Pork Belly Air Fryer - don’t make this mistake! (Auntie Liz Method)

[@adrianzuniga2933]

Don't ditch your lovely kitchen for a studio! This is definitely more authentic

[@onespeedlite]

1.) "bake" setting at 410 F for 20 minutes. 2.) "Grill" setting at "high" for 10 minutes 3.) Rest for 10 minutes.

[@thesuncollective1475]

Thanks, why do chefs forget the temp😅

[@ChiIeboy]

@@thesuncollective1475 Cooks forget, chefs don't. She's a cook-the fingernails are a dead giveaway.

[@stevenmeyer9674]

@@ChiIeboy A chef is a cook who is the boss r of the kitchen. Some even have nails.

[@fudgingteddy9481]

@@ChiIeboy How many michelin stars have you had?

[@overseastom]

Lol, this is your edited version?!: "Cooks forget, chefs don't. She's a cook-the fingernails are a dead giveaway." So lame. She runs a clean kitchen, making delicious food, i.e, *she's a chef* . She wears gloves when prepping the food, so her nails aren't an issue. Also, she SAID the goddamn temps to use (in Celsius cos she's English), so I dunno how you and the suncollective both missed it, but presumably it was because you were too busy focusing on the fact that a lady was speaking, when she really should've been back in Gilead, breeding, amirite?!! Stop listening to Andrew Tate, boys, it's bad for (what's left of) your brains.

[@MuederJoe777]

If you have just a regular airfryer without any funtcions, it works aswell. Its pretty much the same steps but the times and temps are different. For the first part set the airfryer to 100°C for 30 mins, remove the salt after that. And then the next round 200°C for 40 mins. Its from another recipe I found on youtube. You surely can optimize it in some way but I find it the easiest way to go. For this recipe there is no overtime in the fridge needed.

[@MrQ12elve]

thanx for the conversion mate !!

[@michaelelso8613]

Tried your recipe and followed it exactly and guess what? It turned out perfect, we had family over and turned the pork belly into crispy pork steamed Bao buns with daikon, shredded carrot with Vietnamese dressing and cucumber - everyone raved over them, wish I could send you photos of the finished product

[@AuntieLiz]

Love that you came back to share how it went down and serving style, very cool and glad you enjoyed :)

[@Nick-from-norfolk]

Thanks

[@CookingOnTheWeekend]

I never in my life would have ever imagined one could make a crispy pork so easily with so little prep time. Thank you for doing the leg work on the R&D so we don't have to. I definitely wanna try this!!

[@AuntieLiz]

Give it a go and let me know!!

[@CookingOnTheWeekend]

@@AuntieLiz Will do!

[@liveuser8527]

​@@AuntieLizyou are willing..YOU BECOME MY WAIFU?!!!!!

[@CarlAlex2]

Crispy pork is the standard Danish pork roast and I make it several times a year. The prep time is trivial - what takes time is the cooking. I get the best result with about 2h in the owen - first 15 minutes skin down in a pan wit boiling water at 160C, then a long time at 160C on a grating above the water in the pan and finally a short time at max temperature and grill on with the owen door slightly ajar and no water in the pan to make the skin crispy while you watch to make sure it doesnt get darker than you desire (it can easily burn). The only prep needed is to season the roast. Here in Denmark the skin can be expected to be prepared by having the hair removed, scraped and cut in stripes when you buy it - I think its a luzy butcher who does not do that.

[@danquaylesitsspeltpotatoe8307]

Way too much salt YUCK!

[@vincenzosplate]

A must try

[@AuntieLiz]

Thanks Vincenzo!

[@InnuendoXP]

The 2-drawer Ninja air fryers are particularly great for this as their dimensions are pretty similar to a slice of pork belly you most often see in supermarkets that feed 3-4 people. Roast potatoes in drawer 2, both take about half an hour, perfect timing.

[@laerketis]

Thank you. I have one of thoose. I'm gonna try it tomorrow.

[@MusicProducer808]

I have a 2 drawer black Ninja, I don't know the model but it does not have "grill" option. Should I use an actual grill or ok to finish in the Ninja on "air fry" setting?

[@andyallybic]

Thanks!

[@AuntieLiz]

Thank you!!! 🙏🏼

[@sovereigndayyouthkafir3943]

I've seen a video on pork belly using the foil boat to salt the meat, but not using an air fryer. This is incredible! Thanks so much, Auntie Liz! I hope Uncle Roger comments on your video.

