Air-Fryer Crispy Pork Belly Recipe by Tasty
Directions
- 1Rinse the pork belly, and pat it dry with paper towels.
- 2Make shallow diagonal cuts on the skin side, then rotate the meat at a slight angle, and make shallow diagonal cuts again (to make a criss-cross pattern).
- 3Repeat the same cuts on the meat side. Be careful not to pierce through the meat.
- 4Stir together the salt, five-spice powder, white pepper, and garlic powder in a small bowl.
- 5Brush the shaoxing wine on the meat side of the pork belly, then rub the five-spice mixture all over.
- 6Brush the vinegar over the skin side of the pork.
- 7Preheat your air fryer to 225°F for 5 minutes.
- 8Place the pork belly, skin side up, on 2 layers of aluminum foil, then fold the edges to wrap the pork belly tightly on all corners (like a tight boat).
- 9Add salt on top of the pork belly, skin side up, evenly to create a layer of salt then firmly press it down to form a packed layer.
- 10Place the pork belly in the air-fryer basket.
- 11Cook for 35 minutes then drain oil that has accumulated in the aluminum foil.
- 12Remove the pork belly from the air fryer then scrape the salt off from the pork belly skin.
- 13Discard the salt.
- 14Brush the pork belly skin with some oil then add the pork back in the air fryer, skin side up.
- 15Increase the temperature to 400°F and cook until the skin is golden, bubbly, and crispy, 30–35 minutes.
- 16Remove the pork belly from the air fryer, and let it rest for 5–10 minutes.
- 17Slice into bite-sized pieces, and serve with Spicy Hoisin sauce and rice.
- 18Enjoy!
Ingredients
- 2 lb pork belly
- 1 teaspoon kosher salt, plus 1/3 cup of kosher salt, divided
- 1 teaspoon Chinese five-spice powder
- 0.5 teaspoon white pepper
- 0.5 teaspoon garlic powder
- 1 tablespoon shaoxing wine
- 1 tablespoon white vinegar
- 1 tablespoon vegetable oil
- 3 tablespoons hoisin sauce
- 2 teaspoons sriracha sauce, or to taste
Equipment
air fryersmall bowlaluminum foil
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