Air Fryer Cantonese Roast Pork Belly

Ingredients

• 1 slab pork belly, skin on
• Salt
• 1 egg white
• 1 tbsp hoisin sauce
• 1 tsp Shaoxing wine
• Neutral oil
• Rice vinegar (for the skin)

Spice Mix

• 1 tsp sugar
• 1 tsp Chinese five-spice
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp white pepper

Directions

• Using a fork or something sharp, poke holes all over the skin of the pork belly, making sure to penetrate the skin but not into the meat.
• Score the meat side of the pork belly in a cross-wise pattern, 1 inch apart and 1/4 inch deep.
• Combine the hoisin sauce and Shaoxing wine and brush onto the meat side of the pork belly.
• Rub the spice mix all over the meat side of the pork belly.
• Using aluminum foil, wrap the bottom and sides of the pork belly, keeping only the skin exposed.
• Brush a layer of rice vinegar over the skin, then combine the salt and egg white into a paste and use it to cover the skin.
• Air fry at 200F for 30 min, making sure the salt layer has completely dried.
• Remove the pork belly and brush off the salt. Brush the skin with a little neutral oil.
• Air fry at 400F for 30 to 40 min, until the skin is golden brown, puffed, and crispy.
• Rest for at least 10 min before carving.

From Patrick Kong on Instagram.