How to make crispy bacon with an oil-free fryer is very simple

Ingredient:

– 1.4kg of pork belly

– 2 tablespoons of wine

– 2 teaspoons of salt

– 1 teaspoon sugar

– 1/2 teaspoon of five spices

– ¼ teaspoon of white pepper

– 1.5 tablespoons of rice vinegar

– ½ teaspoon granulated salt

Making:

Rinse the meat, then pat dry.

Place the meat on a plate with the skin facing down. Mix salt, sugar, five spices and pepper. Pour the seasoning mixture over the meat. Flip the meat over so the skin is facing up.

Leave the meat tray in the refrigerator for about 3 – 6 hours for the flavors to infuse.

Air fryer set at 200 degrees Celsius. Use a sharp toothpick to tattoo the meat on the skin. The more holes you poke, the better.

Place a large sheet of foil on a baking tray, place the meat, fold the edges of the foil to form a box around the meat, 2.5cm high border.

Drizzle rice vinegar on top. Sprinkle coarse sea salt over the dermis, coating with salt very thick.

Place the tray in the air fryer and bake for 1 hour. Then, remove the coarse salt on the meat, open the foil, place the meat on the rack in the air fryer, skin facing up. Bake the meat for another 10 minutes.

When the pork skin is puffy, remove the meat from the pot. Let the meat cool down, about 10 minutes, then cut into bite-sized pieces.

Vu Van Vo