Drum roll please 🥁 Dropping VHC air-fried crispy pork belly recipe in time for Mother’s Day {thịt heo quay}
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Ingredients:
• 2 lbs pork belly with skin
• 2 tsp Chinese spicy bake mix seasoning (swipe to see packet)
Ingredients to clean the pork belly:
• 1/2 tbsp vinegar
• 1 tsp salt
• 1/2 cup warm water
Steps:
1. Clean the pork skin and meat with the salt, vinegar and warm water mixture.
2. Rinse and pat the pork belly dry with paper towels.
3. Poke holes in the skin. Avoid poking the holes too deep into the fat/meat part of the pork belly. Wipe the skin again with a paper towel.
4. Place the pork belly on a plate. Meat side up and apply 1 tsp of the Chinese baking powder on the meat and the sides. Flip the pork belly over so the skin is on top. Apply 1 tsp on the skin. Refrigerate the pork belly uncovered for at least 4 hours.
5. Remove pork belly from the refrigerator and let it sit out at room temperature for about 30 minutes.
6. Preheat air fryer to 400F in the middle rack.
7. Place pork belly in a foil and securely wrap the foil to create an edge around the pork belly.
8. Place in the air fryer and cook for 40 minutes.
9. Remove the pork belly and move the rack to the highest level, closest to the heating element. Increase the temperature to 450 and cook for another 10 minutes or until desired crispiness.
10. Remove and cut into smaller pieces.
Enjoy!
♥️ VHC
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