Actually, you can make roast pork in an oven but it's more fun (and magical) seeing it come out of your air fryer.
Recipe source here.
Get 800g pork belly from a wet market, ask the butcher to cut it into a square (so that you can fit it into your air fryer). Our air fryer is the older Philip model - HD9220/20.
Ingredients For Dry Rub (Meat portion only):
Ingredients For Rubbing Skin only:
Instructions
1. Wash the pork belly under running water and pat dry. Prop it on a steamer rack over a shallow plate.
2. Boil water in a pot (big enough for the pork slab). When water is in a rolling boil, put the pork belly in and blanch for about 12 minutes.
3. Take pork out, pat dry with kitchen towel and place it back on the steamer rack and shallow plate. Let it air dry in front of a fan for 3 hours.
3. At this point you can prepare the dry rub. After that, you can go out, or watch a movie, sleep, shower and do whatever....... zzz for three hours.
4. Three hours later: poke ALOT of holes all over the skin. If you have a hand tool which looks like this, great. But, we don't have it so we improvised by tying a bunch of satay sticks with rubber bands. We tried to use a fork but it's quite difficult to poke through. When you are poking, you will need to remember where you started because you really can't see the holes. Try not to poke too deep, about 5 mm deep is good. Lightly score (slice) the entire skin with a sharp knife in a crisscross pattern. Turn the pork belly around and make 3-4 straight 0.5 inch deep cuts into the meat. This is to make sure that more dry rub gets into the meat later on.
Recipe source here.
Get 800g pork belly from a wet market, ask the butcher to cut it into a square (so that you can fit it into your air fryer). Our air fryer is the older Philip model - HD9220/20.
Ingredients For Dry Rub (Meat portion only):
- 2 teaspoon garlic salt (I couldn't find garlic seasoning so, garlic salt works too)
- 1 teaspoon regular salt (sea salt also can but will be slightly more salty)
- 1.5 teaspoon five-spice powder
- 1.5 teaspoon rosemary
- 1 teaspoon white pepper
Ingredients For Rubbing Skin only:
- About 1/2 a teaspoon salt
- 2 tablespoons lemon juice (about half a lemon)
Instructions
1. Wash the pork belly under running water and pat dry. Prop it on a steamer rack over a shallow plate.
2. Boil water in a pot (big enough for the pork slab). When water is in a rolling boil, put the pork belly in and blanch for about 12 minutes.
3. Take pork out, pat dry with kitchen towel and place it back on the steamer rack and shallow plate. Let it air dry in front of a fan for 3 hours.
3. At this point you can prepare the dry rub. After that, you can go out, or watch a movie, sleep, shower and do whatever....... zzz for three hours.
4. Three hours later: poke ALOT of holes all over the skin. If you have a hand tool which looks like this, great. But, we don't have it so we improvised by tying a bunch of satay sticks with rubber bands. We tried to use a fork but it's quite difficult to poke through. When you are poking, you will need to remember where you started because you really can't see the holes. Try not to poke too deep, about 5 mm deep is good. Lightly score (slice) the entire skin with a sharp knife in a crisscross pattern. Turn the pork belly around and make 3-4 straight 0.5 inch deep cuts into the meat. This is to make sure that more dry rub gets into the meat later on.
5. Now, take the dry rub mix which you have prepared three hours ago and massage it all over the meat part only. Turn it over, rub half teaspoon salt and then 2 tablespoons lemon juice on the skin.
6. Place the pork belly into the fridge to dry it again for 6 (yes, SIX) hours. I didn't skip this step, some recipes skip this step, some recipes leave the meat overnight in the fridge. I reckon if you leave it overnight, it's more convenient and you can just roast anytime you want the next day. However, wehave left it in the fridge for 6 hours according to the recipe.
7. After the drying time in the fridge, take the pork out. Preheat your air fryer at 160 degrees for 5 minutes, then place in the pork in to fry for 30 minutes.
7. After the drying time in the fridge, take the pork out. Preheat your air fryer at 160 degrees for 5 minutes, then place in the pork in to fry for 30 minutes.
After 30 minutes, turn up the temperature to 180 degrees and continue air frying for another 25 minutes.
Your super crackling roast pork is DONE! When we saw it for the first time, it was magical! :))))
Let it rest for 10 minutes before transferring to a chopping board for cutting.
8. Sharpen your chopper/cleaver and then cut the pork into slices. We started slicing from the meat part first, bringing the cleaver down to the crispy skin at the end. We find this method easier than starting the slice from the crispy skin. After slicing, you can slice it further in to thick sticks for serving.
8. Sharpen your chopper/cleaver and then cut the pork into slices. We started slicing from the meat part first, bringing the cleaver down to the crispy skin at the end. We find this method easier than starting the slice from the crispy skin. After slicing, you can slice it further in to thick sticks for serving.
The skin is super crispy and meat is juicy enough. Overall, it is a bit too salty. Perhaps can omit the 1 tsp regular salt from the dry rub, garlic salt should be enough.
This dish should be eaten on the day itself, overnight pieces are not crispy at all although still juicy and tasty.
So what did we do with the leftovers? We made Sio Bak (Roast Pork) Noodles~!
We used the recipe from here, instead of char siew, we used the leftover roast pork. Quite nice!! :D