Air Fryer Crispy Pork Belly

Make restaurant-quality crispy pork belly easily at home using an air fryer. Fragrant, crackling, and juicy, this foolproof recipe delivers ultimate crunch.

Ingredients

• 500 g pork belly
• 3 slices ginger
• 2 stalks green onions
• 2 pieces star anise
• 1 piece cinnamon bark
• 1 tsp peppercorns
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp barbecue seasoning
• 2 tbsp white vinegar
• 1 cup coarse salt

Instructions

1. 1Blanch the Pork Belly

   

   Place the pork belly pieces into a pot of cold water along with ginger, green onions, star anise, cinnamon bark, and peppercorns, adding a splash of cooking wine. Bring the water to a boil to effectively remove any gaminess and impurities from the meat.

   Tip: Starting with cold water helps draw out impurities evenly as the temperature rises.
2. 2Slice the Boiled Pork

   

   Remove the boiled pork belly from the pot and slice it into sections, ensuring you do not cut all the way through the skin.

   Tip: Keep the skin layer fully connected so the slices hold together during seasoning and roasting.
3. 3Apply Marinade Ingredients

   

   Pour light soy sauce, oyster sauce, and barbecue seasoning evenly over the sliced pork belly to infuse rich savory flavors.

   Tip: Ensure the sauces reach deep between the sliced sections for uniform flavor.
4. 4Massage the Marinade

   

   Using a gloved hand, thoroughly massage the marinade into every part of the meat and let it marinate for 10 minutes.

   Tip: A good massage helps the meat absorb the spices and sauces more quickly.
5. 5Secure and Wrap in Foil

   

   Fix the pork belly sections with toothpicks to maintain their shape, then wrap the sides securely in foil leaving the skin exposed.

   Tip: Wrapping the sides in foil keeps the meat juicy while letting the skin dry out for crisping.
6. 6Dry and Prick Pork Skin

   

   Blot the surface of the boiled pork skin completely dry using a paper towel, then use a cluster of toothpicks or a meat pricker to pierce small holes all over the skin. This step is essential to help release moisture and create a crispy texture during air frying.

   Tip: Make sure the skin is as dry as possible and prick evenly for a uniform crunch.
7. 7Spread coarse salt on the pork skin

   

   Wrap the sides of the seasoned pork belly securely in aluminum foil while leaving the skin exposed, then spread a thick, even layer of coarse salt directly over the pork skin to help draw out moisture and create a crispy texture during roasting.

   Tip: Make sure the salt layer covers the entire skin surface evenly to ensure uniform crispiness.
8. 8Remove the baked salt layer

   

   After the initial roasting in the air fryer, carefully take out the pork belly and knock off or scrape away the hardened, baked layer of coarse salt from the top of the skin.

   Tip: Be gentle when removing the salt so you dont damage the forming crispy skin layer underneath.
9. 9Brush vinegar and final roast

   

   After clearing away the baked salt layer, brush a generous layer of white vinegar over the pork skin using a brush. Place it back into the air fryer to roast again for another 10 minutes at 180 degrees to achieve an extra crispy finish.

   Tip: Brushing vinegar on the skin helps achieve an extra crispy, bubble-puffed finish.

Storage & Reheating

Burn It Off

Frequently Asked Questions