Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, crispy pork belly. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Transfer pork belly to a plate, drizzle with olive oil and season with pepper. This roasted pork belly recipe is simple, using nothing more than basic seasonings and extra-virgin olive oil. The long, slow roasting makes for tender meat, and the increased oven temperature near the end of the cooking time helps create a crispy skin. Serve this pork belly with beans, black-eyed peas, scalloped potatoes, or mac and cheese.
Crispy Pork Belly is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Crispy Pork Belly is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook crispy pork belly using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Pork Belly:
- Prepare 1.5 pound Pork Belly
- Get 1/4 cup soy sauce
- Make ready 2 Tablespoon mirin
- Get 2 Tablespoon shaoxing wine
- Get 1 teaspoon five spices powder
- Take 1 teaspoon garlic powder
- Get Water
- Get Thai Sweet Chili Sauce for dipping (optional)
Pork belly is the base ingredient that bacon is made out of. To make bacon, typically the pork belly is brined in a salty solution (with whatever spice mixture you would like) for seven to ten days. This process extracts the moisture out of the belly. From there, the brined belly is smoked in low heat for several hours.
Steps to make Crispy Pork Belly:
- Put the soy sauce, mirin, shaoxing wine, five spices powder and garlic powder inside the InstantPot and mix.
- Put the pork belly in the pot skin side up. Add water to the pot just below the pork belly skin. Cook using meat function for 18 minutes, natural release.
- When done, take it out and set aside until ready to air fry.
- Spray some oil on a sheet of aluminum foil. Put the pork belly on the foil, skin side up. Wrap the foil around the pork belly, leaving the skin exposed. Use a fork to poke lots of holes in the skin.
- Air fry at 400F (200C) for about 15-18 minutes until the skin is golden brown and nice and crispy.
- Serve on its own or can be served with Thai sweet chili sauce for dipping.
This process extracts the moisture out of the belly. From there, the brined belly is smoked in low heat for several hours. On one side, pork belly has a thick covering of fat and skin. By spreading an outer layer of rock salt on the fat side and baking, the salt crystals will puff up to make a crispy, crunchy crust. Sign up for our cooking newsletter.
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