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My Air Fryer Pork Belly (Siu Yuk) is crispy on the outside, juicy on the inside, and packed with flavor. With just four ingredients, you’ll get perfectly crackly skin without the long wait of roasting in the oven! Check out my video guide and tips below for the best results every time.
Table of Contents
- Crispy Pork Belly In Air Fryer
- Air Fryer Pork Belly vs. Oven Roasted Pork Belly
- Why This Recipe Is The Best
- Ingredients You’ll Need
- Shopping Guide For Pork Belly
- How To Make Air Fryer Pork Belly
- Secrets To The Best Crispy Air Fryer Pork Belly
- Frequently Asked Questions
- What To Serve With Air Fryer Pork Belly
- Other Pork Belly Recipes You Might Like
- Air Fryer Pork Belly (Siu Yuk) Recipe
Crispy Pork Belly In Air Fryer
Trust me when I say this—this Crispy Pork Belly in the Air Fryer is the best and easiest recipe you’ll find online. It’s also 100% fail-proof, newbie friendly, with guaranteed crackly skin and juicy, flavorful meat—no long wait for roasting pork belly in the oven.
With just four ingredients, my simple method removes the guesswork and ensures crispy, golden perfection every time! If you’ve ever struggled with chewy skin, uneven crisping, or tedious steps (no poking of the skin required!), this Chinese Air Fryer Pork Belly recipe is a real keeper.
The first time I tried this method, I couldn’t believe how effortless it was to achieve that restaurant-quality crunch. The crackling sound as I sink my teeth into it is absolute music to my ears, the skin is just unbelievably crispy. The air fryer does all the work—no long roasting, no messy cleanup. Just follow my simple steps, and you’ll get ultra-crispy, delicious and flavorful pork belly every time.
Air Fryer Pork Belly vs. Oven Roasted Pork Belly
Both air fryer and oven roasted pork belly deliver crispy, juicy pork belly, but the air fryer makes it so much easier.
Oven roasting takes over an hour and needs a salt crust to help dry out the skin, while the air fryer speeds things up with direct heat for a perfectly crisp finish—no water bath, no constant checking.
To be honest, if I had to choose, I’d go with the air fryer from now on—it’s a real no-brainer. It’s quick, hassle-free, and guarantees great results without much active time involved. If you want that signature crunch without the long wait, the air fryer is definitely the way to go!
Why This Recipe Is The Best
- Foolproof crispy skin. No more chewy or unevenly crisped skin! My method guarantees that gorgeous bubbles and perfect crunch every single time!
- Super easy, no guesswork. Just four ingredients, simple steps, and a faster cooking time—no complicated techniques, no long roasting, and very short active time. You’ll get crispy, juicy pork belly without the wait!
- Minimal mess. No oil splatters, no water baths, no excessive cleanup—once you’re done, just get rid of the aluminum foil or parchment paper, and the air fryer does all the work.
Ingredients You’ll Need
- Pork belly – Check out the shopping guide below to find the best cut!
- Five spice powder – Chinese five-spice powder is the secret ingredient that adds depth to siu yuk, enhancing the pork with sweet, savory, and aromatic flavors.
- Salt – I use Himalayan pink salt for an added layer of nuance.
- Chinese rice vinegar – Brushing vinegar on the pork belly skin helps create a crispy, golden texture. The vinegar helps to dry out the skin, promoting better crisping when roasted. It also adds a subtle tang that balances the richness of the pork.
Check out the recipe card at the bottom of this post for the full ingredient list and details.
Pro Tip: Use Chinese rice vinegar and avoid artificial vinegar. It really makes a difference in flavor.
Shopping Guide For Pork Belly
How to choose the best cut of pork belly?
Here are a few pro tips for the best pork belly for siu yuk (crispy roasted pork). The following visual cues will help you get that perfect crispy crackling and juicy meat inside. Trust me, it’ll make all the difference. Here’s what I keep an eye out for:
Skin: When shopping for pork belly for siu yuk, look for a cut with thick, smooth, and hair-free skin that will crisp up nicely. The meat should be pinkish-red in color, with white or creamy fat.
Fat-to-Meat Ratio: The ideal fat-to-meat ratio is about half meat, half fat, with the fat layer around 0.25 to 0.5 inches (0.6 to 1 cm) thick, with visible marbling of fat—this ensures the meat stays juicy but isn’t greasy.
Skin, Fat, Meat: The perfect pork belly should have the skin on top, followed by a layer of fat, and then the meat. So it’s skin on the outside, fat underneath, and the lean meat at the bottom. However, some cuts have an extra thin layer of fat under the meat for extra juiciness.
Thickness: Go for a cut that’s thick enough to roast evenly, and always choose boneless pork belly. For the air fryer, look for a small slab that fits into your air fryer basket, about 1 pound (500 g)—enough for two people. If you have a bigger group, you can cook in batches.
Smell: Fresh pork belly should have a mild, slightly sweet, and neutral smell. It should not have any strong or off-putting odor. If it smells sour, rancid, or overly “porky”, it may not be fresh and should be avoided.
