Secrets to Crispy Pork Belly in Air Fryer 脆皮烧肉 | Hometown Food Cooking Series Episode 1.
Get ready to embark on a culinary journey as we explore the heart and soul of my hometown’s delectable flavors. In this premiere episode, we’re diving into the magic of Air Fryer cooking, crafting the perfect Crispy Pork Belly with just 4 simple ingredients!
🥓✨ Indulge in the tantalizing aroma of Chinese five-spice powder, the richness of Shaoxing wine, and the golden crunch of perfectly seasoned pork belly. It’s a symphony of flavors that’ll transport you straight to the heart of my hometown kitchen.
Ingredients
Pork Belly
1.) 750g pork belly (I chose less fat, cut into half)
2.) salt, to season
3.) 3 tsp Chinese five spice powder
4.) 3 tsp Chinese Shaoxing wine
原料
1.) 五花肉750克（我选的肥肉少，切成两半）
2.) 盐是用来调味的
3.) 3 茶匙 五香粉
4.) 3 茶匙 中国绍兴酒
Tool
Philip Air Fryer Essential XL 飞利浦空气炸锅 Essential XL (On SALE now)
Amazon affiliated link
(AU) https://amzn.to/48p4IhS
(US) https://amzn.to/3S7CmmC
(UK) https://amzn.to/3H6BSa5
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https://youtube.com/playlist?list=PLe50YKtSlHF62Msd7Kn1MxoNtoZ5sVRSq&si=OU6yCzbGuMeYbygH
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Step by Step Guide:
1. Preparing the Pork Belly: Using a sharp knife, score the skin side of the pork belly. Pat the pork belly dry with paper towels to ensure it’s moisture-free.
2. Seasoning: Generously season both sides of the pork belly with table salt. Ensure an even coating. Sprinkle 3 tsp of Chinese Five Spice Powder evenly over the pork belly for an aromatic blend of flavours. Drizzle 3 tsp of Chinese Shaoxing Wine over the pork belly to add depth of flavour. Massage the ingredients into the meat for an even distribution.
3. Flip the pork over and transfer to a large plate. Refrigerate with cling film (or uncovered) overnight to allow the salt to draw out moisture from the skin.
4. The next day, take the pork belly out and grab a sheet of foil and place it under the pork belly. Fold the foil up around the pork belly so that it covers all sides of the meat (leaving the top skin exposed). Pat the skin dry with paper towel.
5. Air Frying Process: Place pork into air fryer basket, skin side up. Air fry the pork belly at 120°C for approximately 30 minutes.
6. Take the pork belly out of the air fryer and remove the foil. Pat the skin dry with paper towel. Place the pork belly back into the air-fryer and cook at 200C for 13 minutes. Swap the pork belly position halfway through (at 10 min mark) to ensure even crispiness.
7. Once the pork belly is golden brown and irresistibly crispy, carefully remove it from the air fryer.
8. Serve, Enjoy and savor each crispy bite!
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分步指南：
1. 准备五花肉：用锋利的刀在五花肉的带皮一侧划痕。用纸巾将五花肉拍干，以确保其无水分。
2. 调味：用食盐将五花肉两面充分调味。确保涂层均匀。将 3 茶匙五香粉均匀地撒在五花肉上，以获得芳香的混合风味。将 3 茶匙中国绍兴酒淋在五花肉上，以增加味道的深度。将成分按摩到肉中，使其均匀分布。
3. 把猪肉翻过来，放到一个大盘子里。用保鲜膜（或不盖盖子）冷藏过夜，让盐吸收皮肤上的水分。
4. 第二天，把五花肉拿出来，拿一张箔纸放在五花肉下面。将箔纸折叠在五花肉周围，使其覆盖肉的所有侧面（使顶部皮肤暴露）。用纸巾拍干皮肤。
5.空气炸锅过程：将猪肉放入空气炸锅炸篮中，带皮的一面朝上。将五花肉以120°C空气炸约30分钟。
6. 将五花肉从空气炸锅中取出，除去箔纸。用纸巾拍干皮肤。将五花肉放回空气炸锅中，以200°C煮13分钟。中途（10 分钟处）交换五花肉的位置，以确保酥脆均匀。
7. 一旦五花肉呈金黄色且酥脆得令人难以抗拒，小心地将其从空气炸锅中取出。
8. 享受并品尝每一口酥脆的五花肉！
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Stay tune for my next Episode 2: Crispy Fried Chicken (Menu for kids too)
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