Crispy Korean-style Air Fryer Pork Belly (Samgyeopsal-gui)

Succulent pork belly slices with charred red onions, featuring perfectly rendered fat and a spicy-savory Korean glaze, all achieved effortlessly in the air fryer.

Ingredients

• 500 g pork belly, sliced
• 2 large red onions, sliced into rings
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cooking wine
• 1 tbsp BBQ seasoning powder
• 1 tbsp red chili powder
• 1 tbsp cooking oil
• 1 head fresh lettuce
• 3 cloves garlic, sliced
• 2 whole green chili peppers

Instructions

1. 1Prepare the Aromatic Base

   

   Place the sliced red onion rings into a large mixing bowl. These onions will caramelize during roasting, providing a sweet contrast to the savory pork.

   Tip: Slice the onions into uniform rings to ensure they release their juices evenly and mix well with the meat.
2. 2Layer the pork belly

   

   Place the thick slices of raw pork belly directly on top of the sliced red onions in the bowl. Layering the meat over the aromatics allows the juices and flavors to start mingling even before the liquid seasonings are added.

   Tip: Ensure the pork belly slices are of a similar thickness to help them cook evenly in the air fryer later.
3. 3Add the liquid seasonings

   

   Pour the dark soy sauce and oyster sauce over the pork belly. These ingredients provide the essential umami base and help to tenderize the meat while adding a rich, dark color to the finished dish.

   Tip: If you find oyster sauce too thick, you can give the bottle a firm shake or tap the bottom to help it flow more easily.
4. 4Season the pork belly

   

   To the bowl of sliced pork belly and red onions, add a spoonful of savory BBQ seasoning and a spoonful of bright red chili powder. These dry spices provide the foundational heat and smoky flavor profile for the marinade.

   Tip: Adjust the amount of chili powder based on your heat preference; you can also add a pinch of sugar to balance the spice.
5. 5Season and add oil

   

   Sprinkle the BBQ seasoning and chili powder over the ingredients, then drizzle a small amount of cooking oil on top. The oil acts as a binder, ensuring the dry spices coat the meat evenly and dont burn during roasting.

   Tip: Adding oil at this stage helps the meat stay moist and achieve a better crunch in the air fryer.
6. 6Mix and marinate

   

   Using your hand, mix the pork belly, onions, and seasonings thoroughly until every piece of meat is well-coated. Once mixed, let the ingredients sit and marinate for about fifteen minutes to allow the flavors to penetrate.

   Tip: Massage the seasoning into the meat pieces to ensure the flavor reaches every corner of the pork.
7. 7Arrange in the air fryer

   

   Line your air fryer basket with aluminum foil for easy cleanup. Carefully place the marinated pork belly pieces into the basket, ensuring they are not overly crowded to allow for proper air circulation.

   Tip: Using foil helps retain the juices of the pork, but make sure it doesnt block all the air vents of the basket.
8. 8Spread and oil the meat

   

   Evenly spread the pork belly and onion mixture into a single layer across the bottom of the basket. Lightly spray the surface with cooking oil to help the edges crisp up and prevent the spices from burning.

   Tip: A single layer is crucial for even cooking; if you have too much meat, it is better to cook in two batches.
9. 9Set the Roasting Parameters

   

   Close the air fryer and set the temperature to 180°C (350°F). Program the timer for 20 minutes to begin the roasting process, which will render the fat and crisp the edges.

   Tip: Air fryer temperatures can vary by brand; check the meat a few minutes early if your model runs hot.
10. 10Flip the pork belly

    

    Pull out the air fryer basket halfway through the cooking time. Use chopsticks or tongs to carefully flip each slice of pork belly to ensure they develop a uniform golden-brown crust and cook evenly on both sides.

    Tip: Flipping the meat is essential in an air fryer to prevent one side from becoming too dark while the other stays soft.
11. 11Prepare the lettuce wrap base

    

    Take a fresh, crisp green lettuce leaf and place several slices of raw garlic and a few red onion rings in the center. This combination provides a sharp, pungent crunch that perfectly balances the rich flavor of the roasted meat.

    Tip: Select firm lettuce leaves like Romaine or Butter lettuce to ensure the wrap can hold the weight of the meat and toppings without tearing.
12. 12Add the roasted pork belly

    

    Place a piece of the perfectly roasted, crispy pork belly on top of the garlic and onion. The meat should be golden brown and slightly charred on the edges, indicating a flavorful exterior and a juicy interior.

    Tip: Choose a piece of meat that has a good balance of fat and lean meat for the best texture in your wrap.
13. 13Add a spicy kick

    

    Complete your lettuce wrap by adding two small green chili peppers on top of the roasted pork belly and onions. The fresh heat of the chilies cuts through the richness of the meat for a perfectly balanced bite.

    Tip: If you prefer less heat, you can remove the seeds from the chilies or substitute them with mild pickled peppers.

Storage & Reheating

Burn It Off

Frequently Asked Questions