This Air-Fried Crispy Pork Belly is the perfect combination of crunchy crackling and juicy, tender meat. It's simple to make at home with an air fryer, giving you restaurant-quality results with minimal effort!
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!
Video
Notes
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