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Air Fryer Crispy Roasted Pork Belly

Name: Air Fryer Crispy Roasted Pork Belly
Prep time: 3 h 15 min
Cook time: 1 h 15 min
Total time: 4 h 30 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: pork belly; Chinese rice wine; white vinegar; Salt; Cooking oil; five-spice powder; white pepper powder; sugar

groups4 servingsspeedEasycountertopsPrep: 195 minsskilletCook: 75 minsscheduleTotal: 270 minsoutdoor_grillAir-fried

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

schedulePrepare in advance

circlePork belly needs to be refrigerated uncovered for at least 3 hours in advance3h

Preparation

00:01:12

warningStay safe

Wash hands and utensils thoroughly after handling raw pork to prevent cross-contamination.

Drizzle 1 tbsp Chinese rice wine over 1 kg pork belly and massage thoroughly to remove odor. Pat completely dry with kitchen paper towels. Turn to the meat side and score deep slits into the meat, being careful not to cut through the fat or skin layers.

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Watch out

Only cut into the lean meat layer

if you puncture the skin, juices will leak out during roasting and ruin the crackling effect

Ingredients:pork belly (1 kg)Chinese rice wine (1 tbsp)

Tools:chef's knifecutting board

Preparation

00:02:01

Combine 2 tsp five-spice powder, 1 tsp white pepper powder, 1 tsp salt, and 1 tsp sugar in a small bowl and mix well. Rub the spice blend evenly all over the lean meat and inside the slits, strictly avoiding the skin.

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Watch out

If spices touch the skin, they will burn and turn black during high-heat roasting

apply with extreme care

Ingredients:five-spice powder (2 tsp)white pepper powder (1 tsp)Salt (1 tsp)sugar (1 tsp)

Tools:bowl

Waiting Time

00:02:19

Prepare a piece of foil larger than the pork belly and place the pork meat-side down. Fold the sides of the foil up to form a open-top box wrapping the sides and bottom to trap juices, leaving the skin fully exposed. Brush 1 tbsp white vinegar on the skin, then sprinkle and rub 0.5 tsp salt. Refrigerate uncovered for at least 3 hours (preferably overnight) until the skin dries out.

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Watch out

The foil wrap should hug the meat tight to keep juices in, but must not cover the skin surface on top.

Ingredients:pork bellywhite vinegar (1 tbsp)Salt (0.5 tsp)

Tools:aluminum foilpastry brush

Active Cooking

00:03:01

Take the marinated pork belly out of the fridge and brush another 1 tbsp white vinegar on the skin. Place the foil-wrapped pork directly into the air fryer basket. Set to 90°C and air fry for 45 minutes until the pork skin is completely dehydrated and turns hard to the touch.

local_fire_department90°C, 45 minutes

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Watch out

Low-temperature drying is key for crispiness

the skin must be completely dry and hard, otherwise it won't blister later

Ingredients:white vinegar (1 tbsp)

Tools:air fryer

Active Cooking

00:03:32

warningStay safe

The air fryer and foil tray are extremely hot; use tongs or oven mitts when removing the pork belly.

Brush 1 tbsp cooking oil evenly over the dried pork skin. Close the air fryer basket, raise temperature to 200°C, and air fry for 30 minutes until the skin fully blisters into a golden, bubbly crackling.

local_fire_department200°C, 30 minutes

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Watch out

A thin coating of oil on the dried skin is essential to transfer heat evenly for maximum skin blistering.

Ingredients:Cooking oil (1 tbsp)

Tools:pastry brush

Active Cooking

00:03:50

warningStay safe

Hold the knife handle firmly and anchor the pork carefully when slicing through hard crackling skin to prevent slippage.

Use forks or tongs to lift the roasted pork belly onto a cutting board. Place skin-side up, slice down firmly with a sharp knife through the crisp crackling, and chop into bite-sized pieces to serve.

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Watch out

Place skin-side up and chop down firmly in one swift motion so the crackling skin doesn't shatter uncontrollably.

Tools:chef's knifecutting board