Airfryer 200°c for half an hour then lower to 160°c for 1 hour turn up the heat to 200°c for further 15 to 20 minutes.
1.5 kg belly pork ( use a sharp knife deeply score the pork skin in a criss-cross lattice. )
2 tbs salt
2 tbs light soy sauce
2 tsp Chinese five-spice powder
Method:
Rub the salt into the skin and leave to dry for 45 minutes.
Wipe the salt off the pork skin with kitchen pepper.
Turn the meat over and pierce the flesh in several places with a knife.
Rub the light soy sauce and five-spice powder into the pork and marinate for an hour or half an hour if you're in a hurry.
Preheat the oven to 230c, turn the pork skin side up and place it on a rack resting on top of a roasting tin of hot water.
Roast the pork for 30 minutes, then lower the oven temperature to 180°c for 1 hour. topping up the water in the tin when necessary.
Increase the oven temperature once more to 230c for a further 15 minutes or until the skin pop up and crispy.
Then remove from the oven and leave it to cool before cutting into pieces.
1.5 kg belly pork ( use a sharp knife deeply score the pork skin in a criss-cross lattice. )
2 tbs salt
2 tbs light soy sauce
2 tsp Chinese five-spice powder
Method:
Rub the salt into the skin and leave to dry for 45 minutes.
Wipe the salt off the pork skin with kitchen pepper.
Turn the meat over and pierce the flesh in several places with a knife.
Rub the light soy sauce and five-spice powder into the pork and marinate for an hour or half an hour if you're in a hurry.
Preheat the oven to 230c, turn the pork skin side up and place it on a rack resting on top of a roasting tin of hot water.
Roast the pork for 30 minutes, then lower the oven temperature to 180°c for 1 hour. topping up the water in the tin when necessary.
Increase the oven temperature once more to 230c for a further 15 minutes or until the skin pop up and crispy.
Then remove from the oven and leave it to cool before cutting into pieces.
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