Crispy Cantonese Roast Pork Belly (Air Fryer)
Crispy Cantonese Roast Pork Belly (Air Fryer)
Ingredients
For the Pork Belly
- 1 1/2 pounds pork belly, skin on
For the Marinade
- 2 tablespoons hoisin sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
For the Salt Crust
- 1/2 cup kosher salt
- 1 egg white
For Finishing
- 1 tablespoon neutral oil, such as vegetable or canola
Instructions
- 1
Place the pork belly skin-side up on a cutting board. Use a meat tenderizer tool with needles to poke numerous holes all over the skin of the pork belly. This helps create a crispy skin.
⏱️ 5 min
- 2
Flip the pork belly over to the meat side. Use a sharp knife to score the meat in a grid pattern, being careful not to cut through the skin.
⏱️ 3 min
- 3
In a small bowl, combine the hoisin sauce, Shaoxing wine, five-spice powder, white pepper, and granulated sugar. Mix well to create the marinade.
⏱️ 2 min
- 4
Brush the meat side of the pork belly generously with the prepared marinade. Massage the marinade into the scored meat.
⏱️ 3 min
- 5
If time allows, you can let the seasoned meat marinate uncovered in the fridge overnight for deeper flavor. Otherwise, proceed to the next step.
- 6
Place the pork belly (meat-side down, skin-side up) on a sheet of aluminum foil. Fold and crimp the edges of the foil around the sides of the pork belly to create a 'cozy foil basket,' leaving the skin completely exposed. Ensure the foil is snug to prevent the salt crust from falling off.
⏱️ 3 min
- 7
In a small bowl, mix the kosher salt with the egg white to form a thick paste. Spread this paste evenly over the entire exposed skin of the pork belly. This paste helps to draw out excess moisture and create a super crispy skin.
⏱️ 2 min
- 8
Carefully place the pork belly (still in its foil basket with the salt paste on top) into the air fryer basket. You may need to trim a small piece of the pork belly to ensure it fits without touching the sides.
⏱️ 1 min
- 9
Air fry at 200°F for 30 minutes. This low temperature helps to render the fat slowly and dry out the skin.
⏱️ 30 min•🌡️ 200
- 10
Carefully remove the pork belly from the air fryer. Gently scrape off and discard the hardened salt crust from the skin. Be careful not to damage the skin.
⏱️ 3 min
- 11
Brush a bit of neutral oil evenly over the exposed skin of the pork belly. This will help achieve maximum crispiness.
⏱️ 1 min
- 12
Return the pork belly to the air fryer. Air fry at 400°F for another 30 minutes, or until the skin is deeply golden brown and very crispy. Keep an eye on it to prevent burning.
⏱️ 30 min•🌡️ 400
- 13
Once air-fried to perfection, remove the crispy Cantonese Roast Pork Belly from the air fryer. Let it rest briefly for 5-10 minutes before slicing.
⏱️ 5 min
- 14
Chop the pork belly into desired bite-sized pieces and serve immediately. Enjoy your homemade crispy Cantonese Roast Pork Belly!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cantonese Roast Pork Belly (Air Fryer)
For the Pork Belly
- 1 1/2 pounds pork belly, skin on
For the Marinade
- 2 tablespoons hoisin sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
For the Salt Crust
- 1/2 cup kosher salt
- 1 egg white
For Finishing
- 1 tablespoon neutral oil, such as vegetable or canola
Instructions
- 1
Place the pork belly skin-side up on a cutting board. Use a meat tenderizer tool with needles to poke numerous holes all over the skin of the pork belly. This helps create a crispy skin.
⏱️ 5 min - 2
Flip the pork belly over to the meat side. Use a sharp knife to score the meat in a grid pattern, being careful not to cut through the skin.
⏱️ 3 min - 3
In a small bowl, combine the hoisin sauce, Shaoxing wine, five-spice powder, white pepper, and granulated sugar. Mix well to create the marinade.
⏱️ 2 min - 4
Brush the meat side of the pork belly generously with the prepared marinade. Massage the marinade into the scored meat.
⏱️ 3 min - 5
If time allows, you can let the seasoned meat marinate uncovered in the fridge overnight for deeper flavor. Otherwise, proceed to the next step.
- 6
Place the pork belly (meat-side down, skin-side up) on a sheet of aluminum foil. Fold and crimp the edges of the foil around the sides of the pork belly to create a 'cozy foil basket,' leaving the skin completely exposed. Ensure the foil is snug to prevent the salt crust from falling off.
⏱️ 3 min - 7
In a small bowl, mix the kosher salt with the egg white to form a thick paste. Spread this paste evenly over the entire exposed skin of the pork belly. This paste helps to draw out excess moisture and create a super crispy skin.
⏱️ 2 min - 8
Carefully place the pork belly (still in its foil basket with the salt paste on top) into the air fryer basket. You may need to trim a small piece of the pork belly to ensure it fits without touching the sides.
⏱️ 1 min - 9
Air fry at 200°F for 30 minutes. This low temperature helps to render the fat slowly and dry out the skin.
⏱️ 30 min•🌡️ 200 - 10
Carefully remove the pork belly from the air fryer. Gently scrape off and discard the hardened salt crust from the skin. Be careful not to damage the skin.
⏱️ 3 min - 11
Brush a bit of neutral oil evenly over the exposed skin of the pork belly. This will help achieve maximum crispiness.
⏱️ 1 min - 12
Return the pork belly to the air fryer. Air fry at 400°F for another 30 minutes, or until the skin is deeply golden brown and very crispy. Keep an eye on it to prevent burning.
⏱️ 30 min•🌡️ 400 - 13
Once air-fried to perfection, remove the crispy Cantonese Roast Pork Belly from the air fryer. Let it rest briefly for 5-10 minutes before slicing.
⏱️ 5 min - 14
Chop the pork belly into desired bite-sized pieces and serve immediately. Enjoy your homemade crispy Cantonese Roast Pork Belly!
⏱️ 2 min