[@richardharker2775]

I have only come close to making something like this but whilst watching this video I found myself slowly moving closer to the screen and salivating heavily. You make this look easy. Come to think of it that is how professionals do it with their chosen career. Well done.

[@garyhost354]

Perv

[@howard_h.hamilton]

Wow, Haigh's demonstration of making pork belly in the airfryer is incredibly helpful and inspiring! I love how she breaks down the process step by step, making it easy for anyone to follow along and recreate this delicious dish at home. The pork belly turns out perfectly crispy on the outside, while remaining tender and juicy on the inside. This is definitely a must-try recipe for all pork lovers out there! Thank you, Haigh, for sharing your amazing cooking skills with us!

[@AuntieLiz]

Thanks Howard, appreciate you taking the time to comment.

[@MarkLongos]

i tried this today after doing the pre cooking instructions and it works and tastes great. Thank you for sharing this Chef! cheers!

[@plectrumura]

This is beautiful, and I literally just bought an air fryer (the same one in fact, or at least I think so), so I’ll be trying this out. Many thanks!

[@gehtdichnixan3200]

i do it pretty similar but i have a perfekt side ;) i have pots to put in my air fryer and i usually do white cabbage under my pork belly with a bit soy sauce maybe dark beer salt and a bit of shugar and i fry the belly ontop of that everything that comes out of the meat goes into the cabbage .... great mix

[@guseletov]

I don't even know why million of people are your subscribers. We have some crappy stuff promoted, and here - you are making brilliant things. Way to go. Good luck and thank you for sharing!

[@AuntieLiz]

Wow, thank you!

[@curbantula]

you get her number yet?

[@paulbombardier8722]

I have a smaller Ninja and I love for all kinds of cooking. A great invention.

[@Ignitionite]

You don't need to do any fridge overnight. And you don't need to pierce the skin beforehand. Put it in the airfryer in it's foil box for 30 minutes at 120C. Take it out, use the piercer thingy, but more carefully. And don't overdo it. Sprinkle a bit of salt on. Back into the airfryer for another 15 to 20 minutes at 120C Bump up the airfryer to 200C, for 20 to 30 minutes. That's all you need for crispy skin, no 24 hours in the fridge or any of that rubbish I just did it this weekend, and it was fantastic!

[@MrHaggyy]

Overnight helps to get the spices into the meat. As you eat it spices fist on the tongue it might not be that important for some. It won't add much to the crust in an air frier, as the oil steam will evaporate any water on the surface anyway.

[@Joster80]

Worked perfect for me. But i used a regular belly, so i needed 45min at "bake" and just additional 5min at "grill". There i burned a bit of the skin, cause i positioned it too close to the top... 😅 But the result was awesome. A extreamly crunchy skin, wich feels soft while biting at the same time. The best and easiest recipe i tried so far. 👍😀😋

[@nielsao]

I make my crispy pork exactly like this for about 7 years when I bougth my first airfryer. Amazing. Love your channel, I`v dreaming about visit your restaurant.

[@1019caveman]

Air Fryers and Pork belly are a match made in heaven. I even buy cheap sliced pork belly from the Coop and it still comes out mega.

[@jeffs.4313]

Well done Auntie Liz. I really enjoyed your video and your wonderful narrative. Looking forward to your next video. ❤

[@AuntieLiz]

Thank you so much!

[@tossedburrito9028]

Pro tip: Cut the rinds before you cook the roast. That makes it easier to slice. That's what we do in Denmark. If you buy a pork belly or pork roast, it's usually pre-cut.

[@roxxphatcox]

We do the same in Norway, but it makes it a bit more susceptible to burning the smaller parts. Not a problem in a regular oven where you can supervise, but I think it _might_ be a problem in an air fryer :) Only way to find out is to try

[@stefanweilhartner4415]

@@roxxphatcox it depends on the heat 'curve'. you have to find the temperature 1 to cook it through for time 1 and later temperature 2 for the time 2 and a consistent size of the cuts

[@gamingnotacrime]

I see at some chinese cafe's that has window showing you them cutting the BBQ roasts - the way they cut these are to start upside down, cut from the meat then crispy rind last

[@Rogus27]

@@gamingnotacrime Yes this, if you have a good knife cutting it upside down makes cutting the skin easy.

