Making Crispy Chinese Roast Pork Belly 氣炸鍋脆皮燒肉 at home takes just 30 minutes of active cooking. This foolproof air fryer pork belly recipe delivers restaurant-quality crackling skin every single time. You'll get juicy, tender meat underneath a shattering-crisp layer that rivals any Cantonese BBQ shop.
No special equipment needed beyond your air fryer. The secret? A few prep steps that guarantee perfect results. Just wrap your fingers around this Cantonese BBQ pork master quality siu yuk you are so used to ordering!
> In This Post: Everything You'll Need For The Best Air Fryer Pork Belly At Home
If you are planning a holiday meal with your family and friends, add this scrumptious Chinese roast pork belly air fryer recipe to the menu! This delicious recipe comes together with minimal effort! Delicious crispy pork belly makes for a crowd-pleasing dish everyone loves celebrating Lunar New Year or special occasions.
Making tasty pork belly at home in an air fryer is quick, easy and mess-free. Instead of slow-roasting pork belly bites, air-frying pork belly takes a fraction of the time compared to a conventional oven. In just 30 minutes (not including marinating and preparation time), the air fryer air circulation guarantees an even crackling crispiness without drying out the center.
Check out this quick story summary of our Air fryer Chinese pork belly recipe!
Jump to:
- > In This Post: Everything You'll Need For The Best Air Fryer Pork Belly At Home
- What Is Chinese Crispy Pork Belly?
- Best Cut of Pork for Air Fryer Pork Belly
- Ingredients for Crispy Air Fryer Pork Belly
- Instructions - How to Make Air Fryer Pork Belly (Step-by-Step)
- Critical Steps for Success
- Other Pork Recipes You'll Love
- How to Reheat Leftover Pork Belly
- What To Serve With Crispy Air Fryer Pork Belly
- Frequently Asked Questions (FAQs)
- > Recipe Card
- Air Fryer Pork Belly (Crispy Chinese Siu Yuk)
What Is Chinese Crispy Pork Belly?
Crispy pork belly (燒肉, Shāo ròu), or siu yuk in Cantonese, is a classic roast meat you'll spot hanging in every BBQ shop window. The skin crackles when you bite it. The fat melts on your tongue. Layers of meat stay impossibly tender underneath.
You'll find it at Chinese supermarkets, dim sum restaurants, and BBQ masters (燒臘店)alongside BBQ Char Siu, Soy Sauce Chicken, Roasted Duck, White Cut Chicken, etc.. It's the dish people line up for during Lunar New Year and special celebrations.
This air fryer roast pork belly version cuts the cooking time by two-thirds compared to oven methods. The air circulation creates even crackling without drying out the center.
Best Cut of Pork for Air Fryer Pork Belly
Look for pork belly with clear alternating layers of fat and meat. Cantonese butchers call this five-layered meat (五花肉, Wǔhuāròu) or 五花腩 (Wǔhuānǎn). The name describes three fat layers alternating with two meat layers.
That marbling creates the texture contrast that makes roast pork belly so addictive. Each bite gives you crispy skin, melting fat, and tender meat all at once.
Skip lean pork loin or fattier cuts like pork shoulder. Those work better for char siu. You want belly specifically for this recipe.
Ingredients for Crispy Air Fryer Pork Belly
This Chinese roast pork recipe uses pantry staples you probably already own.
- Pork Belly - Evenly marbled belly pork cooks evenly.
Marinade Ingredients
Pork Belly Skin Coating
Most dry goods ingredients, tools, and supplies can be purchased at local Asian markets, Chinese grocery stores, or Amazon Online. Amazon Prime members receive free shipping and faster delivery times.
Instructions - How to Make Air Fryer Pork Belly (Step-by-Step)
Everyone loves delicious air fryer pork belly bites. Crispy pork belly air fryer cooking isn't complicated. You just can't skip the prep steps. Each one serves a specific purpose for getting that crackling skin.
Homemade Siu Yuk made in an air fryer is mess-free, ruthlessly reduces cooking time, and consistently yields succulent meat with the crispiest skin!
Prep the Pork Belly
Wash your pork belly and pat it completely dry with paper towels.
Boil a large pot of water. Add the pork skin-side down. Boil for 10 minutes. This tightens the skin and starts rendering fat.
Remove and lay flat on a cutting board. Prick the entire skin surface with a meat tenderizer or fork. Don't use toothpicks because they'll break. You need sturdy prongs to puncture deep.
Pro Tip: Poking holes into the skin of the pork belly will release its natural oils. Essentially, the skin's oils will fry the skin of the succulent roasted pork belly into crackling goodness.
Season the Meat
Flip the pork belly meat-side up. Make shallow diagonal cuts across the surface with a sharp knife. Don't cut through to the skin. These slashes let the marinade penetrate deeper.
