This Air Fryer Crispy Pork Belly recipe gives you restaurant-quality siu yuk with minimal effort. This pork belly is savory, juicy, aromatic, and irresistibly crispy.Let’s dive into this easy air fryer pork belly recipe that’s perfect as an appetizer, entree, or dinner party show-stopper.
Tips for the Crispiest Pork Belly
✅ Poke More, Not Deeper – More tiny holes = extra bubbly skin. Just don’t pierce the meat which will cause the meat juices to rise up and moisten the skin!
✅ Dry the Skin Completely – Moisture is the enemy of crispiness. If you have the time, leave the pork belly uncovered in the fridge overnight after marinating.
✅ Layer of Salt is Key – It acts as a moisture-absorbing barrier, making the skin extra crispy.
✅ Use Aluminum Foil – This protects the meat from overcooking while crisping up the skin.
Why You’ll Love This Air Fryer Crispy Pork Belly
✔ Crispy Perfection – The air fryer creates that signature golden, crackly skin with minimal work.
✔ Easy & Foolproof – Just 5 minutes of prep, then let the air fryer do all the work.
Air Fryer Crispy Pork Belly – Easy Chinese-Style Siu Yuk at Home!
4-6
servings10
minutes1
hourAir Fryer
Ingredients
- Pork Belly
1 kg 1 skin-on pork belly
1 1 egg white
1/2 cup 1/2 kosher salt
neutral oil, for brushing
- Hoisin-Shaoxing Wine Glaze
1 tbsp 1 hoisin sauce
1 tsp 1 Shaoxing wine
- Dry Rub
2 tsp 2 kosher salt
2 tsp 2 sugar
1 tbsp 1 5-spice powder
1 tsp 1 garlic powder
1 tsp 1 white pepper
Directions
- Prepare the Pork Belly
- Using a fork, poke holes all over the skin, being careful not to pierce the meat. This helps the skin crisp up evenly.
On the meat side, score shallow cuts (¼ inch deep) every inch. - Season the Meat
- Combine hoisin sauce and Shaoxing wine and brush it over the meat.
Mix the five-spice powder, sugar, salt, garlic powder, and white pepper together.
Rub the spice mix evenly over the meat side. - Salt Crust for Crispy Skin
- Wrap the pork belly’s bottom and sides with aluminum foil, leaving the skin exposed.
- Combine the kosher salt and egg white to form a paste.
Use the paste to cover the pork skin.
This draws out moisture for extra crispy skin and the egg white makes for easy removal later! - Air Fry Low & Slow
- Place the pork belly in the air fryer skin side up.
- Air fry at 200°F (93°C) for 30-40 minutes. This helps dry out the skin.
- Crisp Up The Skin
- Remove the salt crust and brush the skin with neutral oil.
Air fry again at 400°F (200°C) for 30-40 minutes until the skin turns golden and crispy. - Rest & Enjoy
- Let the pork belly rest for 10 minutes before slicing. This helps retain juiciness.
Serve with steamed rice, hoisin sauce, chinese mustard, or a simple vinegar dipping sauce.
FAQ: Air Fryer Crispy Pork Belly
1. Can I Use Boneless Pork Belly?
Yes! This recipe works best with skin-on boneless pork belly. The crispy skin is the highlight!
2. Can I Make This Ahead of Time?
Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness.
3. Can I Use a Different Seasoning?
Yes! You can experiment with flavors like cumin, paprika, or even a spicy chili rub for a different twist.
