Ingredients (serves 2–4)
- 500 g pork belly or pork shoulder (best with a bit of fat for crispiness)
- 1 tsp salt (adjust to taste)
- 1 tsp baking powder (key for extra crisp, crackly texture)
🔥 Instructions
1. Prep the pork
- Pat the pork completely dry with paper towels.
- Cut into bite-sized cubes (about 2–3 cm pieces).
- Dry surface = better crisping.
2. Season
- Toss pork pieces with salt and baking powder.
- Mix well so every piece is lightly coated.
3. Rest (important for crispiness)
- Let sit uncovered for 30–60 minutes in the fridge if possible.
- This helps dry the surface further and improves crunch.
4. Cook (choose one method)
🍳 Pan-fry (crispiest control)
- Heat a pan on medium heat (no oil needed at first—pork will render fat).
- Add pork in a single layer.
- Cook 10–15 minutes, turning occasionally.
- As fat renders, pieces will slowly turn golden and crisp.
🔥 Oven method (easy batch cooking)
- Preheat oven to 200°C.
- Place pork on a rack over a tray.
- Bake 35–45 minutes, flipping halfway.
🍗 Air fryer (fastest)
- 200°C for 18–22 minutes
- Shake basket halfway through.
🧂 Finishing touch
- Once crispy and golden, remove and let rest 2–3 minutes.
- Optional: sprinkle extra salt or chili flakes.
😋 Tips for maximum crunch
- Don’t overcrowd the pan or air fryer.
- Pork belly = crispier, pork shoulder = meatier.
- Baking powder is optional but gives that “crackly roast pork” texture.