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This recipe is a tribute to the famed black pig found on the island of Jeju, which is considered the Hawaii of Korea. It’s also a tribute to the kitchen appliance — the air fryer — that has taken the word by storm. This recipe provides an easy way to infuse the pork with umami flavor and achieve crispy skin.Prick the skin of the pork belly all over with a skewer, the tip of a paring knife or a meat tenderizer. Poke lots of little holes close together to get crisp, bubbly skin.
Wrap and fold the foil to make a tray that fits snugly against the sides of the pork belly, exposing just the top and sides of the skin.Rub off any traces of the mirin mixture from the skin and blot the skin dry. Rub the remaining 1/2 teaspoon salt all over the skin. Refrigerate the pork belly strips uncovered in their foil trays overnight to dry the skin further. Periodically blot the skin if you see moisture collecting on the surface.The next day, preheat the air fryer to 300 F.
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