[@davidlim2985]

Pro tip fror 1* Michelin chef. I love it.

[@dmat2391]

You are becoming my go to, for the win! my better half and I challenge each other on the best crispy pork. This is just magic. On her benchtop appliance as well. I Owe you big time 8D

[@AuntieLiz]

Haha best of luck, your odds just went up with this hack! Also thank you again for your contributions to the channel. It’s really appreciated and I’m glad the content is inspiring more cooking. Maybe I should make a vlog style video on this. Anyways thank you 🙏🏻

[@AL__EX]

95% of us are going to be using average quality pork belly we find at the local market. this recipe is for high quality pork as she stated in the video; like a Berkshire, Duroc pork, breeds that are naturally more tender. for your average pork, the skin and meat won't tenderize that quickly under an hour. if you're having the problem where the skin is crispy, but hard and tacky to chew, poach your your pork belly for an hour or so before Liz's refrigeration step.

[@SoulPhoenix27]

you can do it with regular quality pork belly, as long as the pig is not an old pig. The older the pig, the thicker its skin and is hard to chew.

[@TokyoKazama]

All those innuendos and heely looks to the camera. Auntie Liz has been spending too much time with Uncle Roger 😂

[@Spriggan83]

Yeah thought she was a woke trustafarian blm type who owns an opple and cooks ...

[@sowhodecidedthat3924]

You mean poach for about 5-10 mins right?

[@Palmit_]

Hiya. what do you mean by 'heely'? I'm unfamilar with that term @@TokyoKazama

[@NobAkimoto]

Liz's videos always underline that the attention to little details like using the torch to "clean off" the pork skin is so vital in making what seems like a relatively simple dish turn out perfectly. With that said, as much as she's trying to make these accessible for the rest of us, the casual skill in how she does things like chop veggies and scores the pork reminds me of how wide the gap sometimes feels between a professional like her and us home chefs.

[@punk_floyd_8123]

To be fair, yes i get what you are saying, but. If you do cook like this at home regularly, you would be surprised at how quickly your chopping and slicing skills improve. Will they be as good as someone who does this for their day job? probably not. But you can still get to a stage where your dishes still look amazing. Don't be scared to give it a go :) if all else fails, it will still taste good :P

[@-BananaLollipop-]

Torching pork always makes me cringe. When it comes to removing the hair, it's probably the easiest way to ruin the skin. A few seconds too long and it'll make the skin chewy, no matter how good of a job you do cooking it. Any decent kitchen knife, especially one that belongs to a chef, should be sharp enough to shave the hairs off with a few passes.

[@wolfman011000]

We have found that making the skin level gives the best even results with the foil boat edges just below the level of the skin by afew mm. To level the belly we use round slices of onion underneath the flesh side works well and gives you tasty confit onion as a bonus, you could use batons of spring onion whites as well for leveling. You can use balled up foil to level the joint if you dislike or do not wish the flavour of onions. When adding the salt to the skin i use a bench scrapper blade to stop to much salt falling between the edge of the skin and foil boat, using just regular table salt works fine rather than the pricey sea salt. Again using the bench scrapper pressed edge on just under the skin when you remove the salt layer helps stop the salt falling into the foil boat. To season the scored flesh underneath we use 1% salt by the wieght of the belly pork, IE 8g for a 800g joint from asda, we use to use 1.5% salt but we now replace 0.5% with MSG. 1 teaspoon of 5 spice, 1 teaspoon of pepper [black/white/mixed blend whatever you like], 1 teaspoon dried garlic granules. Spread the seasoning evenly in the cuts and over the bottom of the cubes. We then spray on some rice wine and toasted seasame oil with spray bottles, not to much of ethier, enough to flavour without masking the pork flavour and for the aroma. Leave the joint to rest in the foil boat so it can re-absorb any juices rather than let it all run off all over the board, do not foil tent the joint while resting as this can soften abit the crispy skin by absorbing the steam. The remaining rendered fat and juices are excellent for making fried rice to serve with the porkbelly or later, if you have used onions to level the meat a quick chop and toss them in the rice. Thank you for the recipe video, take care, God bless one and all.

[@ettoreocchipinti4498]

2:05 That's also exactly what I love to do after a long day, when I'm frustrated with things... Fantastic!

