Name: Crispy Air Fryer Pork Belly Recipe for Juicy Perfection
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 kg pork belly; 2 tsp YumYum (or MSG); 2 tsp Chinese 5 spice; 1 tbsp Chinese cooking wine; 1/2 cup salt; 2 tsp white vinegar

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The EASIEST air-fryer crispy pork belly that comes together in an hour, you won’t find a juicier or crunchier pork belly than this

Table of Contents

What is air-fryer crispy pork belly?

Air fryer crispy pork belly is a dish where pork belly is cooked in an air fryer to achieve a crispy and golden-brown skin while maintaining a juicy and tender interior. The air fryer uses hot air circulation to cook the pork belly, similar to convection cooking, but with much less oil compared to traditional frying methods.

To make air fryer crispy pork belly, the pork belly is typically seasoned with a mixture of spices and herbs, such as salt, pepper, garlic powder, and Chinese five-spice powder. The pork belly is then scored or poked on the skin side to allow for better rendering of fat and to ensure even cooking. This results in super crispy skin.

Ingredients

Pork Belly: This is the main ingredient and provides the base for the dish. Pork belly is prized for its combination of meat and fat layers, which render during cooking to create a juicy and flavorful result.
Yumyum (or MSG): Yumyum is a seasoning mix often used in Asian cuisine to enhance the savory flavor of dishes. Alternatively, MSG can be used as a flavor enhancer. Both Yumyum and MSG add depth of flavor to the pork belly.
Chinese 5 Spice: Chinese 5 spice is a blend of five spices commonly used in Chinese cuisine, including star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. It adds a complex and aromatic flavor to the pork belly, complementing the richness of the meat.
Chinese Cooking Wine: Chinese cooking wine, also known as Shaoxing wine, adds depth of flavor to the pork belly and helps to tenderize the meat. It also imparts a subtle sweetness to the dish.
Salt: Salt is used in the preparation of the salt crust for the pork belly. It draws out moisture from the skin and helps to create a crispy exterior during cooking.
White Vinegar: White vinegar is utilized to help prepare the pork belly for crisping by effectively drying out the skin. It aids in removing excess moisture from the surface of the pork belly, which is crucial for achieving a crisp and crunchy texture during cooking. Additionally, white vinegar contributes to cleaning the pork belly, ensuring a pristine surface for seasoning and cooking.

Tips for crispy pork belly

Dry the Skin Thoroughly

Before seasoning the pork belly, ensure that the skin is completely dry. Use paper towels to pat the skin dry or let it air dry in the refrigerator uncovered for a few hours. Moisture on the skin can prevent it from crisping up properly.

Poke Holes in the Skin

Use a fork or skewer to poke holes in the pork belly skin side. This allows the fat to render out during cooking and helps the skin to crisp up evenly.

Preheat the Air Fryer

Preheat the air fryer before cooking the pork belly. This ensures that it reaches the desired temperature quickly and helps to create a crispy exterior on the pork belly.

Use a Salt Crust

A salt crust to helps draw out moisture from the skin and creates an extra crispy crust. Cover the skin of the pork belly with a layer of coarse salt before air frying.

Cook at High Temperature

Cook the pork belly at a high temperature (around 400°F or 200°C) to ensure that the skin crisps up properly. Cooking at lower temperatures may result in soggy skin.

Rotate

If necessary, rotate the pork belly halfway through the cooking process to ensure even crisping on all sides.

Serve Immediately

Crispy pork belly is best enjoyed fresh out of the air fryer while it’s still hot and crispy. Serve it as a main dish with your favorite sides or use it as a delicious topping for salads, noodles, or rice bowls.

How to make air fryer pork belly

Score the pork belly skin with a sharp knife in a crisscross pattern.

Scatter Yumyum (or MSG), Chinese 5 spice, and Chinese cooking wine over the meat side.
Poke small holes in the skin to release excess fat.

Wrap the bottom of the pork belly in aluminum foil, leaving the skin exposed.
Pour vinegar over the skin and rub it in.

Preheat air fryer to 180°C (356°F).
Place pork belly in the air fryer basket and cook for 30 minutes to render fat.
Brush skin with oil.
Return pork belly to air fryer, skin side up, and increase temperature to 200°C (392°F).
Air fry for another 30 minutes until skin is golden brown and crispy.

Let pork belly rest for 10 minutes before slicing.
Slice and serve hot with desired accompaniments.

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