Roast Pork Belly

Thanks to the ceramic knife that is sharp enough to score the skin like butter, I made roast pork belly with a perfectly crispy skin. I used to prick the skin. I would prick and prick and prick but the fatty layer could never get through the tiny holes well enough to fry the skin to a crisp. I don't know how other people can do it. I just could not.

Brine the meat in a salt solution (2 to 4 teaspoons salt to 2 litres of water... depending on how salty you want your meat). Do not put too much salt because a very concentrated salt solution will draw out meat juices. Score the skin with an ultra sharp knife.

Steam the meat for 1 hour.

Apply a thick layer of salt to the skin to draw out moisture from the skin. Rub the the non-skin parts with equal parts cumin powder + coriander powder + 5 spice powder + salt. Wrap the non-skin portions with aluminium foil (to prevent the meat from drying out). Refrigerate for 4 hours or more. Before popping into the air fryer, scrape off the thick layer of salt. Brush with vinegar. Air fry for 30 minutes at 200 DegC. Brush again with vinegar. Air fry for another 30 minutes at 200 DegC.

Tada! See how the meat juices are flowing out of the succulent meat. See how crackly the skin is?

We had clam chowder to go with the roast pork because it was too much of a waste to throw the milky liquid left over from steaming the clams.