Chinese style crispy pork belly
A WORD FROM THE CHEF
I’m using the Ninja Foodi MAX Dual Zone Air. It’s amazing what can be produced from the air fryers.
METHOD
One boneless pork belly rind on
2tbsp sugar
2tbsp salt
2tsp Chinese five spice
2tsp pepper
2tsp rice wine vinegar
Oil
Sea salt for the crackling
To serve
Mash potato
Steamed greens
METHOD
Score the skin of the pork belly. Score the flesh also.
Make the marinade in a bowl with the sugar, salt, vinegar, pepper and 5 spice. Rub well into the flesh of the Pork.
Place into the air fryer tin skin side up. Brush with oil and salt.
Air fry at 180 degrees for 30 minutes.
Max crisp at 240 degrees for 10 minutes.
Slice it up and serve with the mash and greens enjoy.
Alternatively a nice plant based version is roasting cauliflower steaks with the same marinade.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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