Mix your marinade spices in a small bowl. Rub the mixture thoroughly into the meat side, working it into those cuts.
Dry the Skin
Flip the pork belly skin-side up. Mix white vinegar and baking soda together. The mixture will fizz. Rub it all over the skin while it's still bubbling.
Coat the skin generously with salt. Don't be shy here.
Place the pork belly skin-side up on a plate. Put it uncovered in your refrigerator for at least 24 hours. Longer is better. The skin must dry out completely for proper crackling.
This step isn't optional. Moist skin turns rubbery instead of crispy.
Air Fry to Perfection
Pull the pork belly from the fridge. Let it sit at room temperature for 20 minutes while you preheat your air fryer to 400°F.
Wrap aluminum foil around the sides and bottom of the pork belly. Leave the top skin completely exposed. The foil protects the meat from drying out while the skin gets blasted with heat.
Place in your air fryer basket in a single layer. Air fry at 390°F for 30 minutes.
Check the internal temperature with a meat thermometer. It should read 160-165°F at the thickest part. Cooking times vary between air fryer models. Adjust by a minute or two if needed, but don't overcook.
The skin should be golden brown with bubble pockets across the surface.
You may own a different air fryer than me. I use THIS Ninja Foodi Air Fryer! Depending on the air fryer model, you may want to adjust the cooking time, increase or reduce it by 1 to 2 minutes, and avoid overcooking the roasted pork.
Insert an instant-read thermometer at the thickest part of the cooked pork belly and check that the internal temperature of the pork is at least 160-165F.
Rest and Slice
Remove your crispy roast pork belly with kitchen tongs. Let it rest for 5 minutes. This redistributes the juices so they don't run out when you cut.
Slice into thick pieces. Thin slices are for Korean bo ssam, not Cantonese siu yuk. You want chunky bites that show off those layers.
Critical Steps for Success
Skip any of these and your air fryer pork belly won't turn out right:
- Parboiling the pork belly tightens the skin and starts the rendering process. It also helps remove impurities.
- Baking soda and vinegar rub creates chemical bubbling that forms tiny holes. Those holes puff up into the crackling texture you're after.
- Overnight drying is non-negotiable. Moisture is the enemy of crispy skin. The fridge pulls out water and concentrates flavor.
- Foil wrapping protects the meat from the direct heat while letting the skin get absolutely hammered. You want that contrast between crispy top and juicy inside.
Other Pork Recipes You'll Love
If you love this pork belly recipe, you may also like these pork forward recipes on our blog. It's a total change of texture and flavor, but are reader's favourite!
- Best Tonkatsu Japanese Pork Cutlet 豚カツ
- Chinese Salt and Pepper Air Fryer Pork Chops 氣炸鍋椒鹽豬扒
- Instant Pot Salted Pork and Century Egg Congee 壓力鍋皮蛋瘦肉粥
- Steamed Minced Pork with Salted Fish 鹹魚蒸肉餅
How To Meal Prep HK Roast Pork
Batch your prep work during the week. Divide pork belly into portions that fit your air fryer basket. Season and dry them all at once.
Store marinated portions in the fridge. Pop one in the air fryer just before dinner. Fresh roast pork belly beats reheated any day.
You can also freeze marinated portions for up to 2 months. Thaw overnight in the fridge before cooking.
How to Reheat Leftover Pork Belly
Store leftover crispy pork belly in an airtight container in the fridge for up to 3 days.
- Air fryer reheating: Heat at 365°F for 5-7 minutes. The skin crisps back up perfectly.
- Oven method: Reheat at 400°F for 10-15 minutes. Check at the 10-minute mark to prevent burning.
The skin softens in the fridge but revives beautifully with either method. Don't microwave it unless you want sad, rubbery pork.
Roasted Pork In Oven Method
You can also reheat Leftover pork belly in the oven at 400F for 10-15 minutes. Check around the 10 minute mark to avoid burning.
Alternatively, if you are meal planning or hosting a party, prepare portions of pork belly of the desired size to fit your air fryer basket. Pop the marinated pork belly into the air fryer just before dinner is served!! Everyone loves fresh, crispy roasted pork!
What To Serve With Crispy Air Fryer Pork Belly
Honestly? The best way to eat crispy pork belly is straight up, no sauce needed. That's how we eat it from the BBQ shop takeout box.
Don't drizzle hoisin sauce on it. And please don't pair it with applesauce like some fusion recipes suggest. The meat doesn't need help!
Thick slices work beautifully in festive dishes like poon choi (盆菜, Pén cài). Or braise them with Braised Roasted Pork Belly with Napa Cabbage and Vermicelli for a warming winter meal.
