TJean Recipe
Crispy Roast Pork Belly
Medium 2.5 hours Main Dishes Air fry Pork Meat Main Chinese-Inspired Crispy Home-Style Family-Friendly
About this recipe
Skin-on pork belly simmered with aromatic spices, coated with a savoury chilli-soy seasoning and air-fried under a salt crust before being finished until deeply golden, blistered and crisp.
Ingredients
Skin-on pork belly
Water
Shallot or green onion
Ginger
Star anise
Sichuan peppercorns
White pepper powder
Salt, for seasoning
Granulated sugar
Chilli powder
Light soy sauce
White vinegar
Kosher salt, for the salt crust
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Salt-crust roast | LumiBake S1 18L | Air Fry | 200°C | 40 min |
| Crisp the skin | LumiBake S1 18L | Air Fry | As needed | As needed |
01 Place the skin-on pork belly in a large pan or pot and add enough water to surround it.
02 Add the shallot or green onion, sliced ginger, star anise and Sichuan peppercorns.
03 Bring the water to a boil and cook the pork belly until it is pre-cooked and firm enough to handle. The exact boiling time is not shown in the video.
04 Remove the pork belly from the pan and allow it to cool slightly. Pat the surface dry.
05 Place the pork belly skin-side down on a chopping board.
06 Score the meat side in a deep grid pattern, taking care not to cut through the skin.
07 In a small bowl, combine the white pepper powder, salt, granulated sugar, chilli powder and light soy sauce.
08 Stir until the seasonings form an evenly combined paste.
09 Spread the seasoning paste over the meat side of the pork belly, working it thoroughly into the scored cuts. Avoid coating the skin with the seasoning paste.
10 Wrap the bottom and sides of the pork belly securely with aluminium foil, leaving the skin fully exposed.
11 Prick the pork skin repeatedly with a fork to create many small holes.
12 Brush an even coat of white vinegar over the skin.
13 Cover the entire skin surface with a thick, even layer of kosher salt.
14 Place the pork belly in the LumiBake S1 18L. Select Air Fry mode and cook at 200°C for 40 minutes.
15 Remove the pork belly and carefully scrape away the hardened salt crust from the skin.
16 Brush the exposed skin with another coat of white vinegar.
17 Place the pork belly skin-side up on a clean foil-lined tray.
18 Return it to the LumiBake S1 18L and continue cooking in Air Fry mode, adjusting the temperature and time as needed.
19 Cook until the skin becomes evenly blistered, bubbly and deeply golden.
20 Remove the pork belly and cut it into strips or bite-sized serving pieces.
21 Serve warm while the crackling is still crisp.