Super Crackling Pork Belly with Ginger Dressing
Equipment
Ingrediënten
Preparation Time: 30 minutes / Cooking Time: 1 hour 15 minutes (+ cooling & standing)
--------------------------------------------------------------------------------------------------------
For the Pork Belly:
- 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
- 1½ tablespoons soy sauce
- 1½ tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon white sugar
Instructies
- Preheat a 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 give it a light spray 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 pork 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 pork is overbrowning, cover it with foil.
- While the pork is cooking, make the Ginger Dressing by whisking together the lemongrass, ginger, soy sauce, lime juice, sesame oil, rice wine vinegar, and white sugar in a small bowl.
- Arrange the cucumber, red onion, Napa cabbage, herbs, spinach, and chiles in layers on a platter.
- Once the pork is done, slice it thickly and place the slices on top of the salad.
- Scatter the green onion over the pork and drizzle the ginger dressing.
- Serve the dish with lime wedges.
Notes / Tips / Wine Advice:
To achieve the best crackling, ask your butcher to score the pork rind for you. As soon as you get home, place the pork on a tray, uncovered, in the fridge for up to 2 days to dry the rind out. This will assist with achieving perfect crackling.
--------------------------------------------------------------------------------------------------
