My first Attempt in cooking Airfried Crispy Pork Belly was too salty. I left too much salt on its skin.

This is my second attempt in cooking it. Firstly, I boiled it with salt, pepper, onions, garlic and ginger (I don’t remember the rest 😅)

Then I let it cool with a wire rack for 1 hour, then I pricked its skin with a fork multiple times.

I covered the skin with a thin layer of salt, and freeze it between two plates.

I airfried it for I think 180c for 20 mins, and 200c for I think 20 mins again. But the skin didn’t pop.

I heat up 2 kawalis, filled up one with minola oil and the other one has a wire rack on it.

I put the porkbelly, skin side up inside the wire rack.

When the oil was smoking hot, I poored it with a laddle to the pork skin, but I wasn’t satisfied to the pop of the pork belly. I instead lift the whole kawali and poured the oil in a constant and steady manner to the pork belly skin.

The pop where much more huge and consistent. I did this, back and forth to the both kawalis until I was satisfied.

At the end, I actually like how the skin puffed.

I chopped it up with a cleaver knife and plated it.

Need to improve:

When I was chopping it up, I knew my first mistake was, it was too soft and tender. It was like corned beef. The meat was flying all over the place and it wasn’t holding its form.

Next time: Boil it just right, maybe fork tender

I made this at the start of the month, (September 4, 2026). I already forgot what it taste like and what needs to improve.

Next time: I need to record and take note of my ingredients, proccess, and what are the things need to improve