This air fryer crispy pork belly recipe is a quicker and easier version of the classic Chinese roast pork belly. The final result yields the same delicious and juicy pork belly seasoned with a five-spice, garlic powder, white pepper, salt, and sugar seasoning rub and the crispiest crackled skin.
The contrast between the soft tender pork and the crunchy crispy skin is everything. Serve this air fryer crispy pork belly with your favorite condiment sauce and rice for lunch or dinner!
What is Air Fryer Pork Belly?
This air fryer pork belly is an air fryer version of the traditional Chinese style pork belly called siew yuk (燒肉) in Cantonese. The name translates to “roast meat” in Cantonese. It is made with a slab of pork belly that is seasoned with Shaoxing wine, five-spice powder, garlic powder, salt, white pepper, and sugar. The skin is punctured and seasoned with vinegar and salt to create the signature crispy crackled skin.
This air fryer version is a quicker and easier version of the original dish. It does not require drying out the skin in the refrigerator overnight, and skips the extra step of parboiling the pork. For more air fryer recipes, check out our air fryer soy sauce chicken and air fryer teriyaki salmon.
Ingredients
You can find all the ingredients for this crispy pork belly air fryer recipe at your local grocery store.
Skin On Pork Belly: select a slab of pork belly that has a proportional ratio of meat to fat. If you cannot find a whole slab, use strips that are at least 2 inches wide and 7-8 inches long.
Shaoxing Wine: tenderizes the pork, removes the odors while giving the meat a tangy, slightly sweet flavor.
Five Spice Powder: consists of a blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.
Kosher Salt: seasons the pork while also drawing moisture from the skin.
White Pepper: adds a subtle peppery flavor.
Garlic Powder: adds a garlicky flavor to the rub.
Sugar: gently sweetens the pork and balances out the savory flavors.
Rice Vinegar: removes any additional moisture from the skin while also gently seasoning it.
Substitutions and Additions
Substitutions
White Vinegar: an alternative to rice vinegar.
Sweetener: honey, maple syrup, or brown sugar adds a more complex sweetness.
Additions
Lemongrass: minced lemongrass can add a herbal lemony flavor.
Chili powder: for a hint of spice add chili powder or flakes.
How to Make Air Fryer Pork Belly
Here are the step-by-step photo instructions for this air fryer pork belly recipe. See the recipe card below for full measurements and instructions.
Pat dry the pork skin with a paper towel. Poke small holes using a tenderizer, fork, or knife across the skin side of the pork.
Flip the pork belly over with the meat side up. Score the meat in 1-inch strips. Stop before you slice the skin. Rub or brush the Shaoxing wine into the meat and not the skin.
In a small bowl, combine the five-spice powder, white pepper, garlic powder, sugar, and salt.
Sprinkle the seasoning mixture onto the meat side of the pork and rub it into all the scored crevices.
Place two sheets of foil perpendicular to each other and place the pork skin side up in the center. Fold the edges to create a boat around the pork belly leaving the top exposed.
Lightly brush the rice vinegar over the top of the pork skin. Pack the sea salt in one even layer over the skin making sure the pork is completely covered.
Place the pork belly in with the foil in the air fryer basket and bake at 250°F (121°C) for 30 minutes. Then remove all the salt layer from the skin and brush away any excess salt.
Then increase the heat, brush with a thin layer of cooking oil, and bake at 400°F (204°C) for 30 minutes or until the skin is crispy. For an extra crispy skin layer, broil for a few more minutes.
Expert Tips
Use fresh thick pork belly. Find a pork belly that has a healthy meat-to-fat ratio for the best-tasting results.
Dry the pork. Moisture is the enemy of a crispy pork belly skin. Be sure to completely dry out the skin before cooking.
Poke the skin with a tenderizer or knife. Poking the skin with a tenderizer is what creates the beautiful crackling skin. The more holes you poke the more air bubbles you will create.
Wrap the foil around the meat part only. Make sure to leave the skin exposed so the heat can crisp up the skin.
Remove the salt layer midway. When removing the salt layer, make sure to brush away all the excess salt to prevent the pork from becoming too salty.
Rest before slicing. Before serving, let the pork rest for 5 minutes in the air fryer to allow the meat to redistribute its juices before slicing.
Storage Instructions
You can store this air fryer crispy pork belly in an airtight container in the refrigerator for up to 4 days.
Reheat: reheat in the air fryer at 350°F (176°C) for 5 minutes or until warm.
Freeze: you can freeze the cooled roast pork belly wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months. Defrost in the refrigerator overnight before reheating.
Pairing Suggestions
You can serve this air fryer pork belly on its own with rice and soy sauce or with the following pairing suggestions.
Poking the holes in the pork belly skin helps render the fat and allows the skin to crisp up evenly. You can use a knife, fork, or meat tenderizer. Make sure to not pierce too deeply into the meat.
Why is my skin not crispy?
The skin may have had too much moisture. Make sure to pat the skin dry with a paper towel before scoring the skin. Alternatively, you can air dry the pork belly in the refrigerator for a few hours or overnight if that happens.
Can I make this air fryer crispy pork belly in advance?
Yes! you can make this air fryer crispy pork belly recipe and store it in the refrigerator for up to 4 days in an airtight container. Alternatively, you can freeze the roasted pork for up to 3 months.
Juicy, tender Chinese roast pork belly seasoned with a dry five-spice rub with a beautifully crispy crackled skin. This easy air fryer pork belly recipe yields a restaurant-quality dish straight from your air fryer!
Poke holes in the skin. Pat dry the pork skin with a paper towel. Poke small holes using a bladed meat tenderizer, fork, or knife across the skin side of the pork. Be careful to not puncture too deeply into the meat. The holes you poke the more bubbly the skin.
Score the meat and add Shaoxing wine. Flip the pork belly over the meat side up. Score the meat in 1-inch strips. Stop before you slice the skin. Rub or brush the Shaoxing wine into the meat and be careful to not touch the skin.
Mix the seasoning. In a small bowl, combine the five-spice powder, white pepper, garlic powder, sugar, and salt.
Add seasoning to meat. Sprinkle the seasoning mixture onto the meat side of the pork belly and rub it into all the scored crevices. Make sure to not season the skin side.
Wrap with foil. Place two sheets of foil perpendicular to each other and place the pork skin side up in the center. Pat dry the skin again. Fold the edges to create a boat around the pork belly leaving the top exposed.
Prepare the skin. Lightly brush the rice vinegar over the top of the pork skin. Do not drench the skin. Pack the sea salt in one even layer over the skin making sure the pork is completely covered.
Bake at 250°F (121°C). Place the pork belly in with the foil in the air fryer basket and bake at 250°F (121°C) for 30 minutes. Then remove all the salt layer from the skin and brush away any excess salt.
Bake at 400°F (204°C). Then increase the heat, brush with a thin layer of cooking oil, and bake at 400°F (204°C) for 30 minutes or until the skin is crispy. For an extra crispy skin layer, broil for a few more minutes. Let the pork rest in the air fryer for 5-10 minutes before slicing and serving. Enjoy!
Notes
See the Expert Tips section above for more guidance.
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