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Surfing through the numerous food blogs online, quite a number of them had posted about roasting crispy roast pork using an oven and all the roast pork came out looking so perfect! I drooled over the photos but I had never thought I will ever do this myself. But I did! And the result was amazing… This is my Crispy Roast Pork (脆皮烧肉) Journey…
The three items that are crucial for making a crispy roast pork – five spice powder mixture (five spice powder + garlic salt + white pepper), salt and the special skewer to prick the skin of the roast pork (can be bought from wet markets).
For the dry rub (five spice powder mixture), it was adapted from Nasi Lemak Lover – 2tsp garlic salt + 1tsp five spice powder + 1 tsp ground white pepper. She used this amount for a 2.8kg pork belly, I used around 2/3 of it for my 700g.
pluck excess hair, if any
Method-wise, it’s a mixture from the neighborhood aunties, Blessed Home Maker who had also air-fried her crispy roast pork and Nasi Lemak Lover who oven-roast.
Method (i used a 700g pork belly, the size fitted nicely into the air-fryer)
1. Cooked the pork belly thoroughly in water (so far the blogs i visited will blanch the pork only, pat dry, prepare skin, season and dry in the fridge overnight. but the neighborhood aunties recommended cooking thoroughly)
2. Remove from water and let it air-dry in the open (around 3 to 4 hours). Pluck excess hair if any.
3. Pat dry any excess water from the pork belly and prepare the pork skin by pricking the skin with the sharp skewer, the more holes the better (for crispier skin)
4. Lightly score the skin with a knife
5. Massage the dry rub into the meat area
6. Rub some lemon/ lime juice on the skin and followed by salt (told by neighborhood aunties)
7. Preheat the air-fryer for 5 to 10 mins at 160degree C (i laid aluminum foil underneath the basket to ‘collect’ the oil for easy washing)
8. Place the pork belly skin facing up into the air-fryer
9. Air-fry for 160degree C for 30mins, 180degree C for 30mins
Hope this helps for air-fryer users
After air-frying for one-hour, you will be rewarded with this golden brown and crispy skin roasted pork! Doesn’t the color looks so amazing and satisfying? I did a CRISPY ROAST PORK! It’s HOMEMADE! I am so proud of myself.
After letting it cool in the air-fryer basket for awhile, the slicing ceremony takes place! It truly looks so amazing. And I love the dry rub! And at first Mr Boyfriend was worried that the roast pork will turn out very salty, but it’s not! The skin is not salty and the meat is not salty. But the garlic salt did give the meat a slight spiciness but nothing too overwhelming. Overall, the dry rub is a very nice seasoning to the roast pork.
Please please please remember to prick the skin as much as you can. Don’t be worry with damaging the skin. We though we pricked sufficiently but some parts were missed can came out slightly chewy but overall, the skin was still crispy. Very tasty crispy roast pork!
Will I do this again? DEFINITELY a YES! It is worth the effort and time. But will I do this without an air-fryer? No, because the oil from the pork splatter all over the place.
I love my air-fryer…
Cooking is an amazing journey
Blessed Homemaker said:
And the Airfryer cooks much faster than the oven 🙂
Btw, I never prick the skin. I merely use a knife to score it, the skin always end up crispy.
xTina said:
My mum forbid me to use the oven for anything besides cakes and veges… So I guess I will nv find out…
Serious? Nv prick? Everywhere I read and fr aunties all prick.. So I followed.. Pretty fun to do it also..
Blessed Homemaker said:
Oven baked took me almost 2 hours but the Airfryer is under an hour for the same size meat. And yes, no prick. Just score the skin, the score lines are about 1cm apart. Good for people like me without the gadget.
xTina said:
being small helps i guess.. the airfryer has a relatively small compartment to heat up comparing to the oven. i see.. my parents specially went to buy from the wet market and it was out of stock the first time they ask! likely lots of aunties at jurong are diy-ing this.. haha
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Catherine Dream said:
Oh wow, this looks SO crispy – I might try it : ))
xTina said:
Try try!! It’s super satisfying to do this dish at home. =)
Shirley Lye said:
Reblogged this on princessmic's diary.
Carol said:
Do u cook the pork then marinate and leave it overnight?
xTina said:
Yup..
The other method is dun cook the pork.. just rub with the dry rub mix and put into the fridge uncover overnight.. see which u prefer..
Air frying time and temp is the same for both method..
Tiffany Tan said:
HI there. The step 6, after apply lemon/lime juice then followed by salt, the salt is coarse salt or fine salt? Do we need to remove the salt half way while baking or just leave it? Salt is just for the skin right? How much do I need to put? Thank you!
xTina said:
Hi Tiffany… I use fine salt and no need to remove.. just leave it.. and yes. .just for the skin.. there’s no measurement for this though… just enough to rub the skin
LL said:
Should this be 30 mins for both?
9. Air-fry for 160degree C for 30mins, 180degree C for 30mins
xTina said:
hi.. it is 30mins each.. meaning an hour in total cooking time..
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Alison Edgar said:
How long do you cook the pork belly in water in the first step? Thanks
xTina said:
till its fully cooked… but theres quite a few method around.. can go with what feels more comfy for u =)
wan bang said:
Hi, It look amazing!
May I know which air fryer that you’re currently using? 😀
Thanks
xTina said:
I’m using Philips. Their first gen. Still as good. 🙂
Alison said:
I roast my pork belly over weekend and was amazing. Simple and big flavor, whole family love it. It’s a shame that i can’t bake bigger piece of meat….. not enough to share! Thank you for sharing. Super yummy
xTina said:
Glad you and your family loves it!
marie purcell said:
Do you have to pre cook the pork?
xTina said:
Hi Marie, I tried with another recipe before that doesn’t require pre-cooking the pork but to chill it open, skin up in the fridge for a couple of hours. Hope it helps.