Air Fryer Crispy Pork Belly

Cut off the top of the bok choy to separate the leaves, trim the stems slightly, then use a cutting board and knife to slice the stems thinly and the green leaves slightly thicker.

Rinse the bok choy lightly in a bowl of water to remove soil, then lift them out by hand to drain without pouring out the water.

Use a cutting board and knife to mince 1/2 shallot and the garlic.

Make shallow cuts on the skin side of the pork belly, and score the meat side to ensure even thickness and better marinade absorption.

In a bowl, mix 1 Tbsp salt, 1/2 Tbsp sugar, 1 tsp black pepper, 1/2 Tbsp garlic powder, 1 tsp beef dashida, 1 Tbsp oregano, minced ginger, and 2 Tbsp Shaoxing wine to make the marinade.

Thoroughly rub the marinade onto the meat side of the pork belly, avoiding the skin.

Wrap the marinated pork belly in foil, ensuring the skin side faces up.

Apply 2 tsp of vinegar to the pork skin to soften it.

Cover the pork skin generously with 1/2 cup of coarse salt.

Place the pork belly in the air fryer and pre-cook at 120 degrees Celsius (250 degrees Fahrenheit) for 30 minutes.

After 30 minutes, remove the pork, brush off the salt, and lightly brush 2 Tbsp of cooking oil onto the skin.

Increase the heat to 200 degrees Celsius (400 degrees Fahrenheit) and roast until crispy.

Prepare the romesco sauce ingredients by roasting 2 red bell peppers, 1 onion, 4 garlic cloves, 2 slices of bread, and sliced almonds in the air fryer.

Blend the roasted red bell peppers, onion, garlic, bread, sliced almonds, 1 Tbsp paprika powder, 2 Tbsp red wine vinegar, 75 ml olive oil, and salt in a blender to complete the romesco sauce.

Grease a pan with cooking oil, sauté the minced garlic and shallot to release fragrance, then add the bok choy and stir-fry for about 1 minute.

Slice the finished air fryer crispy pork belly into bite-sized pieces, arrange on a plate, and serve with the romesco sauce and stir-fried bok choy.