[@memedelacrememe]

11:39 "It's dripping with flavor though. Sorry, children!!" Love you, Auntie Liz!

[@NickPowellPhotography]

This is awesome, am getting an air fryer soon so will definitely be giving this a go!! I normally do pork belly on my smoker, and when I add the salt to the skin I mix the salt into a paste with egg white. Then it comes off in one big lump.

[@clifflong7944]

Cooked this 20 times to make a video? There are people that can help you with that… You can still cook for me anytime,no recipe practice needed. I saw your skills. Even the little salt with the garlic was textbook. Being beautiful doesn’t hurt either.

[@Dan.the.Guitarman]

Great video Elizabeth. Crispy pork belly is something one could wake up in the middle of the night for. Those finger limes are incredible, especially for in a restaurant. Have you tried the other colours, they tend to have a slightly different taste aswell as compliment different colour schemes. Mix them all up to garnish a steak tartar or a ceviche dish. As for chopping the pork belly, go meat side first and crispy side last to save your edge on the knife a bit better. A hefty cleaver works best for myself. If you can get your hands on the smoked maldon you'll be spoiled for life as far as salts go. It is so good, you should never leave it unattended at the pass.. Haha😂 Thnx for sharing this video Elizabeth.

[@grantwalkersound]

That's the most maldon I've ever seen used in one dish. Love it.

[@Mr_Dopey]

I love using the air fryer. I've found pork and chicken cook well in it. The one tip I would give is, get the silicon inserts you can use in them. It makes the cleaning much easier.

[@andrewgreen2726]

Thank you so much Elizabeth for all the time spent on perfecting this amazing recipe 🙏 I am super excited to try it. New subscriber 👍

[@AuntieLiz]

Thanks Andrew for taking the time to write such a lovely note. Enjoy the food :-)

[@kantemirovskaya1lightninga30]

amazing looking-we will try this. We source good pork belly and have made our own bacon for years but this looks oh so good we have to try it!

[@richardl6188]

Thank you for the video! I'm going to try using your Air Fryer method! BTW: I use a disposable razor to cut the hair down to the skin, no need to pluck or burn them!

[@yuriavilac]

I loved the video. Greetings from brazil. Here we have a recipe kinda similar to this, although we fry the pork belly. We call it "toucinho" or "torresmo". And I do the same think to crisp the skin. Is great. If you don't knew, you should try it.

[@gfer66]

In Spain it's called "torrezno", so I guess brazilian recipe comes from the portuguese.

[@yuriavilac]

@@gfer66 probably, after all we've been colonized by them. I guess the people back there addapeted the recipe to local preferences. Torresmo is often served with "jeijoada" and in portugal they have a similar dish with beans and pork, that also give birth to feijoada. But in this case they are different dishes. With the apain's torezno they often do with pancetta from a specific region of spain and serve the belly with a different slice from here, here we season, but don't dehydratad or cure the pork belly before fry. We only do de dehydratation of the skin.

[@Mai381000]

Thanks for sharing Liz. Love your videos, full of great recipes and advice. 😊

[@Trailtraveller]

Yes we use the same method in our restaurant it works very good !

[@AuntieLiz]

That's great!

[@azerial]

It's really nice to see a Michelin Star Chef do the same thing I do when I present a plate. I always rotate it for the best presentation. It's the small things.

[@Obsid_Ian]

Just bought the same air fryer and haven't read the manual yet. I'm going to try this recipe for the maiden voyage. Subscribed and liked because I'm an Englishman living in Australia who grows finger limes, plus I love your accent (even though you don't think you have one)

[@AuntieLiz]

Best purchase decision evaaaa. Damm you for having access to such cheap finger limes! Enjoy. Also quick tip, after use, if food has stuck to the grill, add a little water and use the steam function to help remove it all easily.

[@Obsid_Ian]

@@AuntieLiz my wife bought a loin roast by mistake because it was on special. She put it in the air fryer without any foil and didn't level it up either, the outcome was the best ever with perfect crackling and our unit doesn't have a grill or steamer (my mistake) 💯

[@toyshanger8945]

I have a ninja air fryer, there is a dehydrator mode where I can set to dry the skin than to wait overnight in fridge. Some people do a roast setting and set at lower temps. The last 5 minutes they set it high and brush oil on the skin.

