The night before
- Use a knife to scrape any impurities from the pork belly, rinse thoroughly and set aside.
- Combine the Salt, Sugar, and Five-Spice powder and set aside.
- Blanch (boil) pork belly in boiling water for around 15 minutes, or until it's around 60% to 70% done, and the Rind is softened.
- Drain the Pork Belly well of excess water, and pat it dry.
- Cut a few slits in the meat (not the Rind side) so that the seasoning can be well distributed.
- Coat the meat with seasonings evenly. Make sure there‘s no seasoning on the rind, otherwise the five-spice powder will darken it.
- Turn over and wipe dry the Rind.
- Using a metal skewer, poke as many little holes as possible in the rind. Not too deep.
- Wrap the Pork Belly meat in aluminum foil but leave the rind unwrapped.
- Place in the fridge, and let it air dry overnight.
- Remove from the fridge and let it rest at room temperature for a short while.
- Using a metal skewer, once again, poke some holes in the rind.
- Preheat the Air Fryer to 160 ° C or 320 ° F. This usually takes around 3-5 minutes in most Air Fryers.
- Place the pork belly with the rind facing up into the air-fryer.
- Cook for around 20 minutes at 160 ° C or 320 ° F.
- Remove from the air fryer and pat dry the Rind once again.
- Place back in the air fryer and continue cooking for around 25 minutes at 180 ° C or 360 ° F