Crispy Roasted Pork Belly Over BroccoliCrispy Roasted Pork Belly Over Broccoli
Crispy Roasted Pork Belly Over Broccoli
Crispy Roasted Pork Belly Over Broccoli
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Recipe - Shangri-La
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Crispy Roasted Pork Belly Over Broccoli
000
Ingredients
1 lbs pork belly
2 tsp salt
1 tsp sugar
1 tsp five spice powder
1/2 tsp ground white pepper
Pork Belly Skin Coating
1 tbsp white vinegar
2 tsp baking soda
Directions

Wash pork belly and pat dry with a kitchen paper towel.

Boil water in a large pot. Add pork belly (skin side down) into a pot of boiling water. Boil for 10 mins. Remove the pork belly from the pot and lay it flat on a cutting board.

Prick the pork belly skin with meat tenderizer needles or a fork. Turn the pork belly over and make a few incisions but do not cut thru to the skin.

Apply marinating spice on the meat side.

Flip the pork belly over and apply vinegar and baking soda mixture onto the skin. Evenly coat the skin with salt.

Place the pork belly (skin side up) without covering it into the refrigerator for at least 24 hours.

Remove from the refrigerator and let rest at room temperature for approx. 20 mins.

Preheat the air fryer to 400F. Wrap aluminum foil around the pork belly without covering the skin. This will keep the meat juicy.

Place pork belly into the air fryer. Air fry at 390F for 30 mins. Remove from the air fryer with kitchen tongs.

Slice crispy pork belly to desired thickness. Set aside.

While the pork belly is air frying. Wash and parboil broccoli. Boil salted water in a large pot. Remove florets from the head. Add broccoli to the pot of boiling water and cook for 2-3 minutes.

Remove and drain well.

Add steamed broccoli to a serving plate.

Top with crispy pork belly. Serve and enjoy!

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Prep Time
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Cook Time
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Servings

Shop Ingredients

Makes 0 servings
1 lbs pork belly
Not Available
2 tsp salt
Not Available
1 tsp sugar
ROGERS - Fine Granulated Sugar
ROGERS - Fine Granulated Sugar, 1 Kilogram
$4.99$0.50/100g
1 tsp five spice powder
Not Available
1/2 tsp ground white pepper
Urban Fare - Ground White Pepper
Urban Fare - Ground White Pepper, 60 Gram
$6.59$10.98/100g
Pork Belly Skin Coating
Not Available
1 tbsp white vinegar
Western Family - Pure White Vinegar
Western Family - Pure White Vinegar, 1 Litre
$3.39$0.34/100ml
2 tsp baking soda
Arm & Hammer - Baking Soda
Arm & Hammer - Baking Soda, 500 Gram
$2.69$0.54/100g

Directions

Wash pork belly and pat dry with a kitchen paper towel.

Boil water in a large pot. Add pork belly (skin side down) into a pot of boiling water. Boil for 10 mins. Remove the pork belly from the pot and lay it flat on a cutting board.

Prick the pork belly skin with meat tenderizer needles or a fork. Turn the pork belly over and make a few incisions but do not cut thru to the skin.

Apply marinating spice on the meat side.

Flip the pork belly over and apply vinegar and baking soda mixture onto the skin. Evenly coat the skin with salt.

Place the pork belly (skin side up) without covering it into the refrigerator for at least 24 hours.

Remove from the refrigerator and let rest at room temperature for approx. 20 mins.

Preheat the air fryer to 400F. Wrap aluminum foil around the pork belly without covering the skin. This will keep the meat juicy.

Place pork belly into the air fryer. Air fry at 390F for 30 mins. Remove from the air fryer with kitchen tongs.

Slice crispy pork belly to desired thickness. Set aside.

While the pork belly is air frying. Wash and parboil broccoli. Boil salted water in a large pot. Remove florets from the head. Add broccoli to the pot of boiling water and cook for 2-3 minutes.

Remove and drain well.

Add steamed broccoli to a serving plate.

Top with crispy pork belly. Serve and enjoy!