Air Fryer Crispy Pork Belly (Secrets to Crispy Skin)

Ever wonder how to get that crackly skin on crispy pork belly? If yes, this air fryer crispy pork belly recipe is for you. In this post, get all the tips and tricks on how to get that perfectly crispy skin, so it looks like you got your siu yuk from a Cantonese bbq place.

One of my absolute favorite childhood memories is going to this Cantonese bbq place in LA called Sam Woo. We would always get char siu, siu yuk (thit heo quay in Vietnamese), or soy sauce chicken. These 3 were the best. Pair with some rice and veggies, and you have yourself a complete meal! That’s why when I started to learn to cook, I knew I had to make my own version of all 3 of these dishes eventually. Well today is the day I finally get to put down my own Siu Yuk or crispy pork belly recipe. The cool thing about my recipe is it’s made with an air fryer.

How I developed this crispy pork belly recipe

There are so many recipes for air fryer crispy pork belly out there. I even had this debate with myself whether it was worth writing my own. However, there was something all of them out there were missing – how do you get that crackling, perfectly crispy skin. Many recipes had general tips, but none dove deep into how to do it. I worked on this recipe for over a year through dozens of tests, testing various different tools and methods to understand what really gets that skin crispy.

I tested this recipe out with both the oven and air fryer because I wasn’t getting the crispy pork skin I wanted consistently in the oven. The air fryer is undoubtedly the easier way to make this recipe because you get a perfectly crispy skin more consistently. I also discovered the key to getting that “crackling” look where you have even bubbling skin throughout the pork belly is how you score the skin and how dry the skin is.

I created a diagram above to demonstrate what you’re looking for. First off, make sure the skin is as dry as possible. I like to let it sit in the fridge overnight to dry out. Secondly, you have to poke many holes in the skin, making sure it’s not deep enough to penetrate the skin. You also have to make sure there are enough of them to get that bubbling effect. Through each hole, steam escapes which creates that crackly skin. It’s an interesting science.

The tool that helps you achieve the perfect holes is a pork skin pricker or sometimes called a meat tenderizer. It helps you get that even distribution throughout the skin. In my tests, if I wasn’t getting that crackly skin, it’s because I messed up the “poking holes” part of the process.

Which air fryer should I use?

You can use any kind of air fryer for this recipe, but for me, the Cuisinart Air Fryer Toasted Oven is the best. I used a Ninja air fryer before I got this one, and the results are like night and day. For this recipe in particular, it was a lot easier to put in and take out my pork belly. I also could monitor the skin as it cooked. It is indeed expensive, but I think it’s worth it.

Making my air fryer crispy pork belly recipe

1. Pat dry the skin of 2 pounds of pork belly. Using a meat tenderizer, prick the skin so there are tiny holes throughout the skin. Refer to the diagram above for the desired result.
   • Tip #1: Don’t penetrate the meat and make sure there is a nice density of holes throughout the skin.
2. Mix together 1 tsp of five spice powder, 1 tsp of white pepper, 1 tsp of granulated sugar, and 1 tsp of salt. Season the meat with the spice mixture. Make sure the marinade doesn’t touch the skin. Marinate for 3 hours in the fridge or overnight for the best results.
   • Tip #2: This marinating process also helps dry out the skin which helps it become crispy and crackly.
3. Once done marinating, place pork belly on a sheet of aluminum foil. Fold up the sides of the aluminum foil so it covers only the sides of the pork belly. It should not cover the skin.
   • Tip #3: The aluminum foil creates a pocket for the pork belly to sit in, and as it cooks, the steam and juices remain in the pocket which keeps the meat juicy and tender.
4. Brush a light layer of white vinegar on the skin then cover the skin with a thick layer of salt (~1/2 cup of salt). The salt should be thick enough, so you cannot see the color of the skin underneath. A thicker salt layer makes it easier to remove later.
5. Preheat the air fryer to 250 degrees F. Air fry pork belly for 30 minutes.
6. Increase the temperature to 400 degrees F. Remove salt coating and air fry for another 25-30 minutes to crisp up the skin. The resulting skin should be a nice golden brown.
   • Tip #4: Every air fryer is different, so check on the pork belly after 20 minutes and keep cooking if it is not the desired result. I found personally that 25 minutes is the sweet spot for my air fryer.
7. Cool for 5 minutes before serving.
   • Tip #5: If you cut into the pork belly right away, all the juices will flow out, leaving the meat less juicy than if you let it relax a bit before cutting. I know it’s hard!

How I like to enjoy crispy pork belly

Crispy pork belly can be enjoyed in so many different ways. Growing up, I enjoyed it both the Chinese way and the Vietnamese way. If I were to go the Chinese way (Siu Yuk in Cantonese), I would eat it with rice and some fresh veggies with a hoison dipping sauce on the side. For me, crispy pork belly paired with hoison sauce are a must. If I were to go the Vietnamese way (Thit Heo Quay), I would have it in pork belly spring rolls with some Vietnamese peanut sauce or on a Banh Hoi plate.

Did you make this dish?

If you made this dish, I would love to see!

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