Crackling Pork Belly with Ginger Dressing and Fresh Salad
Equipment
Ingrediënten
Prep Time: 30 minutes / Cooking Time: 55 minutes Cooling & Standing Time: Variable
For the Pork:
- 1 piece boneless pork belly 2 pounds, rind scored
- 1 tablespoon sea salt flakes
- ½ teaspoon Chinese five-spice powder
- Olive oil cooking spray
For the Salad:
- 1 English cucumber thinly sliced lengthways
- 1 small red onion thinly sliced
- ¼ medium Napa cabbage shredded
- 1 cup basil leaves
- 1 cup cilantro leaves
- 2 cups baby spinach
- 2 long red chiles seeded and thinly sliced
- 1 green onion thinly sliced
- 1 lime cut into wedges
For the Ginger Dressing:
- 1 stalk lemongrass finely chopped
- 1 tablespoon finely grated ginger
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon white sugar
Instructies
- Preheat your 5- or 6-quart air fryer to 350°F for 3 minutes.
- Pat the pork dry with a paper towel.
- Combine half of the salt flakes with the Chinese five-spice powder, then rub this mixture into the pork rind.
- Carefully pull out the air-fryer pan and basket; place the pork in the basket and spray the rind with cooking spray.
- Slide the pan and basket back into the appliance.
- Reset the temperature to 400°F and set the timer for 25 minutes.
- Cook until the skin crackles.
- Reset the temperature to 325°F and set the timer for 30 minutes.
- Continue cooking until the pork is tender or an internal temperature of 158–167°F is reached on a meat thermometer.
- If the rind is overbrowning, cover it with foil.
- While the pork is cooking, make the Ginger Dressing by whisking the lemongrass, ginger, soy sauce, lime juice, sesame oil, rice wine vinegar, and white sugar in a small bowl.
- Create the salad by layering cucumber, red onion, Napa cabbage, herbs, spinach, and chiles on a platter.
- After the pork is done, thickly slice it and place the slices on top of the salad.
- Scatter with green onion and drizzle with the Ginger Dressing.
- Serve with lime wedges.
Notes / Tips / Wine Advice:
To ensure a crispy crackling, ask the butcher to score the pork rind for you. Once you get home, place the pork on a tray, uncovered, in the fridge for up to 2 days to allow the rind to dry out, which will help with the crackling. The cooling and standing time will depend on the thickness and initial temperature of the pork belly.
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