Crispy Pork Belly

Put the soy sauce, mirin, shaoxing wine, five spices powder and garlic powder inside the InstantPot and mix.

Put the pork belly in the pot skin side up. Add water to the pot just below the pork belly skin. Cook using meat function for 18 minutes, natural release.

When done, take it out and set aside until ready to air fry.

Spray some oil on a sheet of aluminum foil. Put the pork belly on the foil, skin side up. Wrap the foil around the pork belly, leaving the skin exposed. Use a fork to poke lots of holes in the skin.

Air fry at 400F (200C) for about 15-18 minutes until the skin is golden brown and nice and crispy.

Serve on its own or can be served with Thai sweet chili sauce for dipping.