Last night I started out with therecipe again
When I tried this last spring, it burned under my broiler. (see above) My fault; I wasn’t paying enough attention to the recipe
This morning I got curious about using an air fryer. I found a wide array of cooking temperatures, and thought this one from “Ms. Shi and Mr. He” looked interesting.
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Anyone tried their recipes? Anyone made a successful crispy roast pork belly recipe in an air fryer? What temps did you use?
I’m done…I think. Finished under a low broiler.
ETA The crunch on the skin was perfect, the flavor and doneness, tenderness on the meat was perfect! Unfortunately it remained a bit salty, and the richness of the fat layer made it hard to eat as much as I wanted to.
Looks fantastic! That’s pretty even broiling!
Good problem 
Looks great! I prefer not to bake with a salt crust as I think the results are better and no risk of saltiness that way, which I’ve experienced. If I do salt on the skin I do it beforehand and take it off before it goes in the oven.
And I usually bake it for like 45 minutes to an hour before broiling because I like it more tender (this holds true when I get this from Chinese places— my favorite ones are more tender than some other places that have a noticeably firmer texture). It’s still pretty fatty, but less so than when done at the short cooking times that some recipes call for.
I like to use leftover for stir-fried crispy pork with Chinese broccoli. Even if it’s salty it doesn’t matter much in this dish.
I am not a fan of using baking soda on meat for stir fries, but on pork belly skin I don’t mind it and this method produces such a good result. The seasoning comes out perfect (though I tend to add a little rice wine and sugar). I CAN taste the soda a bit. There’s a certain toastiness to the flavor. It is not unpleasant, though, as I find it when used in large amounts (and by large I mean more than 1/4 tsp per pound or so) on meat that is stir-fried.
This guy tested a few different methods
I really like the seasoning on the meat for this one
Here’s Pai not doing salt crust:
I think boiling is so much easier, though. Poking holes through the skin is much easier when you’ve boiled it first.
Curiously, the two recipes you cited are in violent disagreement. Grill for all seasons says cook to internal 200°F, while S&P Skillet says 165°F. I’m not sure but maybe that is due to cooking presentation (very thick slices, vs. whole slab).
I’m using Meathead’s Memphis Dust (salted and coated it last night). Threw it in the oven (foil-wrapped) at 180°F for 5 hours while I was babysitting (it reached 175 Edit - poor probe placement, more like 160°F) and now have it outside smoking, planning to test it around 195°F. [ETA, or maybe I’ll split the difference and test around 180.]
Yay! Loving your updates.
I seem to recall something like that, at least in the context of proteins in general. I think there are some related pics on the sous vide threads.
I’m sure you will enjoy the results. I know I will enjoy them vicariously.
Hi, I tossed them in the other thread.
Very nice! Did you enjoy it?
I did! And I carefully disected out a layer of meat, so huband could enjoy it too!
