Belly Pork Air Fryer

Prep Time10

Cook Time1

Total Time1 10

Calories: 1777kcal

Equipment

1 Airfryer
1 Knife

Ingredients

1.5 kg 3-pound pork belly with skin on
1/2 tbsp Kosher salt
1/2 tbsp White pepper
1/2 tbsp Five spice powder
1/2 tbsp Sugar
1/2 tbsp Shaoxing wine
1 cup Kosher
1 tbsp White vinegar
1 tbsp Neutral oil

Instructions

Pork Belly in Air Fryer (Step-by-Step Guide)
With the aid of an air fryer, now making crispy pork belly is much easier than before. Let me list down the instructions that you can follow to successfully create a juicy and crispy pork belly.
Choose the Right Perfect Cut
Begin with selecting a high-quality pork belly. Opt for one as said above that offers a perfect balance of meat and fat, guaranteed excellent flavor and optimal crispiness.
Get your Pork Belly Ready
Next, after selecting the right meat, pat the pork belly dry with a kitchen towel to eliminate any excess moisture. If the pork belly isn’t pre-scored, take a sharp knife and score the skin, making shallow cuts to facilitate fat rendering and even crisping. Then generously rub salt into the scored skin to enhance the crispiness of the crackling.
Adding salt draws out moisture, assisting in achieving a super crunchy topping. Moreover, keep in mind that moisture is the nemesis of crispy skin, so ensure it is as dry as it can be.
Marinate the Meat
On the meat side, use a knife to create ½-inch deep lengthwise cuts across the pork belly. In a small bowl, mix together salt, white pepper, five-spice powder, sugar, and Shaoxing wine to form a paste. Spread the paste evenly on the meat side of the pork, ensuring it reaches into the crevices without touching the skin.
In addition, if you do not wish to marinate, you can try this recipe without marinating it, it still delivers excellent flavor. Trim the pork belly to fit your air fryer.
Prepare Thin Foil Border
To prevent salt spillage, craft a tin foil border around the pork belly, leaving a ½ gap from the edges. Apply a coat of vinegar on the skin part of the meat, followed by a complete layer of salt coverage.
Prepare to Air Fry your Pork Belly
Preheat your air fryer for three minutes before cooking the pork belly. Next, put the pork belly in the basket and air fry it at 250°F for thirty minutes or until the salt has dried completely.
Afterward, remove the salt from the pork belly SKIN and brush off any excess. Then, pat dry with a paper towel.
Cook the Pork Belly
Next, brush the skin with a neutral oil, then air fry at 400°F for 30-40 minutes until the skin is puffed and crispy. Check at the 20-minute mark and every five minutes thereafter to monitor the skin for any signs of burning, as cooking time may vary with different air fryers. If certain areas of the skin start to burn, cover them with a small piece of foil while allowing the remaining areas to continue crisping.
Enjoy this dish with steamed rice and green vegetables like pak choi, accompanied by a dipping sauce such as Chinese chili sauce. It is versatile and pairs well with various dishes, including serving it on soup noodles or alongside egg-fried rice.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. If the crackling softens, you can refresh it by reheating it in an air fryer at 180°F/350°F for up to five minutes or until warmed through.