Pork belly

I usually go to the Asian grocery and buy 4 pounds at a time. I split it into 1 pound servings. I cut the meat side with 2 inch diagonal cuts so the seasonjng gets down into the meat and season each one differently. Usually I use @kinderssauce but you do you!

I'll do one with Master Salt, another with Buttery Steakhouse, and so on.

I then vacuum seal them and place them in my @anovaculinary sous vide at 160degF for 36 hours. This renders the fat and keeps the meat so tender!

When it's done I let them cool and then freeze them. When I'm ready for some pork belly, I thaw it in the fridge.

At cook time I make a foil 'tray' put the pork belly and all the yummy natural gelatin from in the bag on the tray (swipe to see).

Then I score the skin and sprinkle it with a mixture of baking powder and @redmondrealsalt (discount code KETONINFEM)

I make a little bottle with a 1:4 ratio so for example ¼tsp baking powder and ¾ tsp salt. I sprinkle this on the dried off skin and let it sit a bit. The longer the better really .. a few hours doesn't hurt as it dries the skin out so it crisps up easier.

Then into the air fryer for 25 to 30 minutes (or until the skin is crispy crispy!

Then we just cut it in half and eat! You can serve it with fried cheese, broccoli, cauliflower or brussel sprouts tossed in the air fryer too!

Easy simple dinner full of yummy flavor and the pork is SUPER tender and juicy.

Directions at instagram.com

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