- Vinegar
Directions
- Sprinkle all the dry ingredients together and rub onto Pork Belly. Add the thyme and vacuumed seal.
Place bag into the fridge and rest for 3hr or overnight.
- Place bag in bath and cook 68C / 10Hr
- After the timer has completed. Remove bag from bath and cut an opening to expose the skin. Keep the Pork belly in the bag. This will allow the skin to dry out while keeping the meat sitting in its juices
- Use a bladed meat tenderizer or needle to puncture skin. Add vinegar to skin to help dry out the skin a little more. Also add some salt on skin side at this point and wipe off moisture that forms on the skin.
- Use a knife and start cutting skin (only) where you plan to cut the meat
- Place a paper towel on top of the meat and let it dry and chill for 8 hrs in the fridge. Check for moisture on skin and remove
- Remove pork belly from fridge and discard bag along with any extra drippings.
Set air fryer to 200C and cook for 25 minutes.
Check ever 10-15 minutes to see how the skin is cooking. You are finished when you achieve a hard crispy skin
If you don’t have an air fryer... broil mode In the oven works just fine but use the middle rack
Finishing Steps
- Plate Crispy Pork belly on plate and serve with hoisin sauce