Fried Pork Belly Tacos w/Truffle Aioli

STEP 1: FRIED PORK BELLY

Boil pork belly skin side down for 15 mins on medium high heat. Transfer to a cutting board and poke multiple holes while its still hot. Massage in 2 tsp of sea salt onto the skin. Take a knife to cut down only through the pork skin. Transfer to bowl & add 1/2 cup of vinegar over the pork belly & flip (5 mins on each side). Add pork belly to the air fryer for 2.5 hours at 200 degrees to dry out the skin (in the oven at 200 degrees for 1.5-2hrs. Both methods will vary on the thickness). After 2 hours remove pork belly and let it rest for 30 mins. Then fry at 350 degrees (flipping and rotating) until you reach an internal temp of 150 degrees. Remove from oil and let it cool. Once cool use the pre-sliced sections as a guide to cut the pork belly.

STEP 2: CHIN-SU AIOLI

Combine 2 tbsp of mayonnaise, a drizzle of @chinsu_hot_sauce Truffle, and 1 tsp of chili oil. Serve the fried pork belly in tacos with the truffle aioli.