Air Fryer Crispy Pork Belly

Name: Air Fryer Crispy Pork Belly
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 3 pound pork belly (1.5 kg, skin on); 1/2 tablespoon kosher salt; 1/2 tablespoon white pepper (5 g); 1/2 tablespoon five spice powder (5 g); 1/2 tablespoon sugar (6 g); 1/2 tablespoon Shaoxing wine (7 ml); 1 cup kosher salt; 1 tablespoon white vinegar (15 ml); 1 tablespoon neutral oil (15 ml)

6 steps

Prep:10minCook:1h

I've spent months perfecting this Air Fryer Crispy Pork Belly recipe. I've tried many different methods at different temperatures, times, and air fryers, and this is the method that consistently puts out a crispy, puffed up skin and juicy, tender meat.

Updated at: Sat, 14 Dec 2024 11:35:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1805.4 kcal (90%)

Total Fat182.7 g (261%)

Carbs2.4 g (1%)

Sugars1.5 g (2%)

Protein30.5 g (61%)

Sodium23158.9 mg (1158%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 poundpork belly

skin on

½ tablespoonkosher salt

15mlwhite vinegar

15mlneutral oil

Instructions

Step 1

To the meat side, use a knife to make 1/2" deep cuts lengthwise across the pork belly. In a small bowl, combine salt, white pepper, five spice powder, sugar, and Shaoxing wine to make a paste. Evenly spread the paste on the meat side of the pork and crevices ensuring not to touch the skin.

Step 2

Pat the skin-on pork belly dry with a paper towel and poke holes all across the skin of the pork using skewers or sharp knife. Ensure that the holes only puncture the skin and fat (do not pierce all the way through the meat). Cut the slab of pork belly so it will fit in your air fryer.

Step 3

Create a tin foil frame around the pork belly, leaving a ½” gap up from the edges of the pork to prevent salt from spilling over. Brush a layer of vinegar on the skin, then cover the skin completely with a layer of salt.

Step 4

Air fry at 250F for 30 minutes or until the salt has dried completely.

Step 5

Remove the salt from the pork belly and brush off any excess. Pat dry with a paper towel.

Step 6

Brush the skin with neutral oil, then air fry at 400F for 30-40 minutes until the skin is puffed and crispy. Check at the 20 minute mark and every 5 minutes to monitor the skin, checking for burning, as the time will vary with different air fryers! If spots of the skin begin to burn, place a small piece of foil over the specific area to cover it and allow the exposed areas to continue crisping up.

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