Description
Making Crispy Pork Belly in an Air Fryer is so easy and only takes 1 hour. Follow this step-by-step guide and learn how make the perfect pork belly every single time!
Ingredients
Scale
- 3 lbs pork belly
- 2 tbsp Chinese cooking wine
- 2 tsp Chinese five spice powder
- 2 tsp white pepper
- 1/2 cup salt, plus more to cover the entire pork belly skin
- 1 tbsp white vinegar
- 1 tbsp cooking oil (any neutral oil works)
Dipping Sauce
- 2 clove garlic, minced
- 2 tbsp fish sauce
- 3 tbsp water
- 1 tbsp sugar
- 1 tbsp lime juice
- 1 Thai red chili (optional), chopped
- 1 tbsp cilantro (optional), chopped
Instructions
- Using a sharp knife, score the meat in a crosshatch pattern.
- Rub the meat (not the skin) with Chinese cooking wine, five-spice powder and white pepper.
- Use a sharp knife, ice pick, or skewer to poke tons of holes into the skin. Make sure not to pierce too deep into the meat side. Pat dry, then brush skin with white vinegar
- Wrap the pork belly with aluminum foil on four sides.
- Cover the skin with a generous amount of salt.
- Place pork belly in the air fryer basket. Cook for 30 minutes at 200F, or until the salt has dried out completely.
- Remove pork belly from the air fryer, and brush off all the salt from the skin.
- Return pork to the air fryer. Brush the pork belly with some neutral oil, and cook for another 30-40 minutes at 400F, or until golden brown and crispy.
- To serve, chop the pork belly into slices, then cut each slices into smaller pieces. Serve hot with dipping sauce and rice, or wrap it with lettuce. Air fryer temperature may vary, so make sure to check your pork belly every 10 minutes to prevent burning.
Dipping sauce
- In a small bowl, combine fish sauce, garlic, water, sugar, limed juice, Thai red chili, and cilantro together.
- Dipping crispy pork belly in the dipping sauce, serve with rice or lettuce. Enjoy!
Notes
Recipe inspired/adapted from Recipe Tin Eats and CJ Eats Recipes.