1/2 teaspoon ground white peppercorn
1/2 teaspoon ground sand ginger
1/2 teaspoon 5 spice powder
1 teaspoon salt
1 pound pork belly
Season pork belly on all sides except the skin and leave in fridge, uncovered on a wire rack for at least 8 hours, up to 24 hours.
Sous vide at 154F for 16-24 hours. When it comes out, poke holes all over the skin with a skewer, or knife tip, etc.
Back in the fridge uncovered on wire rack for 2 days to dry out the skin.
Air fry at 450F for 20 minutes, straight from the fridge.
by shawarmaking15
4 Comments
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Noice!
Yummy
It looks delicious. Not 4 days cook time delicious, but still really good.