Ingredients

The following ingredients have 4 Servings
  • 1.5 pound Pork Belly
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 2 tbsp shaoxing wine
  • 1 tsp five spices powder
  • 1 tsp garlic powder
  • Water
  • Thai Sweet Chili Sauce for dipping (optional)

Instruction

  • Put the soy sauce, mirin, shaoxing wine, five spices powder and garlic powder inside the InstantPot and mix.
  • Put the pork belly in the pot skin side up. Add water to the pot just below the pork belly skin. Cook using meat function for 18 minutes, natural release.
  • When done, take it out and set aside until ready to air fry.
  • Spray some oil on a sheet of aluminum foil. Put the pork belly on the foil, skin side up. Wrap the foil around the pork belly, leaving the skin exposed. Use a fork to poke lots of holes in the skin.
  • Air fry at 400F (200C) for about 15-18 minutes until the skin is golden brown and nice and crispy.
  • Serve on its own or can be served with Thai sweet chili sauce for dipping.