Cantonese Pork Belly
Cantonese Pork Belly
Ingredients
- 1 slab pork belly
- 2 tablespoons Shaoxing wine
- 2 tablespoons hoisin sauce
- 1 tablespoon granulated sugar
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup salt, coarse, for salt crust
- 1 egg white
- 1 tablespoon neutral oil, such as vegetable or canola
Instructions
- 1
Take the slab of pork belly and flip it over so the skin side is down. Score the underside (meat side) of the pork belly with a sharp knife in a crosshatch pattern, being careful not to cut through the skin.
⏱️ 5 min
- 2
In a small bowl, combine the Shaoxing wine and hoisin sauce. Brush this mixture generously over the scored underside of the pork belly.
⏱️ 3 min
- 3
On a plate, combine the granulated sugar, Chinese five-spice powder, garlic powder, salt, and black pepper to create the spice rub.
⏱️ 2 min
- 4
Wearing gloves, thoroughly rub the spice mix into the scored underside of the pork belly, ensuring it gets into all the cuts.
⏱️ 5 min
- 5
Create a 'foil bed' for the pork belly. Line a piece of aluminum foil with parchment paper, large enough to wrap around the sides of the pork belly. Place the pork belly, skin side up, into this bed.
⏱️ 2 min
- 6
In a separate small bowl, combine the coarse salt and egg white to form a thick paste. Apply this salt crust mixture evenly over the entire skin side of the pork belly, creating a 'salty face mask'.
⏱️ 3 min
- 7
Carefully transfer the pork belly (still in its foil bed with the salt mask) into an air fryer basket. Air fry at 95°C (200°F) for 30 minutes to dry out the skin.
⏱️ 30 min•🌡️ 95
- 8
Remove the pork belly from the air fryer. Carefully remove the salt crust from the skin. Brush the skin of the pork belly with the neutral oil.
⏱️ 5 min
- 9
Place the pork belly back into the air fryer. Increase the air fryer temperature to 200°C (400°F) and air fry for another 30 minutes, or until the skin is crispy and puffed.
⏱️ 30 min•🌡️ 200
- 10
Once cooked, remove the pork belly from the air fryer. Let it rest for a few minutes before slicing into desired portions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Pork Belly
- 1 slab pork belly
- 2 tablespoons Shaoxing wine
- 2 tablespoons hoisin sauce
- 1 tablespoon granulated sugar
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup salt, coarse, for salt crust
- 1 egg white
- 1 tablespoon neutral oil, such as vegetable or canola
Instructions
- 1
Take the slab of pork belly and flip it over so the skin side is down. Score the underside (meat side) of the pork belly with a sharp knife in a crosshatch pattern, being careful not to cut through the skin.
⏱️ 5 min - 2
In a small bowl, combine the Shaoxing wine and hoisin sauce. Brush this mixture generously over the scored underside of the pork belly.
⏱️ 3 min - 3
On a plate, combine the granulated sugar, Chinese five-spice powder, garlic powder, salt, and black pepper to create the spice rub.
⏱️ 2 min - 4
Wearing gloves, thoroughly rub the spice mix into the scored underside of the pork belly, ensuring it gets into all the cuts.
⏱️ 5 min - 5
Create a 'foil bed' for the pork belly. Line a piece of aluminum foil with parchment paper, large enough to wrap around the sides of the pork belly. Place the pork belly, skin side up, into this bed.
⏱️ 2 min - 6
In a separate small bowl, combine the coarse salt and egg white to form a thick paste. Apply this salt crust mixture evenly over the entire skin side of the pork belly, creating a 'salty face mask'.
⏱️ 3 min - 7
Carefully transfer the pork belly (still in its foil bed with the salt mask) into an air fryer basket. Air fry at 95°C (200°F) for 30 minutes to dry out the skin.
⏱️ 30 min•🌡️ 95 - 8
Remove the pork belly from the air fryer. Carefully remove the salt crust from the skin. Brush the skin of the pork belly with the neutral oil.
⏱️ 5 min - 9
Place the pork belly back into the air fryer. Increase the air fryer temperature to 200°C (400°F) and air fry for another 30 minutes, or until the skin is crispy and puffed.
⏱️ 30 min•🌡️ 200 - 10
Once cooked, remove the pork belly from the air fryer. Let it rest for a few minutes before slicing into desired portions. Serve immediately.
⏱️ 5 min