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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Salt the pork belly and chill for at least 4 hours.
Score, poke, and dry the skin thoroughly.
Cut the meat side and rub with Chinese cooking wine, paprika, Chinese 5 spice, and black pepper.
Wrap the pork belly in foil with the skin side up and brush the skin with white vinegar.
Air fry at 180°C for 60-80 minutes until the skin is crispy and golden.
Mix avocado, red onion, tomato, chilli or chilli oil, lime juice, salt, and cilantro until combined.
Serve the crispy pork belly with rice and guacamole.
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For extra crispy skin, ensure the pork belly skin is completely dry before air frying.
How do I ensure the pork belly skin is crispy?
Make sure the skin is thoroughly dried and brushed with vinegar before air frying.
Can I use a different type of meat?
This recipe is specifically designed for pork belly, but you can experiment with other cuts, adjusting cooking times as needed.
What can I serve with crispy pork belly?
It pairs well with rice and guacamole, but you can also serve it with a side salad or roasted vegetables.
