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Using a scoring tool or sharp knife, punch holes all over the pork belly skin. Then, make shallow cuts on the meat side of the pork belly.

In a small bowl, combine the pork seasoning powder (or chicken bouillon), 1/2 teaspoon salt, five spice powder, onion powder, garlic powder, and char siu BBQ meat powder. Mix well.

Rub the prepared seasoning mixture thoroughly into the meat side of the pork belly only, ensuring it gets into the shallow cuts.

Brush white vinegar generously over the entire surface of the pork belly skin.

Cover the vinegar-brushed skin generously with a thick layer of salt.

Place the pork belly in the air fryer basket and air fry for 7 minutes at 185°C (365°F) to begin drying out the skin.

Carefully remove the pork belly from the air fryer and scrape off the salt layer from the skin.

Return the pork belly to the air fryer and air fry for another 2–3 minutes at 185°C (365°F) if needed, ensuring the skin is completely dry. It should appear dry and brownish.

For the final cook, increase the air fryer temperature to 200°C (390°F) and air fry for 30 minutes, or until the skin is puffed, crackly, and golden brown.

Remove the crispy roast pork from the air fryer, let it rest for a few minutes, then slice and serve immediately.


Using a scoring tool or sharp knife, punch holes all over the pork belly skin. Then, make shallow cuts on the meat side of the pork belly.

In a small bowl, combine the pork seasoning powder (or chicken bouillon), 1/2 teaspoon salt, five spice powder, onion powder, garlic powder, and char siu BBQ meat powder. Mix well.

Rub the prepared seasoning mixture thoroughly into the meat side of the pork belly only, ensuring it gets into the shallow cuts.

Brush white vinegar generously over the entire surface of the pork belly skin.

Cover the vinegar-brushed skin generously with a thick layer of salt.

Place the pork belly in the air fryer basket and air fry for 7 minutes at 185°C (365°F) to begin drying out the skin.

Carefully remove the pork belly from the air fryer and scrape off the salt layer from the skin.

Return the pork belly to the air fryer and air fry for another 2–3 minutes at 185°C (365°F) if needed, ensuring the skin is completely dry. It should appear dry and brownish.

For the final cook, increase the air fryer temperature to 200°C (390°F) and air fry for 30 minutes, or until the skin is puffed, crackly, and golden brown.

Remove the crispy roast pork from the air fryer, let it rest for a few minutes, then slice and serve immediately.
