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The ingredients needed to cook Crispy Pork Belly:
- Prepare Pork Belly
- You need soy sauce
- Provide mirin
- Take shaoxing wine
- Take five spices powder
- Prepare garlic powder
- You need Water
- Prepare Thai Sweet Chili Sauce for dipping (optional)
Instructions to make Crispy Pork Belly:
- Put the soy sauce, mirin, shaoxing wine, five spices powder and garlic powder inside the InstantPot and mix.
- 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.
- When done, take it out and set aside until ready to air fry.
- 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.
- Air fry at 400F (200C) for about 15-18 minutes until the skin is golden brown and nice and crispy.
- Serve on its own or can be served with Thai sweet chili sauce for dipping.
Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. After I learn how to make crispy pork belly from a Cantonese friends at home several years ago. Perfect, crispy pork belly is easier to make than you think. Here's how to get incredibly moist pork topped with golden crunchy crackling. Crispy roasted pork belly (Donna Hay)Source: Donna Hay.
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