. Air Fryer Crispy Pork Belly – Easy Chinese-Style Siu Yuk at Home! PattyPlates
Air Fryer Crispy Pork Belly – Easy Chinese-Style Siu Yuk at Home! PattyPlates
Air Fryer Crispy Pork Belly – Easy Chinese-Style Siu Yuk at Home! PattyPlates

Air Fryer Crispy Pork Belly – Easy Chinese-Style Siu Yuk at Home!

This Air Fryer Crispy Pork Belly recipe gives you restaurant-quality siu yuk with minimal effort. This pork belly is savory, juicy, aromatic, and irresistibly crispy.Let’s dive into this easy air fryer pork belly recipe that’s perfect as an appetizer, entree, or dinner party show-stopper.

Recipe Video

Tips for the Crispiest Pork Belly

✅ Poke More, Not Deeper – More tiny holes = extra bubbly skin. Just don’t pierce the meat which will cause the meat juices to rise up and moisten the skin!✅ Dry the Skin Completely – Moisture is the enemy of crispiness. If you have the time, leave the pork belly uncovered in the fridge overnight after marinating.✅ Layer of Salt is Key – It acts as a moisture-absorbing barrier, making the skin extra crispy.✅ Use Aluminum Foil – This protects the meat from overcooking while crisping up the skin.

Why You’ll Love This Air Fryer Crispy Pork Belly

✔ Crispy Perfection – The air fryer creates that signature golden, crackly skin with minimal work.✔ Easy & Foolproof – Just 5 minutes of prep, then let the air fryer do all the work.

Air Fryer Crispy Pork Belly – Easy Chinese-Style Siu Yuk at Home!

Recipe by Patrick Kong Course: Main Cuisine: Chinese Difficulty: Easy Ingredients
  • Pork Belly
  • 1 kg skin-on pork belly
  • 1 egg white
  • 1/2 cup kosher salt
  • neutral oil, for brushing
  • Hoisin-Shaoxing Wine Glaze
  • 1 tbsp hoisin sauce
  • 1 tsp Shaoxing wine
  • Dry Rub
  • 2 tsp kosher salt
  • 2 tsp sugar
  • 1 tbsp 5-spice powder
  • 1 tsp garlic powder
  • 1 tsp white pepper
Directions
  • Prepare the Pork Belly
  • Using a fork, poke holes all over the skin, being careful not to pierce the meat. This helps the skin crisp up evenly.On the meat side, score shallow cuts (¼ inch deep) every inch.
  • Season the Meat
  • Combine hoisin sauce and Shaoxing wine and brush it over the meat.Mix the five-spice powder, sugar, salt, garlic powder, and white pepper together.Rub the spice mix evenly over the meat side.
  • Salt Crust for Crispy Skin
  • Wrap the pork belly’s bottom and sides with aluminum foil, leaving the skin exposed.
  • Combine the kosher salt and egg white to form a paste.Use the paste to cover the pork skin.This draws out moisture for extra crispy skin and the egg white makes for easy removal later!
  • Air Fry Low and Slow
  • Place the pork belly in the air fryer skin side up.
  • Air fry at 200°F (93°C) for 30-40 minutes. This helps dry out the skin.
  • Crisp Up The Skin
  • Remove the salt crust and brush the skin with neutral oil.Air fry again at 400°F (200°C) for 30-40 minutes until the skin turns golden and crispy.
  • Rest and Enjoy
  • Let the pork belly rest for 10 minutes before slicing. This helps retain juiciness.Serve with steamed rice, hoisin sauce, chinese mustard, or a simple vinegar dipping sauce.

FAQ: Air Fryer Crispy Pork Belly

1. Can I Use Boneless Pork Belly?

Yes! This recipe works best with skin-on boneless pork belly. The crispy skin is the highlight!

2. Can I Make This Ahead of Time?

Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness.

3. Can I Use a Different Seasoning?

Yes! You can experiment with flavors like cumin, paprika, or even a spicy chili rub for a different twist.

Patrick Kong 10-Minute Lemon Pepper Salmon – Quick & Easy Weeknight Dinner Crispy and Chewy Thai Sweet Potato Balls Recipe About Me Hi, I'm Patrick!

I’m Patrick Kong (AKA Patty.Plates) and I was born in Vancouver, Canada to Chinese immigrant parents. My father was a Guangzhou city boy, and my mom a village girl from Toisan. Both my parents have been cooking their entire lives - my dad even owned a small food court restaurant at one point (it was NOT good… sorry dad). My dad mainly saw food as a means of sustenance (both literally and economically) while my mom saw food as the glue that held our family together and connected us with the motherland.

Follow me Subscribe

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Most Viewed

  1. Human Kibble: The Ultimate High-Protein Meal Prep for Weight Loss and Clean Eating176805 views
  2. Air Fryer Crispy Pork Belly – Easy Chinese-Style Siu Yuk at Home!47676 views
  3. Honey Garlic Shrimp Pancake (Crispy, Chewy, Unbelievably Addictive)33180 views
  4. Crispy Chinese-Style Fried Shrimp Balls: A Crunchy and Crispy Delight31721 views
  5. 30-Minute Apple Fritters (Easy, No-Yeast Recipe!)28997 views

Most Commented

  1. Human Kibble: The Ultimate High-Protein Meal Prep for Weight Loss and Clean Eating5 comments
  2. 10-Minute Spicy Sichuan Noodles (Maximum Flavor, Minimum Effort)2 comments
New Recipes Vodka Fried Chicken – The CRISPIEST Fried Chicken Ever Corned Beef Hot Pockets Manchurian Chicken Tuna Melt Crispy Rice Looking for something? About me

I’m Patrick Kong (AKA Patty.Plates), born in Vancouver to Chinese immigrant parents who inspired my love for food. I started cooking professionally at 19 and became a head chef by 24, but the pandemic led me to share my passion online. Though I didn’t achieve every goal in restaurants, I’m grateful to now cook and connect with others through my content.

PattyPlates

Powered by Creators United — the leading talent agency for food & cooking creators on Instagram, TikTok, and YouTube Shorts. — Gourmand Theme by WPZOOM

📎📎📎📎📎📎📎📎📎📎