1kg Linley Valley Pork Pork Belly, skin on

1 tbsp salt

½ tsp white pepper

½ tsp five-spice powder

1 tsp sugar

1 tbsp Shaoxing wine

1 tbsp soy sauce

1 tbsp vinegar 

Pickled Vegetables

1 cup shredded carrot (or other vegetables like daikon)

¼ cup rice vinegar

1 tbsp sugar

½ tsp salt

½ tsp chilli flakes

Soy-Chilli Dressing

2 tbsp soy sauce

1 tbsp black vinegar

1 tbsp sesame oil

1 tsp chilli oil, adjust to taste

1 tsp honey

To Serve

2 – 3 cups steamed jasmine rice

Cucumber, sliced to serve

Coriander, to serve

1. Start by patting the pork belly dry with paper towels. Rub the salt, white pepper, five-spice powder, sugar, Shaoxing wine, and soy sauce into the meat, making sure not to touch the skin.
2. Flip the pork belly over and use a sharp fork or skewer to poke holes all over the skin. Brush the skin with vinegar and let the pork air-dry in the fridge overnight or for at least four hours.
3. When ready to cook, preheat the air fryer to 200°C. Place the pork belly skin-side up in the air fryer basket and cook for 40 to 45 minutes, checking for crispiness after 30 minutes. If the skin hasn’t puffed up and crisped properly, increase the heat to 220°C for the last five minutes.
4. While the pork belly is cooking, prepare the pickled vegetables. In a bowl, mix the shredded carrots with the rice vinegar, sugar, salt, and chilli flakes. Let the vegetables sit for at least 15 minutes to develop their flavour.
5. To make the soy-chilli dressing, mix the soy sauce, black vinegar, sesame oil, chilli oil, and honey in a small bowl. Adjust the chilli oil to taste, depending on your spice preference.
6. Once the pork belly is crispy and golden, remove it from the air fryer and let it rest for a few minutes before slicing it into bite-sized pieces.
7. To assemble the rice bowls, divide the steamed jasmine rice between serving bowls, then top with the crispy pork belly, pickled vegetables, and cucumber slices. Drizzle over the soy-chilli dressing and garnish with fresh coriander.

Credit:

Recipe by Brendan Pang @brendan_pang