Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, crispy pork belly. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Crispy Pork Belly is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Crispy Pork Belly is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have crispy pork belly using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Crispy Pork Belly:

1. Take 1.5 pound Pork Belly
2. Prepare 1/4 cup soy sauce
3. Get 2 Tablespoon mirin
4. Prepare 2 Tablespoon shaoxing wine
5. Prepare 1 teaspoon five spices powder
6. Get 1 teaspoon garlic powder
7. Make ready Water
8. Take Thai Sweet Chili Sauce for dipping (optional)

Instructions to make Crispy Pork Belly:

1. Put the soy sauce, mirin, shaoxing wine, five spices powder and garlic powder inside the InstantPot and mix.
2. Put the pork belly in the pot skin side up. Add water to the pot just below the pork belly skin. Cook using meat function for 18 minutes, natural release.
3. When done, take it out and set aside until ready to air fry.
4. Spray some oil on a sheet of aluminum foil. Put the pork belly on the foil, skin side up. Wrap the foil around the pork belly, leaving the skin exposed. Use a fork to poke lots of holes in the skin.
5. Air fry at 400F (200C) for about 15-18 minutes until the skin is golden brown and nice and crispy.
6. Serve on its own or can be served with Thai sweet chili sauce for dipping.

So that is going to wrap it up for this special food crispy pork belly recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!