Chinese Crispy Pork Belly

Name: Chinese Crispy Pork Belly (Air Fryer)
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 25 h 25 min
Cuisine: Chinese
Ingredients: 2 pounds slab of skin-on pork belly; 1 ½ teaspoons salt (divided); 1 ½ teaspoons Shaoxing cooking wine; 1 teaspoon Chinese five-spice powder; 1 teaspoon sugar; ½ teaspoon white pepper; 1 teaspoon vinegar; ¼ cup salt (for skin preparation)

Olivia Morgan

May 31, 2025

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Chinese Crispy Pork Belly (Air Fryer)

If you love crispy, succulent pork, then you must try this Chinese Crispy Pork Belly (Air Fryer) recipe! Imagine biting into a piece of perfectly cooked pork belly, the skin crackling under your teeth, while the tender meat melts in your mouth. This recipe gives you that mouthwatering goodness with a fraction of the effort needed for traditional methods. The air fryer makes it easy, healthier, and faster! #CrispyPorkBelly #AirFryerDelights

Making this crispy pork belly is not just a treat; it’s an experience. The combination of savory flavors and that satisfying crunch makes it a dish you won’t forget. Plus, you can impress your friends and family with your cooking skills. Let’s dive into why you need to make it now!

Why Make This Recipe

You will love this Chinese Crispy Pork Belly because:

Easy Preparation: Using an air fryer simplifies the cooking process.
Flavorful: The mixture of spices creates a rich taste that is hard to resist.
Crispy Texture: The air frying method ensures you get beautifully crispy skin every time.
Versatile Serving Options: Enjoy it on its own or as part of various dishes.
Healthier Option: Cooking in an air fryer reduces excess fat without sacrificing taste.

How to Make Chinese Crispy Pork Belly

Making Chinese Crispy Pork Belly is simple and rewarding. Here’s what you need to gather before getting started.

Ingredients:

2 pounds slab of skin-on pork belly
1 ½ teaspoons salt (divided)
1 ½ teaspoons Shaoxing cooking wine
1 teaspoon Chinese five-spice powder
1 teaspoon sugar
½ teaspoon white pepper
1 teaspoon vinegar
¼ cup salt (for skin preparation)

Directions:

Step 1: Place a metal rack in the center of a large pan or wok. Fill the pan with enough water so that there is ½ inch of water above the rack. Lower the pork belly, skin-side down, into the water so that the skin rests on the rack and the meat is sticking out. Boil the skin for 10 minutes, then remove from the water.
Step 2: Using a box cutter, score a fine crosshatch all over the skin side. Make sure to only cut through the skin and fat; do not cut into the meat.
Step 3: Flip the pork belly over and make ½ deep cuts lengthwise along the meat.
Step 4: In a small bowl, combine the 1 ½ teaspoons salt, Shaoxing wine, Chinese five-spice, sugar, and white pepper. Rub this mixture all over the meat side, making sure to get into the shallow cuts.
Step 5: Prepare a sheet of aluminum foil about 12 by 16 inches. Place the pork belly skin-side up in the center. Fold up the sides of the foil to create a snug box around the meat.
Step 6: Place the pork belly in the fridge for at least 24 hours and up to 48 hours.
Step 7: Preheat your air fryer to 250°F. Brush the vinegar on the skin and cover it with a layer of salt. Air fry for 30 minutes. Use oven mitts to hold the pork belly in the foil box above the sink and scrape off the salt with a knife.
Step 8: Increase the air fryer to 400°F. Air fry for another 35-40 minutes until the skin is golden brown, crispy, and very bubbly.
Step 9: Allow the meat to rest for about 10 minutes, then slice into pieces and serve.

Tools You’ll Need

Air fryer
Large pan or wok
Metal rack
Box cutter or knife
Aluminum foil
Mixing bowl

How to Serve Chinese Crispy Pork Belly

The Chinese Crispy Pork Belly is great served on its own, paired with a dipping sauce like soy sauce or hoisin. You can also serve it with steamed rice and vegetables for a complete meal. Some people love to add it to buns or wrap them in lettuce leaves for a delightful treat.

How to Store Chinese Crispy Pork Belly

To store leftover pork belly, place it in an airtight container. It can stay in the fridge for up to 3 days. To reheat, pop it back into the air fryer at 350°F for about 10 minutes to regain its crispiness.

Tips to Make Chinese Crispy Pork Belly

Make sure to score the skin deeply for the best crispy result.
Let the pork belly marinate in the spice rub overnight if you can.
Always brush the skin with vinegar before air frying for extra crunch.
Use quality ingredients, particularly the pork and spices, for the best flavor.

Variation

You can add different flavors by experimenting with the spices. Try adding some chili flakes for a spicy kick or some garlic powder for an added aroma. You can also use a mix of other meats or even tofu for a vegetarian option.

FAQs

Can I make this recipe without an air fryer?
- Yes, you can bake it in the oven, but the texture may differ.
What can I serve with crispy pork belly?

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- It goes well with rice, pickled vegetables, or in sandwiches.
How do I know when it’s fully cooked?
- The skin should be golden brown and crispy, and the internal temperature should be at least 145°F.
Is there a vegetarian version?
- Instead of pork belly, try using crispy tofu as a vegetarian alternative.
Can I freeze pork belly?
- Yes, you can freeze cooked pork belly for up to 2 months.

Personal Cook’s Note

I remember the first time I tried making Chinese Crispy Pork Belly (Air Fryer). I was nervous, but as soon as I heard that satisfying crackle while slicing it up, I knew I had created something special. It’s a fantastic dish to share during gatherings—your friends will be impressed! I encourage you to give it a try and share your experiences with me in the comments. Happy cooking!

Chinese Crispy Pork Belly (Air Fryer)

Author: earthsea
Total Time: 24 hours 85 minutes
Yield: 6 servings 1x
Diet: Paleo

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Description

A delicious and easy recipe for crispy pork belly using an air fryer – perfect for impressing family and friends!

Ingredients

Scale

2 pounds slab of skin-on pork belly
1 ½ teaspoons salt (divided)
1 ½ teaspoons Shaoxing cooking wine
1 teaspoon Chinese five-spice powder
1 teaspoon sugar
½ teaspoon white pepper
1 teaspoon vinegar
¼ cup salt (for skin preparation)

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Instructions

Place a metal rack in the center of a large pan or wok. Fill the pan with enough water so that there is ½ inch of water above the rack. Lower the pork belly, skin-side down, into the water so that the skin rests on the rack and the meat is sticking out. Boil the skin for 10 minutes, then remove from the water.
Using a box cutter, score a fine crosshatch all over the skin side. Make sure to only cut through the skin and fat; do not cut into the meat.
Flip the pork belly over and make ½ deep cuts lengthwise along the meat.
In a small bowl, combine the 1 ½ teaspoons salt, Shaoxing wine, Chinese five-spice, sugar, and white pepper. Rub this mixture all over the meat side, making sure to get into the shallow cuts.
Prepare a sheet of aluminum foil about 12 by 16 inches. Place the pork belly skin-side up in the center. Fold up the sides of the foil to create a snug box around the meat.
Place the pork belly in the fridge for at least 24 hours and up to 48 hours.
Preheat your air fryer to 250°F. Brush the vinegar on the skin and cover it with a layer of salt. Air fry for 30 minutes. Use oven mitts to hold the pork belly in the foil box above the sink and scrape off the salt with a knife.
Increase the air fryer to 400°F. Air fry for another 35-40 minutes until the skin is golden brown, crispy, and very bubbly.
Allow the meat to rest for about 10 minutes, then slice into pieces and serve.