Crispy Air Fryer Pork Belly (Sìu Mì)

Make restaurant-quality crispy pork belly at home in just 25 minutes using an air fryer. Features crackling golden skin and juicy, tender seasoned meat.

Ingredients

• 3 strips pork belly
• 3 slices ginger
• 2 stalks scallions
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp BBQ seasoning powder
• 3 tbsp white vinegar
• 1 cup coarse salt
• 1 tsp special seasoning

Instructions

1. 1Blanch pork belly with aromatics

   

   Place three strips of raw pork belly into a pan filled with water, ginger, scallions, and cooking wine to eliminate gamey odors before roasting.

   Tip: Add ginger, scallions, and cooking wine to effectively remove gamey odors from the pork.
2. 2Simmer with aromatics

   

   Continue boiling the pork belly strips in the pot with ginger and scallions until the 20-minute cooking time is completed, then take them out.

   Tip: Ensure the water maintains a steady boil to thoroughly blanch the meat.
3. 3Score the pork belly

   

   Take the boiled pork belly and use a knife to make vertical cuts into the surface, being careful not to cut all the way through the bottom.

   Tip: Scoring the meat allows marinades and seasonings to penetrate deeply into the layers.
4. 4Add sauces for flavor

   

   Pour light soy sauce and oyster sauce directly onto the scored pork belly strips to build a savory base flavor.

   Tip: Evenly distribute the sauces across the cuts for balanced seasoning.
5. 5Apply BBQ seasoning and massage

   

   Apply BBQ seasoning powder to the pork belly and use a gloved hand to thoroughly massage the spices into the meat so it absorbs the flavors deeply.

   Tip: Massage firmly to ensure the seasoning reaches deep inside the scored cuts.
6. 6Wrap securely in foil

   

   Wrap the seasoned pork belly strips tightly in aluminum foil, leaving only the top skin exposed, to lock in internal moisture.

   Tip: Wrap securely so the juices do not leak out during cooking.
7. 7Apply First Vinegar Coat

   

   Wrap the seasoned pork belly securely in aluminum foil with only the top skin exposed, then brush a generous layer of white vinegar evenly across the surface to promote crispiness.

   Tip: Brushing the skin with vinegar helps achieve an extra crispy texture during roasting.
8. 8Cover with Salt Crust

   

   Spread a generous layer of coarse salt entirely over the top of the pork belly strips inside the foil containers.

   Tip: The salt layer helps retain moisture and draws out oil from the skin, ensuring perfect crispiness.
9. 9Remove salt crust

   

   Carefully crack and remove the hardened salt crust from the top of the roasted pork belly without damaging the skin underneath.

   Tip: Crack the salt layer gently so it comes off cleanly without damaging the crispy skin underneath.
10. 10Brush with Vinegar Again

    

    After removing the salt crust and foil, brush the pork belly skin with white vinegar one more time before the final roast to ensure blistering.

    Tip: This second application of vinegar ensures the skin blisters and turns golden brown.

Storage & Reheating

Burn It Off

Frequently Asked Questions