Air Fryers Are More Useful Than You Think

By Andy Cooks · 90 min

Ingredients

Instructions

1. Bring a wide pan of enough water to cover the pork to a boil over medium-high heat. Add the pork skin side down and cook for 1 minute, then turn and cook 30 seconds more.
2. Move the pork to a large bowl of iced water and scrape off any residue from the skin with a sharp knife. Pat it dry with paper towels.
3. Turn the pork flesh side up and score 5 mm (0.2 in) deep slits about 2.5 cm (1 in) apart, crossways and lengthways to form squares, without cutting through the skin.
4. Rub the Shaoxing wine over the flesh side.
5. Mix the Chinese five spice, garlic powder, salt, sugar and white pepper, then season the flesh generously, including inside the slits.
6. Turn the pork skin side up and prick the skin all over with a meat tenderiser or skewers to make small holes.
7. Place double-layered foil on a wire rack over a tray and set the pork skin side up on top. Level it, propping up any uneven parts with extra foil, and fold the foil up around the flesh so only the skin shows. Sprinkle the skin with a little salt.
8. Refrigerate overnight to dry the skin.
9. Preheat the air fryer to 160°C (320°F). Put the pork on its tray and cook for 45 minutes.
10. Raise the temperature to 200°C (395°F) and cook 15 minutes more, until the skin is crispy.
11. Rest the pork at least 15 minutes, then chop along the scored lines and serve with the soy and black vinegar dip.

Summarized from Andy Cooks's video. Watch it for the details.

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