Air Fried Roast Pork Belly on Dry Egg Noodles

Roast pork belly or siew yuk on egg noodles is one of my family's all time favorites! Usually we will savor this dish at one of our favorite Hong Kong restaurants but due to the 5km restrictions which was enforced since mid of August, we are unable to visit. Everyone has been missing their their siew yuk so no choice but to cook our own. 

This version is pretty easy and with the use of my air fryer, there's no dirty oven to clean. Pretty stoked with how it turned out too! The skin crackled beautifully making it really crispy. 

Ingredients

for Roast pork belly

• 1 slab         Pork belly (about 1 to 1.2kg with a bit of fat under the skin)
• 1"               Ginger  
• 1 scallion   Spring onion
• 1 tbsp        Chinese wine
• 1 tsp          Salt
• 1 tsp          Five spice powder
• 1 tsp          White pepper
• 1 tsp          White vinegar
• Coarse salt for covering pork skin 

Methods

1. Wash and clean pork belly by using a knife scrapping away dirt on the skin. Remove hair with a tweezers if there's any.
2. Heat up half a pot of water (big enough to fit the entire piece of pork belly) and once boiling, add in the spring onion, ginger slices and 1tsp of Chinese wine. Slowly slide the pork belly in skin down into the pot making sure water covering the pork belly and let it boil for 20 mins.
3. Remove pork belly and let it cool on a plate. Using a fork, poke the skin all over. Using a kitchen towel, wipe dry any excess liquid on the skin.
4. In a small bowl, mix the five spice powder, salt and pepper. Make a few slits on the meat side and rub the spice mixes all over. Do not rub on the skin. Make sure you dry the skin with a paper towel. Brush the vinegar onto the skin. Keep in the fridge overnight.
5. Lay out a piece of aluminium foil big enough for the the piece of pork belly with at least 5cm to 7cm to spare all around. Lay another piece of baking paper smaller than the aluminium foil inside but enough to cover the side of the pork belly. Fold up all the sides (to protect the meat from drying out) and leave the the skin expose. 
6. Spread enough salt covering the entire skin before putting into air fryer for 20 mins at 200°C.
7. Removed all the salt and air fry a further 15 mins at 200°C.
8. Cool the the pork belly on a wire rack before chopping into desired size.

Dry Egg Noodles (per serve)

• 100g        Egg noodles (loosen)
• 1 tsp        Light soy sauce
• 1 tsp        Dark soy sauce
• 1 tsp        Pork lard
• 1 tsp        Oyster sauce
• ½ tsp       Sesame seed oil
• ½ tsp       Garlic oil
• 2 tbsp      Hot water or chicken broth
• A dash of pepper

1. Heat up a pot of water and prepare a bowl of cold water. Place all the sauces into a plate.
2. Once water is boiling, toss the loosen noodles into pot. Stir so it is not sticking to the pot. Let noodle boil for 30 to 40 secs in medium heat.
3. Take out noodles and toss into the bowl of cold water and stir it around to stop it from cooking further for 30 secs.
4. Return the noodles into pot and cook it for 10 secs and toss into plate with all the sauces. Mix well to coat noodles.
5. Arrange chopped up roasted pork belly onto noodles and garnish with some blanched green choy sum or bok choy.