Welcome to my channel! In today’s video, I’m showing you how to make Crispy Air Fryer Pork Belly that’s super juicy, tender, and has the perfect crunchy skin. Whether you’re a seasoned home cook or a beginner, this easy recipe will have you cooking restaurant-quality pork belly at home using an air fryer. Follow along to learn my special marinade and air frying techniques for the ultimate crispy pork belly!

Full Recipe:

Ingredients:

1 kg (2.2 lbs) pork belly with skin on
1 tsp salt
1 tsp white pepper
1 ½ tsp Chinese five-spice powder
2 tsp Chinese bean sauce
1 tbsp sugar
1 tbsp oyster sauce
1 tsp Chinese rice wine
1 tsp baking soda
Water (for baking soda paste)

Instructions:

Day 1 – Marinating:

Prepare the Pork Belly: Start with a 1 kg piece of pork belly with good fat content. Cut slits into the pork belly about two fingers wide, but don’t cut all the way through.

Marinate the Meat Side:
Rub 1 tsp salt, 1 tsp white pepper, and 1 ½ tsp Chinese five-spice powder onto the meat side of the pork belly.
Add 2 tsp Chinese bean sauce, 1 tbsp sugar, and 1 tbsp oyster sauce. Mix everything together to form a paste.
Add 1 tbsp Chinese rice wine for extra moisture and flavor.

Prepare the Skin:
Mix 1 tsp baking soda with a little water to form a paste and rub it onto the skin. Sprinkle some salt on top for extra flavor and crispiness.

Marinate: Place the pork belly in the fridge, uncovered, for 18 hours to let the moisture evaporate and the flavors soak in.

Day 2 – Cooking:

Boil the Pork Belly:
Bring a pot of water to a boil. Place the marinated pork belly in the water and boil for 5 minutes on each side.
This helps remove impurities and ensures the pork belly stays juicy when air-fried.

Air Frying – First Round:
Preheat the air fryer to 180°C (356°F). Place the pork belly, meat side down, and air fry for 30 minutes.
Prepare the Skin: After 30 minutes, remove the pork belly and poke holes into the skin using a fork. This allows the skin to become bubbly and crispy.

Air Frying – Second Round:
Turn the pork belly over, skin side up, and air fry at 200°C (392°F) for another 25 minutes, or until the skin is golden brown and crispy.

Serve: Once done, let it rest for a few minutes, then chop into pieces. Enjoy the perfect balance of juicy meat and crispy skin!

Tips:

Make sure your pork belly has enough fat content—this will help achieve that crispy, crackling skin.
Poking holes in the skin is key for getting that “chip-like” crunch.
Boiling the pork belly before air frying helps to render out excess fat and prevents burning of the marinade.

Why You’ll Love This Recipe:

Crispy, Crunchy Skin: The air fryer technique gives the skin a perfect crunch every time!

Juicy, Tender Meat: The marinating and boiling process ensures the pork belly is full of flavor and stays juicy.

Quick & Easy: With a little overnight prep, this recipe cooks up quickly in the air fryer, making it perfect for a weeknight dinner or special occasion.

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