Crispy Air Fryer Pork Belly

Restaurant-style crispy Chinese pork belly made simple in the air fryer, featuring crackling bubbly skin, juicy tender layers, and a soul-warming chili seasoning dip.

Ingredients

• 1 kg pork belly
• 3 stalks scallions
• 4 slices ginger
• 2 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp barbecue seasoning
• 2 tbsp white vinegar
• 500 g coarse cooking salt
• 1 tsp seasoning powder
• to taste chili seasoning powder

Instructions

1. 1Boil the pork belly

   

   Place premium pork belly strips into a pot with clear water, scallions, ginger, and cooking wine, then boil for 20 minutes before taking them out.

   Tip: Choose pork belly with well-distributed fat and lean meat for the best texture.
2. 2Remove the boiled pork

   

   Lift the boiled pork belly strips out of the pot using kitchen tongs after simmering for 20 minutes with water, scallion, ginger, and cooking wine.

   Tip: Make sure to remove the meat once the boiling time is complete to prepare it for scoring and seasoning.
3. 3Score the pork skin

   

   Place the boiled pork belly piece on a wooden cutting board and use a knife to score the skin carefully without cutting all the way through.

   Tip: Score evenly to help the marinades and seasonings penetrate deeply into the meat.
4. 4Add sauces to the pork

   

   Pour light soy sauce, oyster sauce, and barbecue seasoning over the scored pork belly pieces arranged in a baking tray.

   Tip: Pour the sauces evenly over each piece to ensure rich color and flavor during baking.
5. 5Season and massage the meat

   

   Add seasoning powder and massage the sauces and spices thoroughly into all parts of the scored pork belly.

   Tip: Massage vigorously with gloved hands to make sure every section absorbs the marinade.
6. 6Apply remaining sauce

   

   Use a brush to evenly coat the marinated pork belly pieces with the remaining sauce mixture before prepping for the foil wrap and salt crust.

   Tip: Ensure all surfaces are coated evenly for a consistent flavor profile.
7. 7Brush white vinegar on pork skin

   

   Brush white vinegar evenly over the exposed surface of the tin foil-wrapped pork belly skin.

   Tip: Vinegar helps crisp up the skin during baking.
8. 8Salt crust and first bake

   

   Wrap the marinated pork belly tightly in tin foil, brush the exposed skin with white vinegar, cover it completely with coarse cooking salt, and place it in the air fryer at 180 degrees for 25 minutes.

   Tip: Ensure the salt layer is applied evenly to help create a crispy crackling skin.
9. 9Bake in the air fryer

   

   Place the salt-crusted pork belly into the air fryer and bake at 180 degrees for 25 minutes.

   Tip: Ensure the temperature is stable for even crisping.
10. 10Crack the salt crust

    

    Use a spoon to smash and crack open the baked salt layer covering the pork belly.

    Tip: Tap firmly to break the hardened salt crust away easily.
11. 11Brush vinegar for second bake

    

    Remove the tin foil and brush white vinegar once more directly onto the exposed pork skin.

    Tip: This second application of vinegar ensures maximum crunchiness.

Storage & Reheating

Burn It Off

Frequently Asked Questions