Whenever Stephen and I get Chinese BBQ, I waffle between the roast duck or charsiu while he, without any hesitation, orders two ribs of roast pork. It’s a dish we usually pick up for family dinners or special occasions. Thus with the lack of social gatherings, plus being at home for the past year, the crispy skin and wonderfully rendered fat is something we’ve missed a lot. Enough for us to attempt making it ourselves using a piece of pork belly and the airfryer method we’ve seen online. With a bit of time, effort and patience, the end result is drool worthy.
We’ve followed the recipe from Scruffandsteph.com pretty much to a tee each time. Their post has great tips and detailed advice about how to prepare the skin and even what to look for when buying the piece of pork belly. Stephen uses a pick that came with our takoyaki pan from Japan to poke the holes and spends at least a few minutes on the step to ensure even coverage. The recipe does require the pork belly to dry in the fridge for at least 12 hours, so plan accordingly!