Ingredients
- 1-1.5 lbs pork belly with skin on
- salt
- white vinegar
RUB
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- 1 teaspoon five spice powder
- ½ teaspoon brown sugar
Instructions
- Bring a large pot of water to a boil and boil the pork belly skin side down for 3-5 minutes until the skin is fully cooked.
- Remove the pork belly and allow it to cool enough to handle. Use a sharp knife and scrape the surface of the skin to remove any hairs and impurities. Rinse the pork belly and pat dry with paper towels.
- Fan out 3 toothpicks and pierce the skin all over, making hundreds of tiny holes along the surface of the skin. Be careful not to pierce into the fat layer
- Flip the pork belly over skin side down and cut slits into the meat about halfway down. Make each slit 1-1.5 inches apart, lengthwise and crosswise, forming a grid pattern.
- Combine all the RUB ingredients in a small bowl and mix well. Generously massage the RUB mixture onto the meat only, not the skin. Be sure to cover the sides and get into the slits.
- Place the pork belly skin side up onto a large piece of foil and wipe off any rub. Fold each side of the foil up the edges so that it is flush with the skin.
- Sprinkle salt over the skin and let it sit for 10 minutes. With paper towels, wipe off the salt along with the moisture the salt has drawn out.
- Use a basting brush and apply a layer of white vinegar on the skin. Be sure not to let the vinegar drip down the sides.
- Refrigerate the pork belly uncovered overnight.
- Place the pork belly with foil in the air fryer and cook at 400°F for 20 minutes until the skin becomes bubbly and golden brown. Turn the heat down to 300°F and air fry for another 15-20 minutes.
- Let the air fried pork belly rest for 20 minutes. Slice and serve.
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