Roasted Pork Belly

Ingredients

• 5–6 lbs pork belly, skin on

Meat‑side marinade

• 2 tsp white sugar

• 2 tsp salt

• 1 tsp five‑spice powder

• 1 tsp garlic powder

• 1 tsp Maggi seasoning (or soy sauce)

• 2–3 tbsp habaNANO hot sauce or seasoning (start with 2 tbsp, add a 3rd for spicier batch)

Skin‑drying mix

• 1 tsp salt + 1 tsp vinegar, mixed together (to help dry and crisp the skin)

For pressure cooking

• 1 cup water (Instant Pot)

Instructions

1. Prep and season the pork belly

• Pat the pork belly dry with paper towels.

• In a small bowl, mix sugar, salt, five‑spice, garlic powder, Maggi seasoning, and habaNANO into a paste.

• Place the pork belly skin‑side down and rub the habaNANO marinade all over the meat side only, avoiding the skin.

• Put the pork belly on a plate, skin side up. Refrigerate uncovered for at least 30 minutes (3–6 hours if you have time) so the meat absorbs more flavor.

2. Pressure cook in the Instant Pot

• Pour 1 cup of water into the Instant Pot and place the trivet inside.

• Place the pork belly on the trivet, skin side up.

• Set the Instant Pot to Manual/Pressure Cook on High for 17 minutes (22 minutes if your pork belly has bones), then let it naturally release pressure for 15 minutes.

3. Dry and prep the skin

• Carefully remove the pork belly from the Instant Pot and place it on a plate or rack. Pat the skin very dry with paper towels.

• Let it cool slightly, then prick the skin all over with a bamboo skewer or similar tool (lots of small holes help it blister and crisp).

• Brush the skin with the salt–vinegar mixture.

• Refrigerate the pork belly uncovered overnight to dry the skin fully.

4. Final skin prep before air frying

• Remove the pork belly from the fridge. Prick the skin again with a skewer, adding more tiny holes, and brush once more with the salt–vinegar mix.

5. Air fry until crispy

6. Rest and serve

• Let the pork belly rest a few minutes, then slice into bite‑size pieces.

• Serve with steamed rice and extra habaNANO