Make the marinade: combine the minced garlic, soy sauce, dark caramel, sesame oil, hoisin, oyster sauce, five spice, Chinese cooking wine, honey, sugar, MSG, and red food coloring (if using).
Pat the pork belly dry and slice into long strips about 3–4 cm wide for even cooking and better caramelization. Lightly score the meat side (do not cut through the skin if skin-on).
Place the pork in a zip-top bag or covered container, pour the marinade over, and coat evenly. Refrigerate at least 6 hours, preferably overnight (12–24 hours), turning occasionally.
Remove the pork from the marinade (reserve the marinade for basting) and shake off the excess to prevent burning. Arrange in a single layer in the air fryer basket. Cook at 180°C (356°F) for 12–15 minutes, turning halfway.
Brush the pork with the reserved marinade, increase the temperature to 200°C (392°F), and cook another 5–8 minutes, turning and brushing once more, until lacquered and caramelized.
Rest 5–10 minutes, then slice against the grain for tender pieces.
To serve, blanch Chinese broccoli in salted boiling water for 1–2 minutes, drain, and drizzle with a little oyster sauce and sesame oil alongside the pork and hot steamed rice.
Air fryer method from Genius Eats (@geniuseatss). Full recipe from cookingwithgenius.com.
