Crispy Roast Pork 脆皮烧肉

Main Ingredients:
1 kg pork belly

Marinade Ingredients:
25g Cooven marinade powder (see tips)

Supporting Ingredients:
a small amount of baking soda
white vinegar, as needed for brushing on the pork skin
fine salt, as needed

Preparation:
1. Clean the pork belly and pat it dry with kitchen paper towels.

2. Score the meat side of the pork belly lightly to help the marinade ingredients penetrate.

3. Apply the marinade ingredients evenly onto the meat side of the pork belly, avoiding the skin.

4. Wrap the pork belly in aluminium foil, leaving the skin exposed and facing up.

Cooking Steps:
1. Insert the multifunction rack into the inner pot and place the wrapped pork belly on the rack. Select “Dehydrate” mode, set temperature and time at 80°C; 1 hour, start dehydrating with the air fryer lid covered.

2. After approx. 10 minutes of dehydrating, open the air fryer lid, gently apply a small amount of baking soda to the skin. Brush the skin evenly with white vinegar, then sprinkle some fine salt over the surface.

3. Close the air fryer lid and continue dehydrating the pork belly at 80°C for the remaining 50 minutes.

4. Once the dehydrating process is complete, select “Air Crisp” mode, set temperature and time at 230°C; 30 minutes, start preheating and continue to roast the pork belly or until the skin becomes golden and crispy.

5. Remove the pork belly, let it cool slightly, then slice into pieces to serve.

Tips: Homemade Cooven marinade powder
– Mix 1 tsp salt; 1 tsp sugar; 1 tsp white pepper powder; 1 tsp five spice powder; 1 tsp chicken stock powder and 1 tsp garlic powder, stir well until combined.
– Recommended to use grill pot as the inner pot.

主要材料：
1 公斤五花肉

腌制材料：
25克 Cooven 香烤粉（参考贴士）

辅助材料：
少许小苏打粉
适量白醋（用于涂抹猪皮）
适量细盐

事前准备：
1. 将五花肉清洗干净，并用厨用纸巾拍干水分。
2. 在五花肉面划几刀，让腌制材料更容易入味。
3. 将腌制材料均匀地涂抹在五花肉的肉面上，避免涂到猪皮。
4. 用锡箔纸包裹五花肉，只露出猪皮，猪皮向上。

做法：
1. 将多功能架置入内锅中，将包裹好的五花肉排放在架上。选择“Dehydrate”模式，设定温度和时间为80°C；1小时，盖上气炸炉盖，开始风干。