Achieving the perfect crispy Chinese pork belly at home doesn’t have to be daunting, thanks to this air fryer recipe. Before I got my air fryer, it was a real treat to have crispy Chinese pork belly. The oven method, which you can find here, isn’t too dissimilar, however, it does take longer – and there’s more mess to clean up. Now that I tend to make this pork belly in the air fryer, we can eat it more regularly – much to my family’s delight.Â
I’ve tested this crispy pork several times, using more salt, less salt, longer cooking times, and shorter cooking times – and I believe this is now a foolproof recipe that will always give you succulent and tasty pork belly, and a crunchy crackling with minimal effort.Â
Why is Chinese crispy pork belly so popular?
Crispy belly pork holds a special place in the hearts of Chinese families – and foodie enthusiasts alike. Perhaps it’s the wonderful combination of perfectly crispy golden crackling and tender delicious meat that delivers a punch in terms of texture and flavour. Often served as a centrepiece for special occasions, or equally just as comforting as a midweek family meal, this Chinese crispy pork belly will impress anyone who tries it.Â
Why use an air fryer for belly pork?
The air fryer has revolutionised the way we approach cooking, offering a healthier and more convenient alternative to traditional methods. When it comes to preparing crispy belly pork, the air fryer presents a game-changing solution that delivers exceptional results without the need for complicated cooking techniques. The air fryer’s rapid hot air circulation ensures that the belly pork achieves a delightful crispiness while retaining its natural juices.Â
Choosing the right cut of belly pork
The success of making irresistibly crispy belly pork in an air fryer begins with selecting the right cut of pork belly. When choosing the pork belly for this dish, look for a piece with a generous layer of fat and a good balance of meat. Some cuts can be a little too fatty while others don’t have a good thickness of skin. Opting for a piece of pork belly with even thickness will also get you consistent results.
The ideal cut should have a layer of fat that is sufficient to develop crispy crackling without being excessively fatty. You also want to select one that’s a manageable size that fits comfortably in your air fryer basket. In order to get a guaranteed crispy skin every time you also want to make sure the pork skin is scored – this helps the heat penetrate the fat as it bubbles up through the cuts, and then bastes the top during cooking.
Prepare the belly pork for the air fryer
Begin by thoroughly patting the pork belly dry with a kitchen towel to remove excess moisture. Next, if your pork belly hasn’t come pre-scored, use a sharp knife to score the skin of the pork belly, creating shallow cuts that allow the fat to render and the skin to crisp up evenly. Then you want to rub salt to the scored skin as this will also ensure crispy crackling, as the salt draws out moisture and aids in the process of achieving the super crunchy topping.Â
Does the meat need marinating?
If you have time, then by all means you can rub the garlic and Chinese five spice and leave it to marinate for a few hours or even overnight. However, I like a quick recipe, and this crispy pork belly means you can just cook it straightaway. Even without the marinating, it still tastes great.
What ingredients are needed
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Pork belly – a good size around 700g, but one that will fit in your air fryer basket
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Sea salt
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Garlic powder/granules – or even slices of garlic cloves as an alternative
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Chinese five-spice powder
How to cook Chinese crispy pork belly
Preheat your air fryer for three minutes ahead of cooking the pork belly. Before putting the pork belly into the air fryer, I create a foil basket that I wrap around the meat, with the skin still exposed. This helps keep the juices around the meat as it’s cooking – and also means there is no dripping in your basket causing smoke and extra mess.Â
Once you’re ready to air fry your pork belly, carefully place it in the basket and air fry at 180°c for 35 minutes. Then remove, and scrape off the salt on top of the skin, and the air fry for a further 35 minutes – but this time at 200°c. Once it’s cooked, make sure to let the pork belly rest for 5-10 minutes before serving. This lets the meat remain juicy and tender and the crackling to really harden and become even crispier.Â
Serving suggestions
We like to eat it very simply with steamed rice, green vegetables like pak choi, and a dipping sauce such as Chinese chilli sauce. It’s versatile, and you can serve it alongside all your favourite dishes including on top of soup noodles or alongside egg fried rice.Â
Alternative cooking methods for belly pork
Roasting belly pork in the oven provides a traditional approach that also gets fantastic results. You can follow the exact oven method through this recipe. All you need is a large roasting tray with a rack as well as the ingredients listed below.
Can you reheat leftover pork belly?
Yes, you can, although I’m sure there won’t be much left. Store in a suitable container in the fridge and keep for up to three days. Reheat the pieces in the air fryer for around 180°c for five minutes. You may find the meat isn’t as tender. You can also freeze them, as long as you make sure the crackling is in an airtight container. Store for up to three months and defrost before cooking again in the air fryer.Â
Other popular air fryer recipes
Air fryer crispy Chinese chicken wings
Air fryer soy chicken thighs
Air fryer char siu pork
Super crispy air fryer Chinese pork belly
Ingredients
- 700-800 g pork belly with scored skin
- 2 teaspoons garlic powder
- 2 teaspoons Chinese five spice powder
- 2 teaspoons sea salt
Instructions
- Begin by rubbing the garlic powder and Chinese five spice into the meat.
- Turn the pork belly over, so the skin is on top. Then pat the pork skin dry with kitchen paper.
- Sprinkle the salt over the pork skin and rub all over.
- Get a large piece of foil and place the pork on top before rolling the sides so the foil acts as a tray covering the pork meat but leaving the skin exposed. This is to help retain the juices and keep the meat tender.
- Air fry the pork belly at 180c for 30-35 minutes.
- Remove the pork belly from the air fryer, then scrape off the salt using a knife or spoon.
- Return the pork belly back to the air fryer and turn up the heat to 200c and air fry for another 30-35 minutes.
- Once done, let rest for 10 minutes and then, using a large sharp knife or meat cleaver, slice into small bite-sized pieces. I find turning the belly over skin side down makes this much easier go do.
- Serve with steamed rice, vegetables and a soy and chilli dipping sauce.
Video
Nutrition
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If you made this air fryer crispy pork belly, please leave me some star ratings and comment below or tag @cooksimplyathome on Instagram. You can find other Chinese meal ideas here.
