Chinese/Vietnamese New Year is just around the corner; this fried pork belly is a must for your celebratory feast. Crunchy, tasty pork skin capped over juicy tender well seasoned pork is so delicious it borders on addictive. The air fryer is perfect for creating this authentic dish and your family will be thanking you for trying this recipe. The skin will delight your taste buds as you enjoy each bite and the soft meat will ease your hunger as you feast. Best served warm this dish will enhance the homecooking menu as you take your game to the next level.
This year skip the restaurant for the deep fried pork and reward yourself with another home cooked legendary meal. Watch the vide and follow the instructions below to better understand this simple method of preparation that will rival almost any deep fried recipe as you unlock years of secrets and traditions. Best part is you don’t have grease splattering all over your kitchen and have a hot mess to clean up once you are through. Be bold in your food adventures and start your New Year with an eatfoodlicious experience.
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Cut Crispy Pork Belly
Ingredients
Pat dry.
Lay the pork skin facing down and meat facing up.
Rub shaoxing wine all over the pork meat and sides. Rub chinese five spice and white pepper all over the meat (not the skin).
Flip/turn the skin side up and pat dry once again. Use ice pick, metal skewer or meat piercer to prick alot of tiny holes all over the skin (it will probably take about 10 minutes to completly prick the skin). Avoid pricking down into the meat.
Place the pork belly on a tray/plate with the skin side up. Refrigerate uncovered for 18-24 hours.
Pat dry the pork skin with a paper towel one last time. Place the pork onto a very large sheet of aluminum foil. Fold the foil up sides of the pork.
Transfer the pork to a baking sheet lined in foil. Spread rock salt on top of the pork skin. Don’t worry, rock salt will not make the pork salty; it is discarded later.
Air fry for 30 minutes at 300°F (150°C).
Remove the pork from the air fryer. Remove/discard rock salt.
Return the pork to the air fryer for another 25 minutes at 400°F (200°C).
Cooking in the air-fryer.
Remove the pork and place on a cutting board. Cut or slice meat into 3 strips.
Then cut horizontally into smaller pieces.
Serve with your favorite dipping sauce, vegetables, steam buns, noodles or rice.
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Air Fryer Chinese Crispy Pork Belly
Equipment
- Air Fryer
Ingredients
- 2 lbs pork belly (with skin)
- 1 tbsp shaoxing wine or substitute with dry sherry
- 1 tsp chinese five spice
- 1 tsp white pepper
- 1 cup rock salt
Instructions
Marinate
- Rinse and dry (pat with paper towels) the pork belly. Make sure to dry the pork really well.
- Lay the pork skin facing down and meat facing up. Rub shaoxing wine all over the pork meat and sides (not the skin).
- Rub chinese five spice and white pepper all over the meat (not the skin).
- Flip/turn the skin side up and pat dry once again. Use ice pick, metal skewer or meat piercer to prick alot of tiny holes all over the skin (it will probably take about 10 minutes to completly prick the skin). Avoid pricking down into the meat.
- Place the pork belly on a tray/plate with the skin side up. Refrigerate uncovered for 18-24 hours.
Air Fry
- Remove the pork belly from the refrigerator and let it sit at room temperature for ~1 hour prior to air frying.
- Preheat the air fryer to 300°F (150°C).
- Pat dry the pork skin with a paper towel one last time. Place the pork onto a very large sheet of aluminum foil. Fold the foil up sides of the pork. If the pork is not level, I recommend placing a thick rectangle/square aluminum foil underneath the low end of the meat. This will help to cook/fry the skin evenly. (See the video or picture for reference)
- Transfer the pork to a baking sheet lined in foil. [This will save time cleaning the sheet later]
- Spread rock salt on top of the pork skin. Don't worry, rock salt will not make the pork salty; it is discarded later.
- Air fry for 30 minutes.
- Remove the pork from the air fryer. Remove/discard rock salt and aluminum foil (that was against the pork). Place in center of foil lined baking sheet.
- Return the pork to the air fryer for another 25 minutes at 400°F (200°C).
Serve
- Remove the pork and place on a cutting board. Cut or slice meat into 3 strips, then cut horizontally into smaller pieces. See picture for reference.
Thank you! This is by far the best method I’ve found for the intended crispiness & tenderness combo. I have another piece happily chilling away in the fridge for tomorrow night’s dinner!
I’m glad you enjoyed the recipe. Thank you for your feedback!
~ Kim