[@Sparkle.Dammit]

That's so clever! I forgot I had the dehydrator setting 🤣

[@FitousThaiKitchen]

Looks great, will definitely give it a go. Try using a blade grip when using a knife, gives you a lot more control.

[@stephens2322]

Did this, can confirm it works incredibly well.

[@Gdwmartin]

I have to say it does look delicious. Thanks for this

[@kredonystus7768]

As a home cook the time component of the oven is the thing I like most. Thats hours to do the washing, do the dishes, and watch a movie in peace while I tell my family to leave me alone while I'm cooking.

[@rossdonnell147]

That looks Superb! I’ve just bought the same ninja & is great. As you say to get that result would take Hours in a standard oven. I’m now going tomorrow to my local butchers to order the best belly, follow it to the tee, then have the boys round for beers & crackling 🎉😂 cheers & keep up the good work x

[@AuntieLiz]

Il be there what time?

[@garybullen5191]

Nice. Well explained and not particularly difficult to do. Just needs a bit of forward planning. Will certainly be doing exactly this after the Christmas bash is over. Now off to find more from Elizabeth. Thank you for good clear instructions.

[@AuntieLiz]

Thank you and happy holidays

[@foxypaw_tft]

Made this before (without the vinegar, I used the salt in the fridge drying process to create the crust). When cutting, I use a cleaver; or just turn it skin-side down. Hi from Melbourne, AUS.

[@dawnpatrol100]

I was totally against Air Fyers. I then bought one and LOVE I haven't used my normal oven in over 12 Months. I use my Air Fryer everday

[@gabbyfoo2]

Thank you Auntie LIZ for sharing your brilliant Roast Pork Recipe.

[@AuntieLiz]

You are so welcome

[@II-nb6ko]

I didn't dry mine in the fridge but pat dry only. 220 for 30 min then 10-15min at 400. Perfection. Saves a day or two of prep. All other instructions were the same.

[@TDP808]

Auntie Liz…& Crispy Pork…A winning combination.

[@nazarottto]

The skin looks amazing!!

[@brianpage1886]

Thank you Aunty Liz! My wife has been bugging me to get an air fryer and after seeing your video I am going to give it a try. Your pork looks fantastic. I don't think it would last long around my family. My only issue is going to be convincing my local butcher to bring in better quality pork belly. They regularly stock it but it certainly doesn't look like the piece you are using. I may end up looking for some on line.

[@AuntieLiz]

Hope you enjoy and thanks for sharing. We use it for the family all the time. Helps a lot with quick and easy kids meals when you’ve got little time.

[@petersutcliffe4927]

I like how these videos are shot in a working kitchen, instead of a studio :)

[@JoeBurby]

Thank you for testing out some air fryer recipes!

[@AuntieLiz]

Any time! Check out my other recipe videos using an airfryer!

[@iam_nick]

Five spice is important too, depends if you want to add more flavour to it. Some prefer saltier skin too (that’s the whole purpose of eating crispy pork apparently)

[@AuntieLiz]

I make my own blend!

[@Gary-Seven-and-Isis-in-1968]

Looks amazing plus crackling that actually looks like crackling and not old leather boots, like mine does. Can this be done with a pork shoulder joint too?

[@leedoss6905]

I like to cook the skin down in broth for collagen and make gelatin for fantastic pork gravy.

[@trebledog]

You are killing me. I tried a half dozen times with different recipes to do pork belly. They have all failed partially, but it could be me or my ninja oven. Yours recipe will be my next tryout. That looks so good. Getting a good cut where I live is very difficult. This dish is so bad for you, but so good.

[@kosmickrysti]

finger limes are native to australia. amazing on oysters

[@jaypod]

Finer Lime is native to Australia. They aren't cheap down under either! At least not in Vic. Been doing this in an oven and never gotten a proper crispy skin like in the restaurants! Will try this in my trusty Kmart air fryer.

[@petert3355]

The trick I found for crispy pork is the preparation. Cover the meat with foil and coat the skin with salt. Place in the fridge for 24 to 48 hours replacing the salt when it gets damp. The point is to dry the skin.

