The Best Chinese Crispy Pork Belly Recipe (Air Fry Method)
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Using an air fryer is the easiest way to roast a crispy pork belly because the circulation is efficient and constantly draws out moisture from the skin while cooking. This recipe requires no blanching, no marinating overnight, no poking holes, and no dehydrating the skin. The prepping literally takes 5 minutes and guarantees the best crispy result.
If you ask me, “Can I do this in a regular oven?,” the answer is yes but I didn’t include it in this book. However, you can check this video for the demo (https://youtu.be/Bxvz9aQdsMw). Using an oven will be more complicated because the air circulation is not as good as an air fryer. That’s why extra steps like blanching, poking holes, dehydrating the skin, and adding baking powder are required when using an oven.
INGREDIENTS (serves 2)
454g / 1 pound skin-on pork belly
3.8g / ⅔ tsp salt
2.1g / ½ tsp sugar
1.2g / ½ tsp ground black pepper (Amazon Link – https://geni.us/black-peppercorns)
1.5g / ½ tsp garlic powder (Amazon Link – https://geni.us/garlic-powder)
1g / ½ tsp five-spice powder (Amazon Link – https://geni.us/five-spice-powder)
0.7g / ⅛ tsp salt to rub the pork skin
27g / 1.5 Tbsps plum sauce for dipping (Amazon Link – https://geni.us/plum-sauce)
19g / 1.5 Tbsps sugar for dipping
INSTRUCTIONS
Take a sharp knife to score the meat side of the pork belly without cutting through the skin.
Thoroughly combine the salt, sugar, ground black pepper, garlic powder, and five-spice powder in a bowl. These measurements are for every pound of meat, so you can adjust the amount by multiplying however many pounds of pork you are making.
Place the pork belly skin side down and then sprinkle the seasoning mix all over the meat. Make sure you open the cut surfaces and rub well. Chef’s Secret: Avoid touching the skin because this will cause the spices to burn while roasting and affect the presentation.
Flip the pork to the skin side up and rub it with a pinch of salt for a few minutes or until the salt draws some moisture out of the skin. Use a paper towel to wipe the moisture.
Wrap the pork belly with tinfoil but keep the skin exposed.
Set the air fryer at 250°F / 121°C without preheating and cook the pork belly for 1 hour.
Increase the temperature to 400°F / 204°C and fry for 10-15 minutes or until the skin is crispy and golden brown. Every air fryer is different, so please keep an eye on it. Feel free to pull out the basket and check the doneness. Adjust the frying time if needed.
Cut the crispy pork belly into bite-size pieces and serve with plum sauce or white sugar. Chef’s Secret: These are two classic dipping components for crispy pork belly. The plum sauce tastes sweet and sour, perfectly balancing the pork belly’s heaviness. Eating pork belly with white sugar is more of a local Cantonese habit. The sugar crystal enhances the crispy texture and the sweetness is such a surprising fit with the taste of the roasted pork.
Más sobre The Best Chinese Crispy Pork Belly Recipe (Air Fry Method)
Receta de la Mejor Receta de Panceta de Cerdo Crujiente China (Método de Freidora de Aire)
Una receta fácil y deliciosa para preparar panceta de cerdo crujiente estilo chino utilizando una freidora de aire. ¡Perfecto para disfrutar en casa!
Ingredientes para la Mejor Receta de Panceta de Cerdo Crujiente China (Método de Freidora de Aire)
- 454g de panceta de cerdo con piel
- 3.8g de sal
- 2.1g de azúcar
- 1.2g de pimienta negra molida
- 1.5g de ajo en polvo
- 1g de polvo de cinco especias
- 0.7g de sal para frotar la piel de cerdo
- 27g de salsa de ciruela para acompañar
- 19g de azúcar para acompañar
Instrucciones para la Mejor Receta de Panceta de Cerdo Crujiente China (Método de Freidora de Aire)
Tomar un cuchillo afilado para marcar la parte de la carne de la panceta de cerdo sin cortar la piel.
Mezclar bien la sal, azúcar, pimienta negra molida, ajo en polvo y polvo de cinco especias en un tazón. Estas medidas son para cada libra de carne, así que puedes ajustar la cantidad según la cantidad de carne de cerdo que estés preparando.
Colocar la panceta de cerdo con la piel hacia abajo y luego espolvorear la mezcla de condimentos por toda la carne. Asegurarse de abrir las superficies cortadas y frotar bien. Secreto de Chef: Evitar tocar la piel porque esto hará que las especias se quemen al asar y afecten la presentación.
Dar la vuelta a la panceta para que la piel quede hacia arriba y frotarla con un poco de sal durante unos minutos o hasta que la sal saque algo de humedad de la piel. Usar papel de cocina para secar la humedad.
Envolver la panceta de cerdo con papel de aluminio pero manteniendo la piel expuesta.
Configurar la freidora de aire a 250°F / 121°C sin precalentar y cocinar la panceta de cerdo durante 1 hora.
Aumentar la temperatura a 400°F / 204°C y freír durante 10-15 minutos o hasta que la piel esté crujiente y dorada. Cada freidora de aire es diferente, así que hay que estar pendiente. Se puede sacar la cesta y comprobar si está listo. Ajustar el tiempo de fritura si es necesario.
Cortar la panceta de cerdo crujiente en trozos pequeños y servir con salsa de ciruela o azúcar blanco. Secreto de Chef: Estos son dos acompañamientos clásicos para la panceta de cerdo crujiente. ¡Disfrutar!
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