First time trying Siew Yoke recipe using air fryer. It's easy if you are not making a big slab of meat, otherwise you will need an oven to do the job.
Get the best slab of pork belly from the butcher. How to know it's the best? Well, the layer that separates the fats and meat nicely is perfect. Unless, you prefer with alot of fats, you can always choose that piece with thick white fats in it.
Taste wise is perfect, praise the overnight marination that absorbs all the flavors into the meat.
Another trick is to poke as much holes as possible on the skin, cannot be lazy. I know, mine here don't have the perfect bursting bubbling skin.
Ingredients: (serves 3)
(A)
470g Pork Belly with skin
1 stalk Scallion
3 pcs Ginger
500ml Water
1 tbsp Shao Xing Wine
(B) mix together
1 tsp Salt
1/4 tsp White Pepper
1/4 tsp Chinese Five Spices Powder
1/4 tsp Vinegar
Coarse salt
Step by Step:
1. Put all ingredients (A) in wok and turn on heat. Boil for 10 mins.
2. Remove pork belly from wok and cut twice to slit the bottom meat. Discard the boiling water.
3. Poke the skin with a fork. I'm using this tool with a lot nails to stab on the skin. Poke deep into the inner skin layer. Poke alot alot alot (cannot be lazy) and make sure all areas are poked.
4. Dab dry the piece of meat with kitchen towel. Make a deep cut under the meat to let seasoning absorbs well inside.
5. Rub seasoning (B) on the bottom and all sides of the meat. (Not on skin)
6. Wrap with aluminium foil on leaving the skin areas exposed.
7. Brush vinegar on skin and leave overnight in fridge.
8. On the next day, when you ready to bake, cover the skin with a layer of coarse salt.
9. Place in air fryer together with the aluminium foil, roast at 200C for 20 mins.
10. Remove from airfryer, scrape away the salt and put in airfryer to continue roast again at 200C for 15 mins.
11. Remove and cool down abit before cutting into pieces.
Happy Cooking.