Air Fryer Cantonese Crispy Pork Belly (Siu Yuk 燒肉)
Air Fryer Cantonese Crispy Pork Belly (Siu Yuk 燒肉)
Ingredients
For the Pork Belly
- 2 pounds pork belly, skin on, about 1 1/2 to 2 inches thick
For the Marinade
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon Shaoxing wine
For the Skin Treatment
- 2 tablespoons white vinegar
- 2 tablespoons coarse sea salt
Instructions
- 1
Prepare the pork belly: Rinse the pork belly under cold water and pat it thoroughly dry with paper towels. Score the meat side (not the skin) with parallel cuts about 1/2 inch deep, ensuring not to cut through the skin. This helps the marinade penetrate.
⏱️ 5 min
- 2
Boil the pork belly: Place the pork belly skin-side down in a pot of boiling water. Boil for 10-15 minutes. This helps to tenderize the meat and open up the pores of the skin for better crisping. Remove and pat dry again, very thoroughly.
⏱️ 15 min•🌡️ 212
- 3
Prick the skin: Using a meat tenderizer with sharp prongs or a sharp skewer, prick the entire surface of the pork skin repeatedly. The more holes, the crispier the skin will be. Aim for an even distribution of holes.
⏱️ 5 min
- 4
Apply the marinade: In a small bowl, combine the five-spice powder, white pepper, salt, sugar, and Shaoxing wine. Flip the pork belly so the meat side is facing up. Rub the marinade generously over the meat sides and the scored cuts, avoiding the skin.
⏱️ 5 min
- 5
Apply vinegar to skin: Flip the pork belly skin-side up. Brush the white vinegar evenly over the entire surface of the skin. This helps to dry out the skin and promote crispiness.
⏱️ 2 min
- 6
Refrigerate to dry: Place the pork belly on a rack set over a baking sheet, skin-side up. Refrigerate uncovered for at least 24 hours, or up to 48 hours. This crucial step allows the skin to thoroughly dry out, which is key for achieving that light, airy, crispy texture.
⏱️ 1440 min
- 7
Preheat air fryer and prepare for first cook: Remove the pork belly from the refrigerator. Pat the skin dry one last time if there's any moisture. Preheat your air fryer to 375°F. Wrap the sides and bottom of the pork belly with aluminum foil, leaving only the skin exposed. This protects the meat from drying out while allowing the skin to crisp.
⏱️ 5 min•🌡️ 375
- 8
First air fry: Place the foil-wrapped pork belly in the air fryer basket, skin-side up. Air fry at 375°F for 40 minutes. The skin should start to bubble and crisp up.
⏱️ 40 min•🌡️ 375
- 9
Apply coarse salt: Carefully remove the pork belly from the air fryer. If there are any areas of the skin that haven't bubbled or are still soft, prick them again. Sprinkle the coarse sea salt generously and evenly over the entire skin surface. This draws out more moisture and helps create a perfect crackling.
⏱️ 3 min
- 10
Second air fry: Return the pork belly to the air fryer. Increase the temperature to 400°F and air fry for another 15-20 minutes, or until the skin is deeply golden brown, puffed up, and incredibly crispy. Keep a close eye on it to prevent burning.
⏱️ 20 min•🌡️ 400
- 11
Rest and serve: Carefully remove the pork belly from the air fryer and let it rest on a cutting board for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring tender meat. Slice into bite-sized pieces and serve immediately.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Air Fryer Cantonese Crispy Pork Belly (Siu Yuk 燒肉)
For the Pork Belly
- 2 pounds pork belly, skin on, about 1 1/2 to 2 inches thick
For the Marinade
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon Shaoxing wine
For the Skin Treatment
- 2 tablespoons white vinegar
- 2 tablespoons coarse sea salt
Instructions
- 1
Prepare the pork belly: Rinse the pork belly under cold water and pat it thoroughly dry with paper towels. Score the meat side (not the skin) with parallel cuts about 1/2 inch deep, ensuring not to cut through the skin. This helps the marinade penetrate.
⏱️ 5 min - 2
Boil the pork belly: Place the pork belly skin-side down in a pot of boiling water. Boil for 10-15 minutes. This helps to tenderize the meat and open up the pores of the skin for better crisping. Remove and pat dry again, very thoroughly.
⏱️ 15 min•🌡️ 212 - 3
Prick the skin: Using a meat tenderizer with sharp prongs or a sharp skewer, prick the entire surface of the pork skin repeatedly. The more holes, the crispier the skin will be. Aim for an even distribution of holes.
⏱️ 5 min - 4
Apply the marinade: In a small bowl, combine the five-spice powder, white pepper, salt, sugar, and Shaoxing wine. Flip the pork belly so the meat side is facing up. Rub the marinade generously over the meat sides and the scored cuts, avoiding the skin.
⏱️ 5 min - 5
Apply vinegar to skin: Flip the pork belly skin-side up. Brush the white vinegar evenly over the entire surface of the skin. This helps to dry out the skin and promote crispiness.
⏱️ 2 min - 6
Refrigerate to dry: Place the pork belly on a rack set over a baking sheet, skin-side up. Refrigerate uncovered for at least 24 hours, or up to 48 hours. This crucial step allows the skin to thoroughly dry out, which is key for achieving that light, airy, crispy texture.
⏱️ 1440 min - 7
Preheat air fryer and prepare for first cook: Remove the pork belly from the refrigerator. Pat the skin dry one last time if there's any moisture. Preheat your air fryer to 375°F. Wrap the sides and bottom of the pork belly with aluminum foil, leaving only the skin exposed. This protects the meat from drying out while allowing the skin to crisp.
⏱️ 5 min•🌡️ 375 - 8
First air fry: Place the foil-wrapped pork belly in the air fryer basket, skin-side up. Air fry at 375°F for 40 minutes. The skin should start to bubble and crisp up.
⏱️ 40 min•🌡️ 375 - 9
Apply coarse salt: Carefully remove the pork belly from the air fryer. If there are any areas of the skin that haven't bubbled or are still soft, prick them again. Sprinkle the coarse sea salt generously and evenly over the entire skin surface. This draws out more moisture and helps create a perfect crackling.
⏱️ 3 min - 10
Second air fry: Return the pork belly to the air fryer. Increase the temperature to 400°F and air fry for another 15-20 minutes, or until the skin is deeply golden brown, puffed up, and incredibly crispy. Keep a close eye on it to prevent burning.
⏱️ 20 min•🌡️ 400 - 11
Rest and serve: Carefully remove the pork belly from the air fryer and let it rest on a cutting board for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring tender meat. Slice into bite-sized pieces and serve immediately.
⏱️ 15 min