Air Fryer Pork Belly
Air Fryer Pork Belly
Ingredients
- 1 kilogram pork belly, skin on
- as needed salt
- as needed oil
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- 1 tablespoon dark soy sauce
Instructions
- 1
Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
⏱️ 5 min
- 2
Place the scored pork belly into a large pot of boiling water and boil for 20 minutes to tenderize the meat and help crisp the skin.
⏱️ 20 min
- 3
Remove the pork belly from the boiling water and pat it dry thoroughly with paper towels. Ensure the skin is as dry as possible.
⏱️ 5 min
- 4
Using a meat tenderizer or a specialized skin pricker, poke numerous holes all over the pork skin. This helps the fat render and the skin become extra crispy.
⏱️ 5 min
- 5
Generously sprinkle salt over the poked pork skin, ensuring it gets into all the holes and crevices.
⏱️ 1 min
- 6
Rub oil onto the non-skin side of the pork belly.
⏱️ 1 min
- 7
In a small bowl, combine the soy sauce, oyster sauce, rice wine, and dark soy sauce to create the marinade.
⏱️ 2 min
- 8
Rub the prepared marinade evenly over the non-skin side of the pork belly, ensuring good coverage.
⏱️ 2 min
- 9
Place the pork belly in the air fryer basket, ensuring the skin side is facing up. Air fry at 180°C (350°F) for 30 minutes.
⏱️ 30 min•🌡️ 180
- 10
Carefully open the air fryer and remove any excess oil that has collected at the bottom of the basket or tray. This prevents the pork belly from cooking in its own fat and helps with crisping.
⏱️ 2 min
- 11
Return the pork belly to the air fryer and continue to air fry at 200°C (400°F) for an additional 20 minutes, or until the skin is golden brown and crispy.
⏱️ 20 min•🌡️ 200
- 12
Once cooked, remove the crispy pork belly from the air fryer and let it rest for a few minutes.
⏱️ 5 min
- 13
Cut the pork belly into desired pieces before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Air Fryer Pork Belly
- 1 kilogram pork belly, skin on
- as needed salt
- as needed oil
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- 1 tablespoon dark soy sauce
Instructions
- 1
Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
⏱️ 5 min - 2
Place the scored pork belly into a large pot of boiling water and boil for 20 minutes to tenderize the meat and help crisp the skin.
⏱️ 20 min - 3
Remove the pork belly from the boiling water and pat it dry thoroughly with paper towels. Ensure the skin is as dry as possible.
⏱️ 5 min - 4
Using a meat tenderizer or a specialized skin pricker, poke numerous holes all over the pork skin. This helps the fat render and the skin become extra crispy.
⏱️ 5 min - 5
Generously sprinkle salt over the poked pork skin, ensuring it gets into all the holes and crevices.
⏱️ 1 min - 6
Rub oil onto the non-skin side of the pork belly.
⏱️ 1 min - 7
In a small bowl, combine the soy sauce, oyster sauce, rice wine, and dark soy sauce to create the marinade.
⏱️ 2 min - 8
Rub the prepared marinade evenly over the non-skin side of the pork belly, ensuring good coverage.
⏱️ 2 min - 9
Place the pork belly in the air fryer basket, ensuring the skin side is facing up. Air fry at 180°C (350°F) for 30 minutes.
⏱️ 30 min•🌡️ 180 - 10
Carefully open the air fryer and remove any excess oil that has collected at the bottom of the basket or tray. This prevents the pork belly from cooking in its own fat and helps with crisping.
⏱️ 2 min - 11
Return the pork belly to the air fryer and continue to air fry at 200°C (400°F) for an additional 20 minutes, or until the skin is golden brown and crispy.
⏱️ 20 min•🌡️ 200 - 12
Once cooked, remove the crispy pork belly from the air fryer and let it rest for a few minutes.
⏱️ 5 min - 13
Cut the pork belly into desired pieces before serving.
⏱️ 2 min