made sio bak – chinese crackling belly pork this evening on 8.1.2018. ^^
i used YKK/I’s airfryer method.
the evening before, i boiled the belly pork in boiling water for few mins. this to remove scum but also made it easier to score the skin of the belly.
then i used a fork to furiously stab the skin. every part, very thoroughly.
then pat dry, seasoned with 1 tbsp shaoxing wine all isdes except the skin.
then added salt to cover the skin, and placed in fridge overnight. the stabbing (scoring) & salt is to draw out the water from the skin & fat, so the skin is dry & can produce crackling.
when cooking sio bak following day, i preheat the airfryer at 180degC.removed the damp salt from skin, pat dry with kitchen towel, & added a new layer of salt.
then i placed the belly pork in the holder & turned the airfryer control to 30mins (max).
removed belly pork & scrapped off the salt, then returned to airfryer at 200degC for 15mins.
i would rate this try like 60marks.
skin was crackling, but meat was slightly overdone. it was actually a long piece of belly 600g, but it didn’t fit into the airfryer so i had to cut in 2 (means about 300g each). i think it would do well if it is a larger square single piece at 500g of 600g.
still the crackling was good this time. the test being that many hours later, skin still crackling & did not turn tough & chewy.
not much seasoning. flavour ok mainly from the salt & the shaoxing wine.
thinking how to improve this next time.