Air Fryer Cantonese Crispy Pork Belly (Siu Yuk)
Air Fryer Cantonese Crispy Pork Belly (Siu Yuk)
Ingredients
- 1 1/2 pounds pork belly, with skin on
- 2 tablespoons salt
- 2 tablespoons white vinegar
- 2 tablespoons special marinade, (e.g., hoisin sauce, five-spice powder, soy sauce mixture)
Optional Dipping Sauce
- 1/4 cup spicy Thai dipping sauce
Instructions
- 1
Parboil the pork belly: Place the pork belly skin side down in a pan of water. Bring to a boil and simmer for 5-7 minutes, or until the skin appears softened and changes color. This helps to soften the skin for easier poking.
⏱️ 10 min
- 2
Poke the skin: Carefully remove the parboiled pork belly from the water and place it on a plate. Using a fork, poke as many holes as possible into the skin, being careful not to poke through to the meat. The softer skin from parboiling makes this step easier.
⏱️ 5 min
- 3
Salt the skin: Generously sprinkle salt over the poked skin and rub it in thoroughly. Let the pork belly sit for 30 minutes to draw out excess moisture from the skin.
⏱️ 30 min
- 4
Dry the skin: After 30 minutes, wipe off the salt and any excess moisture from the skin using a paper towel. A very dry skin is crucial for achieving a bubbly, crispy texture.
⏱️ 2 min
- 5
Score and marinate the meat: Score the meat side of the pork belly with a knife, making shallow cuts about 1/2 inch deep. Rub the special marinade evenly over the meat side, avoiding the skin.
⏱️ 5 min
- 6
Prepare for refrigeration: Wrap the meat side of the pork belly with aluminum foil, ensuring the skin remains completely exposed.
⏱️ 3 min
- 7
Brush with vinegar: Thoroughly brush the exposed skin with white vinegar.
⏱️ 1 min
- 8
Refrigerate overnight: Place the foil-wrapped pork belly in the refrigerator, uncovered, and let it air dry overnight (at least 8 hours). This step is vital for achieving maximum crispiness.
⏱️ 480 min
- 9
Initial air frying: Preheat your air fryer to 300°F (150°C). Place the foil-wrapped pork belly in the air fryer basket. Air fry for 20 minutes at this lower temperature.
⏱️ 20 min•🌡️ 300
- 10
Second air frying: Increase the air fryer temperature to 400°F (200°C). Continue to air fry for another 40 minutes, or until the skin is deeply golden brown, bubbly, and crispy.
⏱️ 40 min•🌡️ 400
- 11
Rest the pork belly: Once cooked, carefully remove the crispy pork belly from the air fryer. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and moist.
⏱️ 10 min
- 12
Slice and serve: Slice the crispy pork belly into desired pieces. Serve immediately, optionally with spicy Thai dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Air Fryer Cantonese Crispy Pork Belly (Siu Yuk)
- 1 1/2 pounds pork belly, with skin on
- 2 tablespoons salt
- 2 tablespoons white vinegar
- 2 tablespoons special marinade, (e.g., hoisin sauce, five-spice powder, soy sauce mixture)
Optional Dipping Sauce
- 1/4 cup spicy Thai dipping sauce
Instructions
- 1
Parboil the pork belly: Place the pork belly skin side down in a pan of water. Bring to a boil and simmer for 5-7 minutes, or until the skin appears softened and changes color. This helps to soften the skin for easier poking.
⏱️ 10 min - 2
Poke the skin: Carefully remove the parboiled pork belly from the water and place it on a plate. Using a fork, poke as many holes as possible into the skin, being careful not to poke through to the meat. The softer skin from parboiling makes this step easier.
⏱️ 5 min - 3
Salt the skin: Generously sprinkle salt over the poked skin and rub it in thoroughly. Let the pork belly sit for 30 minutes to draw out excess moisture from the skin.
⏱️ 30 min - 4
Dry the skin: After 30 minutes, wipe off the salt and any excess moisture from the skin using a paper towel. A very dry skin is crucial for achieving a bubbly, crispy texture.
⏱️ 2 min - 5
Score and marinate the meat: Score the meat side of the pork belly with a knife, making shallow cuts about 1/2 inch deep. Rub the special marinade evenly over the meat side, avoiding the skin.
⏱️ 5 min - 6
Prepare for refrigeration: Wrap the meat side of the pork belly with aluminum foil, ensuring the skin remains completely exposed.
⏱️ 3 min - 7
Brush with vinegar: Thoroughly brush the exposed skin with white vinegar.
⏱️ 1 min - 8
Refrigerate overnight: Place the foil-wrapped pork belly in the refrigerator, uncovered, and let it air dry overnight (at least 8 hours). This step is vital for achieving maximum crispiness.
⏱️ 480 min - 9
Initial air frying: Preheat your air fryer to 300°F (150°C). Place the foil-wrapped pork belly in the air fryer basket. Air fry for 20 minutes at this lower temperature.
⏱️ 20 min•🌡️ 300 - 10
Second air frying: Increase the air fryer temperature to 400°F (200°C). Continue to air fry for another 40 minutes, or until the skin is deeply golden brown, bubbly, and crispy.
⏱️ 40 min•🌡️ 400 - 11
Rest the pork belly: Once cooked, carefully remove the crispy pork belly from the air fryer. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and moist.
⏱️ 10 min - 12
Slice and serve: Slice the crispy pork belly into desired pieces. Serve immediately, optionally with spicy Thai dipping sauce.
⏱️ 5 min