Crispy Pork Belly (Siu Yuk)

Ingredients

• 350-800g pork belly

• vegetable oil

• Marinade

• 3.5g five spice (1 tsp)

• 5.5g sugar (1 tsp)

• 6.5g salt (1 tsp)

• 1g white pepper powder (1/2 tsp)

• 16g shaoxing cooking wine (2 tbsp)

• Skin

• generous amount of salt

Directions

1. Pat pork belly dry with paper towels.

2. Score the underside (meat side) of the pork belly.

3. Using a knife, skewers, or toothpicks, poke shallow holes along the skin side of the pork belly to help dry the skin. Do not poke too deep or meat juices will surface during cooking and prevent the skin from crisping.

4. Mix all marinade ingredients together and rub onto the underside of the pork belly. Try not to get any on the skin — if you do, wipe it off.

5. Place the pork belly on two sheets of tin foil. Fold the foil up to form a tight wall along all sides, slightly taller than the pork belly.

6. Sprinkle a generous amount of salt on the skin side.

7. Cook at 120°C for 40-50 minutes.

8. Brush the skin with vegetable oil.

9. Increase temperature to 190°C and cook for a further 20 minutes. Check every 5 minutes as air fryers and ovens vary — look for deep golden, crackling skin.