Crispy Pork Belly
Crispy Pork Belly
Ingredients
For the Pork Belly
- 1 pound pork belly
- 1/2 cup salt
- 2 tablespoons vinegar, as needed, for brushing
For the Seasoning
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons salt
- 1 tablespoon granulated sugar
- 1 teaspoon five-spice powder
- 1 teaspoon white pepper
Instructions
- 1
Thoroughly pat the pork belly dry with paper towels, ensuring all surfaces, especially the skin, are as dry as possible.
⏱️ 2 min
- 2
Using a meat tenderizer or a fork, poke many small holes all over the skin side of the pork belly. This helps render the fat and create a crispy skin.
⏱️ 3 min
- 3
In a small bowl, combine the hoisin sauce, Shaoxing wine, 2 teaspoons of salt, granulated sugar, five-spice powder, and white pepper. Mix well to form a paste.
⏱️ 2 min
- 4
Flip the pork belly to the meat side. Using a sharp knife, score the meat by making cuts about 1 inch apart in a criss-cross pattern. Be careful not to cut through the skin.
⏱️ 3 min
- 5
Rub the prepared seasoning mixture thoroughly and evenly onto the scored meat side of the pork belly, ensuring it gets into all the cuts.
⏱️ 3 min
- 6
Place the pork belly onto a sheet of heavy-duty aluminum foil with the meat side down. Wrap the foil tightly around the sides and bottom of the pork belly, creating a snug 'boat' that leaves only the skin side exposed.
⏱️ 2 min
- 7
Brush the exposed skin with a thin, even layer of vinegar.
⏱️ 1 min
- 8
Cover the entire skin surface with a thick, even layer of the 1/2 cup of salt. This salt crust will help draw out moisture and protect the skin during the initial cooking phase.
⏱️ 2 min
- 9
Carefully transfer the foil-wrapped pork belly to an air fryer basket. Air fry at 250°F for 30 minutes.
⏱️ 30 min•🌡️ 250
- 10
After 30 minutes, carefully remove the pork belly from the air fryer. Scrape off and discard the hardened salt crust from the skin. Increase the air fryer temperature to 400°F.
⏱️ 2 min
- 11
Return the pork belly to the air fryer (without the salt crust) and air fry at 400°F for an additional 15 minutes, or until the skin is golden brown, puffed, and very crispy. Keep a close eye on it to prevent burning.
⏱️ 15 min•🌡️ 400
- 12
Remove the crispy pork belly from the air fryer and let it rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute.
⏱️ 10 min
- 13
Slice the pork belly into desired pieces and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork Belly
For the Pork Belly
- 1 pound pork belly
- 1/2 cup salt
- 2 tablespoons vinegar, as needed, for brushing
For the Seasoning
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons salt
- 1 tablespoon granulated sugar
- 1 teaspoon five-spice powder
- 1 teaspoon white pepper
Instructions
- 1
Thoroughly pat the pork belly dry with paper towels, ensuring all surfaces, especially the skin, are as dry as possible.
⏱️ 2 min - 2
Using a meat tenderizer or a fork, poke many small holes all over the skin side of the pork belly. This helps render the fat and create a crispy skin.
⏱️ 3 min - 3
In a small bowl, combine the hoisin sauce, Shaoxing wine, 2 teaspoons of salt, granulated sugar, five-spice powder, and white pepper. Mix well to form a paste.
⏱️ 2 min - 4
Flip the pork belly to the meat side. Using a sharp knife, score the meat by making cuts about 1 inch apart in a criss-cross pattern. Be careful not to cut through the skin.
⏱️ 3 min - 5
Rub the prepared seasoning mixture thoroughly and evenly onto the scored meat side of the pork belly, ensuring it gets into all the cuts.
⏱️ 3 min - 6
Place the pork belly onto a sheet of heavy-duty aluminum foil with the meat side down. Wrap the foil tightly around the sides and bottom of the pork belly, creating a snug 'boat' that leaves only the skin side exposed.
⏱️ 2 min - 7
Brush the exposed skin with a thin, even layer of vinegar.
⏱️ 1 min - 8
Cover the entire skin surface with a thick, even layer of the 1/2 cup of salt. This salt crust will help draw out moisture and protect the skin during the initial cooking phase.
⏱️ 2 min - 9
Carefully transfer the foil-wrapped pork belly to an air fryer basket. Air fry at 250°F for 30 minutes.
⏱️ 30 min•🌡️ 250 - 10
After 30 minutes, carefully remove the pork belly from the air fryer. Scrape off and discard the hardened salt crust from the skin. Increase the air fryer temperature to 400°F.
⏱️ 2 min - 11
Return the pork belly to the air fryer (without the salt crust) and air fry at 400°F for an additional 15 minutes, or until the skin is golden brown, puffed, and very crispy. Keep a close eye on it to prevent burning.
⏱️ 15 min•🌡️ 400 - 12
Remove the crispy pork belly from the air fryer and let it rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute.
⏱️ 10 min - 13
Slice the pork belly into desired pieces and serve immediately.
⏱️ 3 min