Air-fried Curry Pork Belly 气炸咖喱五花肉片

Flavourful and delicious Fried Curry Pork Belly cooked without deep-frying. Glad that it turned out well!

Ingredients: 

250g Pork Belly 五花肉片

Handful of Curry Leaves 咖喱叶


Marinade:

2 tsp Curry Powder 咖喱粉

1/2 tsp Ground Turmeric 黄姜粉

1 tsp Tapioca Flour 木薯粉

1 tsp Light Soy Sauce 酱油

1/4 tsp Salt 盐

1 tsp Sesame Oil 麻油

1/2 tbsp Oyster Sauce 蚝油

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 

1. Place pork belly in a bowl, add all marinade ingredients and mix well. Cover and marinate overnight in the fridge. 

把调味料和猪肉拌均，腌制隔夜。

2. Remove pork belly from the fridge, and return to room temperature. 

气炸锅预热180度三分钟。

3. Spray/ brush some oil in the pot, and add in pork belly. Air-fry 180'C for 15 minutes (or 20 minutes - slightly crispy), flip and add curry leaves halfway. If you're cooking a bigger portion, adjust the cooking time accordingly. 

锅里刷上少许油，加入猪肉，气炸180度15至20分钟。备注：中途加入咖喱叶，翻面。

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