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Thai-Style Crispy Pork Belly

Air Fryer Pork Belly Bites

453K views · 5.9K reactions | Let's Make the Best Chinese Crispy Pork Belly Recipe! | Today I am going to share the easiest crispy pork belly recipe using an air fryer. No blanching, no marinating overnight, no poking holes and no... | By Souped Up Recipes | Today, I'm sharing the easiest crispy pork belly recipe. Using an air fryer, no blanching, no marinating overnight, no poking holes, and no dehydrating the skin. The prepping literally takes about five minutes and it guarantees the best crispy result. Take a sharp knife to squirt the pork belly without cutting through the skin. Just like that. The seasoning rub is super simple. Two-third teas of salt, half teaspoon of sugar, half teaspoon of black pepper, half teaspoon of garlic powder, and half teaspoon of five spice powder. That is all the ingredients for the dry rub. This is classic and it gives the pork plenty of flavors. Place the pork belly skin side down. Then sprinkle the seasoning mix all over the meat. Make sure you open the cut surfaces and rub it in. If you see any seasoning got onto the skin, wipe it with a damp paper towel. Apply a pinch of salt and rub for a couple of minutes. Or until you see that the salt has draw some moisture out of the skin. Wipe with a paper towel. Wrap the pork belly with tin foil but expose the skin. That is all the prepping. I told you it is easy. The frying takes two steps. The first step is to cook the pork at a low temperature. 250 degrees Fahrenheit for 1 hour. This is how it looks after 1 hour. The second step is to increase the temperature to 400 degrees Fahrenheit and fry for 10 to 15 minutes. Or until the skin is crispy and golden brown. Every air fryer is different so please keep an eye on it. Feel free to pull out the basket to check the dumbness. Adjust the timing if needed. Look how perfect this pork belly comes out. That crispy sound is satisfying. I can listen to it all day. I want to introduce two classic dippings for crispy pork belly. The first one is the plum sauce. It's sweet and sour taste balance the heaviness of the fat perfectly. The second one is the white sugar. This is more of a local habit. Only the true Cantonese knows. The sugar crystals enhances the crispy texture and the sweetness is just a surprising fit with the taste. I know it is something unheard of but trust me, give it a try. You're going to love it.

Air Fryer Crispy Pork Belly

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42K views · 1.2K reactions | Learn How Chinese People Stir Fry Pork Belly | This easy Chinese home-style dish - Pork and Onion stir fry (干锅洋葱五花肉), may sound ordinary, but what I truly want to share is the method of Ganguo-style... | By Souped Up Recipes | Today we're making a super easy Chinese home style dishes. Pork and onion stir fry. It may sound ordinary but what I truly want to share is the method of gango style dishes which is what legit Chinese people normally eat at home. It's quick and it can be done in like 15 minutes. You will need one pound of skinless pork belly. If it comes with the skin, please remove it because the skin would dry out while stir frying and become tough like rubber. Slice the meat into one eighth of an inch thick pieces. Turn the heat to high and heat the wok onto smoking hot. Add one and a half teaspoon of oil just to lubricate the wok surface so the meat doesn't stick to the metal while cooking. I always highlight to use high heat while stir frying in a carbon steel wok. However, for this dish, you actually need to switch the heat to medium or medium low after you add the pork belly. If you use high heat, the meat will burn too fast before the fat is rendered out. This way, the meat will be dried but in a good way. Kind of like the texture of crispy bacon. In a few minutes, the pork should be golden brown and you will see a lot of oil. Add one tablespoon of soy sauce. Half tablespoon of oyster sauce, half tablespoon of one teaspoon of dark soy sauce, and one tablespoon of Chinese cooking wine. Continue by adding the garlic slices, ginger slices and dried red chilies. Stir over medium heat for a minute or two. You want to see that the pork has a desired brown color. Toss in the onion and chili pepper. Switch the heat to high and stir until the vegetables reached your desired doneness. I prefer my onions to be crispy so I only stirred for like one minute. I like to sprinkle half teaspoon of seasoning or to taste. This is an all-purpose Chinese dry rub that has a complex taste and aroma which will introduce some mystery flavors and bring this dish to the next level. You can buy season from the store. If you don't have access, you can also replace it with a/ 4 teaspoon of salt plus 1/ 4 teaspoon of five spice powder. Now, we are done. How easy was that? This is what we called Ganguo style of foods which means dried pot referring to a jerky like meat with concentrated taste. You can switch the onion to cauliflower that will be another popular dish called gango watai. If you use lotus root, bamboo shoot, or cabbage then you are making or the possibility is endless.