Air Fried Sio Bak & Char Siew
Peng's Kitchen
Peng's Kitchen
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Ingredients

  • 1 kg pork belly, skin on
  • 2 tsp distilled vinegar
  • 1/2 tbsp sea salt (to be rub on skin only)
  • 2 tsp garlic powder
  • 1 tsp five spice powder
  • 1 tsp sea salt
  • 1 tsp white pepper
  • 2 tbsp hua tiao jiu
  • 600 gm pork shoulder butt, cut into stripes
  • 2 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 2 tbsp honey
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Chinese wine
  • 2 tbsp minced garlic
  • 1 tsp pepper
  • 1 tsp sesame oil
  • 1 tbsp sugar

Instructions

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