Air Fryer Recipe: Super Crispy Roast Pork 脆皮燒肉

September 2019

It has been many rounds of air frying the roast pork. It is time to mark down the best result to our liking. Simple ingredients: pork belly, salt and vinegar. Less is best! Did a combination of pricking and scoring the rind and found it best this way.

1. Clean +/-750g pork belly. *preferably the whole block of 750g, instead of 2 blocks. This way it is juicier.
2. Blanch the rind  (with rind side down, meat side up) in a pan with 1cm depth of boiling water for 3 minutes.
3. Pat dry with paper towel.
4. Rub pork belly with 1/2 tsp of salt (exclude rind). 
5. Prick rind with knife edge (the more the better). Score rind about 15mm apart horizontally and vertically. Pat dry.
6. Spread and rub 1/2 tsp salt over the rind.
7. Refrigerate overnight (or minimum 6 hours).
8. Preheat the air fryer for 3 minutes at 180C.
9. Air fry at 180C for 20 minutes.
10. Pat dry rind, spread 1 tsp vinegar over the rind. Used apple cider vinegar. 
11. Increase the temperature to 200C. Air fry for another 10-15 minutes.
12. Rest for 10 minutes. 

November 2016

Tried scoring method with rind. Marinated with salt and shaoxing wine only.
*The result is NOT as good. Pricking is way better as you may prick many more holes.

July 2016

This air-frying roast pork is super duper crispy! Yippeeee!! What a success !!!

There are so many recipes out there...REALLY A LOT...which one is the best? Well, if you have the time, put in some effort, read the comments and make some adjustments...THAT'S IT...the newly adapted version is out....adjusted to our liking !! Love it, love every single crunching and crackling sounds every time you bite into it.

Ingredients A:

• 700g pork belly
• 1 tsp rice vinegar
• 1/2 tsp salt

Ingredients B:

Marinate with (exclude rind):

• 1/2 tsp salt
• 1 tsp shaoxing wine
• Optional: 1 tsp five spice, 1 tsp sugar, 1 tsp soy sauce, 1/2 tsp ginger powder, 1/2 tsp white pepper

Method:

1. Clean pork belly.
2. Blanch the rind  (with rind side down, meat side up) in a pan with 1cm depth of boiling water for 5 minutes.
3. Pat dry with paper towel.
4. Prick rind with knife edge (the more the better). Pat dry.
5. Rub pork belly with 1 tsp shaoxing wine, then 1/2 tsp each of salt and the optional if you choose to (exclude rind). 
6. Spread and rub 1/2 tsp salt over the rind.
7. Refrigerate overnight (or minimum 6 hours).
8. Prick and pat dry the rind once again (optional).
9. Preheat air fryer.
10. Air fry at 180C for 20 minutes.
11. Pat dry rind, spread 1 tsp rice vinegar over the rind.
12. Increase the temperature to 200C. Air fry for another 20 minutes.

Blanch the rind

Prick rind with knife edge

Ouch, ouch! Pricking done...

Refrigerated overnight

To air fry at 180C for 20 minutes

Pat dry and spread 1 tsp rice vinegar over the rind
Increase the temperature to 200C. Air fry for another 20 minutes

It is super duper hot now! Rest for 10 minutes before serving

Time to eat...super duper crispy! Crack, crack and crunch crunch! Hmmm!