[@jaypod]

@@petert3355Thanks mate. Most of the times I'd chuck it in the oven straight away with some seasoning. Or in a slow cooker if I get a pork shoulder to cook some pulled pork. This time I seasoned the meat and left it in the fridge overnight. Wiped the skin with paper towel and covered it with heaps of salt and then baked it in the same oven. After an hour I removed the excess salt layer and drained the juices to prepare some gravy. I then fan grilled the skin side up. It was crispy and delicious. I ate as much as I could. haha. But had to put the rest in the fridge. Now it's all soggy but still delicious.

[@petert3355]

@@jaypod I used to do the same... "Hit-an-miss" crackling is not good. Couple of other tips I've found. Cooking high heat to start for 20-30 mins then turn it down for a slow roast. Don't just salt the skin to cook, coat with olive oil. (the oil is a heat transfer medium, you want to get the heat into the dry skin asap). Other than that, good pork roast with good crackling..... yeah I seriously pig out too. (Yeah I said it, sue me 🤪)

[@jaypod]

@@petert3355haha.. pigging out is the way to go when a juicy and crispy pork belly is presented to you! I'll try your method next time. I also forgot to apply some vinegar on the skin like the chef in this video suggested. I used to be able to buy some nice roast pork and veggies for $10 less than 10 years ago. Now it's close to $20! I'd rather do it at home and enjoy some healthy fat and protein.

[@Ronin_Texas]

Auntie Liz is the best of the best.....👍👍👍👍👍👍👍👍👍

[@adrianmcgachie]

I may have said before but one day my pal and i were in our local Chinese takeaway and we have a great community and relationship with the owners. Off the menu, we were brought out some crispy pork belly by "Steph" (anglicised name she refers to) that "Dave" had prepared as a family treat but he wasn't happy with it due to the moisture content in the air. If that was B-game, A-Game must be off the charts! Definitely going to try this! I need to find one of those skin prickers online!

[@kayleecaballero8986]

I don't see the link to the actual recipe in writing, but I will find it. I have a Ninja 9 in 1 with Air Fryer setting, I love the pressure cooking and air fryer functions the best. I just did a nice pork roast with skin that I got from a local farm, it was great. But I wasn't sure if I should do it in my Ninja! Usually I pressure cook my meat, such as chicken and then air fry, but was pretty sure it might mess up my lovely pork crackling, so sadly I did in the oven. BUT it did come out pretty good. I have the other half of the roast in the freezer and cannot wait to try using your directions!! Never would have thought of the vinegar, I did put salt on and did put back in the fridge, but also not over night, so again cannot wait to try this. Also we used to live not that far from Eymet but have recently moved to the N. Dordogne as that is where we finally found our dream home. I'm off to watch more videos!

[@Dakiniwoman]

I have not managed to try pork belly yet... it's on my list for next time I go shopping.

[@tezzah...]

Finally I found a You Tube channel where the girl knows how to cook, Mincing the garlic that convinced me... Well done

[@johndrummond88]

Am I the only one who thinks Chef Elizabeth is amazingly beautiful and her voice is so soothing!!!

[@johnchow8372]

Being impatient, Instead of leaving the pork belly in the fridge overnight, I left the meat in the air fryer, skin up at 65 - 70C for 60 - 80 minutes to dry the skin, then crank it up to 180C for another 60 minutes. I also apply more vinegar after roasting for 30 minutes and remove the aluminium tray.

[@OmarJuvera]

Whenever you're using the knife for other tasks that are not cutting, like scraping, you want to use the BACK of the knife. This practice alone will ensure the longevity and your knife stays sharp longer

[@g1bbsy69]

sitting here with my wisdom teeth out just a few days ago and imaging how good that crunch is and how much it would shred my fresh dental wounds....

[@AuntieLiz]

Nooooooo

[@cici4753]

Awesome channel, deserves a lot more subscribers!! Got a question though, I have a cheapo air fryer with just temperature and time. What temps should I set it for the "Bake" and "Grill" and any change in times?

[@grecoceltlufc6491]

Comment about the quality of the pork is spot on - supermarket pork will never be tender in under an hr needs three to four hrs low and slow

[@Stick-a-fork-in-Gmorks-tort]

Happy days start with awsome food. Thank you, Chef.

[@AuntieLiz]

Our pleasure!

[@pakalolobudz]

Thank you very much. I'm going to try it.

[@kredonystus7768]

Dough scrapers really are the most versatile kitchen tool.

