Crispy Roast Pork Belly

Step 1

If there is any hair on the pork skin, scrape it off with a knife. Then wash the pork belly under a tap.

Step 2

In a fry pan on medium high, add the water, salt and sugar.

Step 3

Once boiling add the pork belly skin side down and cook for 8 minutes on each side.

Step 4

Once done, remove the pork belly and let it cool on a rack. Pat dry with some paper towel when it is cool enough to do so.

Step 5

Get a meat skewer and punch holes lots of holes into the skin of the pork belly - this usually takes me about 5 - 10 minutes. Do not punch holes so deep that it reaches the meat.

Step 6

Brush the pork skin with vinegar and then sprinkle half the salt. Let it rest for 10 minutes and repeat the process.

Step 7

Put the pork belly into the fridge uncovered and allow the skin to dry for a minimum of 12 hours. If you can, check on it every now and then to wipe off any moisture that comes to the surface.

Step 8

Take your pork belly out of the fridge and apply the meat rub on the sides and the bottom of the pork belly.

Step 9

Preheat your air fryer for 5 minutes then cook the pork belly for 40 minutes at 200 C (392 F).

Step 10

Once done, let it rest for 15 minutes before cutting.