Where to Purchase Pork Belly
If you are in the United States, here are the places I recommend for the best cut of pork belly:
- Butcher Shops – Your local butcher is probably the best place to find high quality pork belly cuts. Be sure to make special request to have the freshest meat. If you are like me, I always ask my local butcher to trim the pork belly to my liking.
- Asian / international food stores or supermarkets – Asians love pork, and pork belly tops the list as we love Char Siu pork belly, Dongpo Rou, Cantonese BBQ pork belly, and the list go on.
- Upscale grocery chains – Trader’s Joe, Whole Foods, Wegmans, Eataly, Gelson’s Markets, and Bristol Farms are some of my favorite places to find good quality pork belly that looks and smells fresh.
How To Make Air Fryer Pork Belly
I have a PHILIPS Airfryer 3.2 L 1000 Series at home. Regardless of the brand or model you use, my recipe should work perfectly!
Lightly score the bottom of the pork belly with shallow cuts—just enough to help the flavors soak in, but not too deep.
Grab the five-spice powder and salt, and rub them all over the bottom of the pork belly—make sure it’s nice and even so every bite is packed with flavor!
Line your air fryer basket with two layers of parchment paper or foil, then pop the pork belly in.
Sprinkle about 1/8 cup of salt evenly over the top of the pork belly—make sure it’s fully covered. Then, air fry at 125°C for 30 minutes.
Scrape off all the salt from the top of the pork belly—make sure you get every last bit so it doesn’t end up too salty!
Brush the top with vinegar, then pop it back in the air fryer at 200°C for 30 minutes—this is where the magic happens and the skin gets super crispy!
Take the pork belly out of the air fryer, slice it up, and serve it right away while it’s hot and crispy!
Secrets To The Best Crispy Air Fryer Pork Belly
- I always go for a thick, even slab with smooth, hair-free skin and a good fat-to-meat ratio (about 50/50). A fat layer around 0.25 to 0.5 inches (0.6 to 1 cm) keeps it juicy without being greasy.
- Moisture is the enemy of crispy skin! I pat the pork belly dry with paper towels. If I have a bit of time, I let it air-dry at room temperature before cooking.
- I always coat the skin with a layer of salt during the first cook. It pulls out moisture, giving me that ultra-crispy texture. Just brush it off before the final air fry.
- Right before the last round of air frying, I brush on a little vinegar. It tightens the skin and makes it even crispier.
Frequently Asked Questions
No. Frozen pork belly won’t give you that crispy crackling. Make sure to thaw it completely and pat it dry before cooking.
Yes, but make sure it fits in your air fryer with space around it for airflow. If it’s too big, cook in batches instead of overcrowding the basket.
No, you don’t need to poke the skin for air fryer siu yuk. In fact, poking is not necessary when using the air fryer or oven roasting methods. The vinegar and proper cooking technique will help the skin crisp up without the need for poking.
You’re making Chinese-Cantonese pork belly, not Italian food, so no, you don’t need olive oil. Salt and vinegar are all you need!
No, you don’t need to boil the pork belly before air frying. The air fryer will crisp up the skin and cook the pork belly perfectly without boiling.
No. The skin should stay facing up the entire time to get maximum crispiness.
Once it cools completely, store leftover pork belly in an airtight container in the fridge for up to 3 days.
The best way to bring back the crunch is to reheat it in the air fryer at 180°C (350°F) for about 5 minutes or until the skin crisps up again. Avoid the microwave—it’ll make the skin chewy.
This recipe is 786 calories per serving.
What To Serve With Air Fryer Pork Belly
For a Chinese-Cantonese style feast at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Pork Belly Recipes You Might Like
Air Fryer Pork Belly (Siu Yuk)
Ingredients
- 1 lb (500 g) pork belly, rinsed with water and pat dry with paper towels
- 1/2 teaspoon five spice powder
- 1/4 teaspoon salt
- 1/8 cup salt
- 1/2 tablespoon vinegar
Instructions
- Score the bottom of the pork belly with shallow slits.
- Evenly rub the five-spice powder and salt onto the bottom of the pork belly.
- Place two layers of parchment paper or aluminum foil in the air fryer basket and transfer the pork belly inside.
- Layer the top of the pork belly evenly with 1/8 cup of salt. Air fry at 125°C for 30 minutes.
- Remove the salt crust from the pork belly, ensuring you discard every bit of the salt.
- Brush the surface with vinegar and air fry at 200°C for 30 minutes.
- Remove the pork belly from the air fryer, slice into pieces and serve immediately.
Video
Notes
- I always go for a thick, even slab with smooth, hair-free skin and a good fat-to-meat ratio (about 50/50). A fat layer around 0.25 to 0.5 inches (0.6 to 1 cm) keeps it juicy without being greasy.
- Moisture is the enemy of crispy skin! I pat the pork belly dry with paper towels. If I have a bit of time, I let it air-dry at room temperature before cooking.
- I always coat the skin with a layer of salt during the first cook. It pulls out moisture, giving me that ultra-crispy texture. Just brush it off before the final air fry.
- Right before the last round of air frying, I brush on a little vinegar. It tightens the skin and makes it even crispier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