[@EatCarbs]

Oh man.. that looked awesome!! Thanks for the video

[@martindye8809]

Fabulous !!!! Quick tip, use a bread knife to cut it. Luv the content top lady. Making this over the weekend. Yeeha .....

[@asbjrnfossmo1589]

1 - you can turn it upside down to cut it, then just flip it back. Especially handy if the bones are still there. 2 - you can score the skin side as well, which will allow you to get seasoning in (black pepper and salt) under the skin. Also allows (most times) for you to not flip it to make clean cuts. 3 - You can bake the garlic with the pork belly. Whole gloves, leave the skin on, then mash through a sieve. Makes for a glorious sauce/gravy together with the juices from the pork belly. Add worchestershire sauce and soy sauce to taste.

[@RichDoes..]

I was a pro chef for 3 decades, was blown away by my air frier (no pun intended)!

[@ekko808]

Dear Peanut Allergy Guy, these videos are looking good, and the lighting is nice. Don't get a studio if you can help it. This look is authentic, and so is the environmental noise. - Another videographer

[@AuntieLiz]

“Thank you pal, working hard at it, cheers.”

[@kylebeatty7643]

Hans Zimmer should use that sound

[@tysonblankemeyer5500]

Yes, thanks. You earned my subscription.

[@AuntieLiz]

Welcome aboard!

[@joshua5056]

at 1:00. when chef used the blow torch to burn the hair off. if you don't have a high quality meat, You should burn the skin to all the way to black , and scrape the burned layer off with a knife or metal scourer, (common technique used by chinese chef). don't worry, it will not leave a burned smell, and it removes the hardened layer of the skin. that way, your skin will never be hard and chewy.

[@KeyBored101]

Very entertaining and I'm dying to try this in my Christmas present air fryer even though I hate cooking. Subscribed!

[@Capt.JorgeMoran]

So.... Air fryer recipe book coming in the near future? Looks perfect.

[@BeardyBaldyBear]

Respect. Recipe is great in my ninja multi cooker

[@jane_T2014]

Good luck!!! for the result

[@WarrenKLiu]

I make this twice a month with some difference since I don’t have a fancy air fryer nor do I plan ahead. Actually just made this for dinner yesterday. 1. I don’t use the fridge to dry the meat. I just put vinegar on the skin and use the air fryer at 100C for 30mins. It will dry the meat well since it’s really only the skin that needs to be dried. I don’t use salt to help either, seems to me the salt cuts the 30mins I use to 10 mins. 2. The 2nd cook, I use 200C for 50mins but instead of vinegar, I use cooking oil and sprinkle salt on top. Tried MSG once, along with salt, didn’t work well so just salt. 3. I skip the stabbing. Skin still crisps up but just don’t have the texture if you stab 4. Dipping sauce is much simpler for me, just yellow mustard. This is more Cantonese style. So main difference is can make this same day in less than 1.5 hours. I’m going to try and mix some sugar with the 5 spice next time.

[@AuntieLiz]

Sounds gd.

[@michasiecinski8581]

Hello Elizabeth! What material is your cutting board made from? Thanks for the reply!

[@sowhodecidedthat3924]

Thanks Chef Liz. You've also helped me decide on the Ninja model to get. Ordered the same one! 👍

[@AuntieLiz]

Good choice!

[@tuppenceworth5485]

At one time, you couldn't find pork belly or spare ribs in the UK supermarkets (presumably treated as offals). These are now readily available and cost as much, if not more, than pork tenderloin!

[@AuntieLiz]

Crazy right

[@AuntieLiz]

I nearly fell over when i saw my supermarket aas selling half a baby rack of ribs for £5.60. Had like 5 ribs on, baby size

[@keifw8199]

This looks absolutely amazing

[@flavxer7345]

I have a Korean market near my house that makes this. Not quite as crispy, but so good.

[@StewArt61]

I love the crunch

[@xaap8408]

No idea how i got here, but you got a new subscriber :D awesome easy recipe with great result!

[@AuntieLiz]

Thanks for the sub!

[@BulletWound]

Loved the Ainsley Harriott reference!! Great vid!!

[@kevkeisha]

Excellent recipe! Will dry brining the pork belly overnight create the same results as kicking it with salt in the air fryer?

[@ApproachDiverging013]

Gei ho! Siu yuk made in the air fryer. Definitely going to try that!