Who else loves Cantonese crispy pork belly (aka Siu Yuk)? For me, it’s an absolute must when ordering Cantonese roast meats. If I’m choosing a trio, crispy pork belly is always on my list, right next to roast duck and char siu!
I’ve made this dish at home before using the oven, and to my surprise, it was easier than I expected. But since I got my air fryer, I’ve seen so many people trying it in theirs, so I decided to give it a go. The result? Absolutely satisfying—crispy, golden skin with juicy, tender pork underneath. What’s not to love?
Why Is It So Delicious?
The magic of crispy pork belly lies in the perfect balance between the tender, flavourful meat and that addictive, crunchy skin. My air-fried version delivers all of that—crispy crackling on top and succulent meat below. The pork belly is seasoned with simple but flavour-packed ingredients, which enhances the natural richness of the meat, while the air fryer locks in moisture, creating that juicy texture with a perfect contrast of crispy skin.
The crispiness comes from rendering the fat just right, which not only makes the skin crackle but also keeps the meat inside moist and full of flavour. Each bite is a combination of crunchy, salty goodness and tender pork that melts in your mouth.
Why My Recipe Doesn’t Require Overnight Drying
Many traditional recipes ask you to dry the pork belly in the fridge overnight to achieve that crispy skin. But here’s the thing—I found a way to skip that step without sacrificing the crunch! By thoroughly patting the pork belly dry and using the air fryer’s high heat, you can achieve that same crispy result much faster. The air fryer’s rapid circulation of hot air dries out the skin perfectly during cooking, eliminating the need for an overnight process.
This means you can make crispy pork belly on the same day without all the waiting, and trust me, the result is just as good.
Why It Has Cracking Skin
The secret to getting that signature crackling lies in the preparation. First, you score the skin or prick it with a fork—this allows the heat to penetrate evenly and helps the fat beneath the skin render out properly. In my recipe, the air fryer’s high heat takes care of the rest, crisping up the skin beautifully, making it light and crunchy, while the fat below renders out, creating that perfect layer of crackling.
But Why Salt and Vinegar?
Brushing the pork skin with vinegar before cooking helps to dry out the surface, making it easier for the skin to crisp up. The acidity in the vinegar also tightens the skin, which helps create that crunchy texture we all love. Spreading a generous layer of salt on the skin during the initial cooking process further draws out moisture, ensuring that the skin crisps up evenly. After the salt is removed, the skin has already been prepped for the final blast of heat, which gives it that satisfying crackle.
So, if you’re craving Cantonese crispy pork belly and don’t want to wait overnight to get that perfect crackling, give this air-fried version a try. It’s quicker, easier, and just as delicious! You get all the flavour and texture of traditional Siu Yuk without the extra steps, and that’s what makes this recipe a winner.
Air-Fried Crispy Pork Belly
Ingredients
- 1 pork belly with skin about 360g
- A few spring onion stems
- 3-5 ginger slices
- 2 tsb Sichuan peppercorns
- Salt
- Rice wine vinegar or any white vinegar
MARINADE (Use equal amounts of each ingredient)
- 1 tbsp Chinese five spice
- 1 tbsp sugar
- 1 tbsp sea salt
- 1 tbsp white pepper
- 1 tbsp cooking wine or sake
TO PAIR
- Lettuce
- Gochujang dipping sauce (mix gochujang, soy sauce, sugar, syrup, and sesame seeds) Or serve with steamed rice and your favourite Chinese sauce
Instructions
- Place pork belly in a pot with cold water, spring onion, ginger, Sichuan peppercorns,and sake/cooking wine. Simmer on low heat for 5-7 minutes until the meat turns white.
- Transfer to a plate, pat dry, and ensure it's completely dry.
- Make cuts on the meat side (not through the meat) for better marinating and easier slicing later.
- Mix the marinade ingredients and brush over the meat side only. Avoid the skin and let marinate for at least 30 minutes. Ensure the skin stays dry.
- Poke holes all over the skin with a fork. Wrap the pork belly in foil (skin side up), creating a foil frame.
- Brush the skin with rice wine vinegar, cover with a generous layer of salt, and air fry at 120°C for 30 minutes.
- Remove salt, brush the skin with vinegar again, and air fry at 200°C for 20-25 minutes, checking to avoid burning.
- Let the pork rest before slicing. When chopping the crispy pork belly, flip skin-side down and cut from the meat side for easier slicing.
- Serve with lettuce, rice, and dipping sauce. Enjoy!
