Air Fryer Pork Belly (Siu Yuk)

Air fryer pork belly with crispy and golden skin.

4 from 2 votes

Air Fryer Pork Belly (Siu Yuk)

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Pork

Cuisine: Chinese Recipes

Keyword: Air Fryer Pork Belly

Servings: people

Author: Bee Yinn Low

Ingredients

1 lb 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

US Customary - Metric

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