×
Donal Skehan
Crispy Pork Belly with Spicy Rice & Super Slaw | DonalSkehan.com
  • real-time-recipes

Crispy Pork Belly with Spicy Rice & Super Slaw

November 18

This dish is a celebration of textures — crisp, melt-in-your-mouth pork belly, fragrant rice, and a vibrant, zesty slaw. The air fryer is your secret weapon for perfectly crispy skin and tender meat, while the rice absorbs all the aromatic goodness of ginger and garlic. It’s a one-pan wonder that’s surprisingly simple but incredibly satisfying. If you’ve got a little extra time, let the pork belly sit uncovered in the fridge overnight — that step really makes the skin extra crispy. And don’t skip the chili crisp oil at the end — it brings a punch of flavour that pulls everything together. Enjoy!

  • serves Serves 4
  • time 45 mins

Method

  1. 1. Pat pork skin dry with kitchen paper then, using a very sharp knife, score the skin all over, making sure to only puncture the skin and not the meat. Flip the pork belly over and make small punctures in the meat with a skewer.
  2. 2. Combine 1 tablespoon salt, 5 spice, sesame seeds, sugar and shaoxing wine in a bowl to make a paste and apply this to the meat side of the belly - taking care not to touch the skin.
  3. 3. Line the basket of your airfryer with tin foil then place the pork into the basket, drizzling any remaining paste around the meat. Pat the skin dry again and sprinkle with fine sea salt.
  4. 4. Turn the airfryer on and cook for 30 minutes at 150°C
  5. 5. Prepare rice by washing it well in cold water until water runs clear.
  6. 6. Chop ginger and garlic and place a drizzle of sesame oil into a shallow casserole dish. Turn the heat to medium and once hot, add the garlic and ginger.
  7. 7. Stir for a few minutes then add the rice and stir to coat in the aromatics. Add the chicken stock, stir again then bring to the boil. Place a lid onto the dish and then turn the heat down and cook, covered, for 10 - 15 minutes, until the rice has absorbed all of the liquid and is tender and cooked through.
  8. 8. After 30 minutes turn the Airfryer up to 220°C and cook the pork belly for a further 20 - 30 minutes. Leave to rest.
  9. 9. Turn the heat off underneath the rice, cover with a tea towel and allow to steam.
  10. 10. To make the slaw finely slice the green pepper and spring onions and place the veg into a large bowl. Add soy sauce, 1 tablespoon Shaoxing rice wine, 1 tablespoon sesame oil and a good sprinkle of sesame seeds. Chop the coriander and add half to the slaw.
  11. 11. Fluff up the rice up with a fork then drizzle in any juices from the airfryer. Add a sprinkle of sesame seeds and stir everything to combine.
  12. 12. Serve the pork belly in slices with the rice and slaw, the rest of the coriander and the chilli crisp oil.

Ingredients

1.65 lb pork belly. placed uncovered in the fridge for at least 24 hours (if you can)

1 tbsp sea salt

½ tbsp Chinese 5 spice powder

½ tbsp caster sugar (or superfine sugar)

1 tbsp sesame seeds, plus extra for garnish

1 tbsp Shaoxing rice wine, plus 1 tbsp for slaw

For the rice:

3 garlic cloves, minced

1-inch piece fresh ginger, peeled and minced

1 tbsp sesame oil, plus 1 tbsp extra for slaw

1½ cups long-grain rice (about 300g)

2 ½ cups chicken stock (about 600 ml)

For the slaw:

2 bell peppers

4 spring onions

1 tbsp light soy sauce

Large handful fresh cilantro

Zest and juice of 1 lime

To serve:

Chili crisp oil (for drizzling)

750g piece pork belly, placed uncovered in the fridge for at least 24 hour (if you can)

1 tbsp sea salt

½ tbsp Chinese 5 spice powder

½ tbsp caster sugar

1 tbsp sesame seeds, plus extra

1 tbsp shaoxing rice wine, plus 1 tbsp for slaw

For the rice:

3 garlic cloves

1 inch piece ginger, peeled

1 tbsp sesame oil, plus 1 tbsp extra for slaw

300g long grain rice

600ml of chicken stock

For the slaw:

2 green peppers

4 spring onions

1 tbsp light soy sauce

Large handful fresh coriander

Zest and juice of 1 lime

To serve:

Chilli crisp oil

You'll Need

Airfryer