IYKYK I love, LOVE, pork belly. I mean, I am Filipina soooo. I needed to try a new way to make pork belly on my own (I can’t always rely on dad making it for me lol). This time around I was inspired by some Asian and Filipino ways to make pork belly. And yet another food I was too excited to eat, that I don’t have a final picture LOL.
I had thick strips of belly with skin on. I decided I wanted to marinate them overnight and then air fry them. For my marinade I combined (no measurements, just eye balled and went off taste) fresh squeezed lime juice, oyster sauce, soy sauce, vinegar, minced garlic, ginger paste, chopped onions, chopped scallions, salt and pepper. I made sure to have enough liquid to cover the pork belly. Then I tasted the sauce and added what was needed to balance it out.
The next day, I took it out to get to room temperature and then I air fried it at about 370 for 10 minutes. I flipped and rotated the trays and did another 10 minutes. I was going for a perfect golden crispy color and extra crispy skin. It didn’t quite get to what I wanted, but the flavor was so perfect! I think because they were thicker strips rather than a chunk, it was hard to get the skin side up to get the perfect crispy. When I was ready to reheat and eat, I decided to pan fry it to get that extra crispy skin I wanted! Next time I will just buy the big chunk of pork belly so I can chose my proper size. But I will be using this marinade again, maybe even for some pork chops on the grill!
Live to Eat,
Tiv
Living Tivalicious 