Side dish ideas:
- Fried Garlic Seafood Fried Rice 金蒜海鮮炒飯
- Air Fryer Cauliflower 氣炸鍋菜花
- Vegan Tofu Stir Fry 五彩金銀滿屋豆乾小炒王
- Chinese Braised Beef Brisket & Tendon Recipe 柱侯蘿蔔炆牛筋腩
- Braised Chinese Mushrooms 髮菜炆冬菇
- Chinese Sticky Rice 糯米飯
After heavy holiday eating, balance yourself with traditional Chinese octopus soup for kidney essence and adrenal recovery. Cantonese families make this when someone needs deep nourishment.
Frequently Asked Questions (FAQs)
Common Questions About Chinese Air Fryer Roast Pork Belly
Got questions about making crispy air fryer pork belly? Here are the answers to what readers ask most.
Yes. Roast at 400°F in a conventional oven for 45-60 minutes. The air fryer just cuts cooking time and creates more even crackling.
The skin wasn't dry enough. You must refrigerate uncovered for 24 hours minimum. Moisture prevents crackling.
No. Pork loin is too lean. You need the fat layers in pork belly for proper texture and flavour.
No. Scoring is for the meat side only. Pricking holes in the skin serves a different purpose than scoring.
Internal temperature should hit 160-165°F. The skin should be golden with visible bubble pockets.
Freezing ruins the crispy texture. Freeze it raw and marinated instead, then cook fresh when you're ready.
A 5-6 quart air fryer fits a 1 lb slab comfortably. Smaller models work fine if you cut the pork belly into portions. Just don't overcrowd the basket or the skin won't crisp evenly.
No point. The entire goal is crispy crackling skin. Without skin, you're just making plain roasted pork. Buy skin-on pork belly or choose a different recipe.
Parboiling tightens the skin and starts rendering the fat. It also removes impurities and helps create that tender texture underneath the crispy layer. Don't skip this step.
Wrap tightly in plastic wrap or put in an airtight container. Store in the fridge for up to 2 days or freeze for up to 2 months. Always keep the skin uncovered during the drying phase.
Yes, but cook in batches. Don't stack pork belly pieces in the air fryer or they won't crisp properly. The skin needs direct air circulation from all sides.
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> Recipe Card
Air Fryer Pork Belly (Crispy Chinese Siu Yuk)
Making Crispy Chinese roast pork belly 氣炸鍋脆皮烧肉 at home takes just 30 minutes of active cooking. This foolproof air fryer pork belly recipe delivers restaurant-quality crackling skin every single time. You'll get juicy, tender meat underneath a shattering-crisp layer that rivals any Cantonese BBQ shop. No special equipment needed beyond your air fryer. The secret? A few prep steps that guarantee perfect results.
- Prep Time: 25
- Cook Time: 30
- Total Time: 55 minutes
- Yield: 4 people 1x
- Category: Main Dishes
- Method: Air Fry
- Cuisine: Chinese
Ingredients
1 lbs pork belly, divided to fit the air fryer
Marinade Ingredients
- 2 tsp salt
- 1 tsp sugar
- 1 tsp Chinese five spice powder
- ½ tsp ground white pepper
Pork Belly Skin Coating
- 1 tbsp white vinegar
- 2 tsp baking soda
Instructions
- Wash pork belly and pat dry with a kitchen paper towel.
- Boil cold water in a large pot.
- Add pork belly skin side down into a pot of boiling water. Boil for 10 mins.
- Remove the pork belly from the pot and lay it flat on a heavy cutting board.
- Prick the pork belly skin with meat tenderizer needles or a fork. Toothpicks are too weak and will not do the job.
- One of the key tips to ensure a flavourful marinade is to make a few incisions (shallow cuts) with a sharp knife on the bottom of the pork belly, but do not cut through to the skin.
- In a small bowl, add marinating spices and mix well.
- Apply marinating spice on the meat side.
- Flip the pork belly over and apply a mixture of white vinegar and baking soda onto the skin.
- Evenly coat the skin with salt.
- Place the pork belly skin side up without covering it in the refrigerator for at least 24 hours. Crackling roast pork requires dry skin. Do not skip this critical step.
- Remove from the refrigerator and let rest at room temperature for approx. 20 mins.
- Preheat the air fryer to 400F.
- Wrap a large piece of foil around the sides of the pork belly without covering the top of the skin. This is the best way to keep the meat juicy.
- Place pork belly into the air fryer in a single layer.
- Air fry at 390F for 30 mins. You may own a different air fryer than me. I use THIS Ninja Foodi Air Fryer! Depending on the air fryer model, you may want to adjust the cooking time, increase or reduce it by 1 to 2 minutes, and avoid overcooking the roasted pork.
- Insert an instant-read thermometer at the thickest part of the cooked pork belly and check that the internal temperature of the pork is at least 160-165F.
- Carefully remove the perfectly golden brown and crispy roasted pork belly from the air fryer with kitchen tongs.
- Let pork belly rest for a few minutes.
- Slice crispy pork belly into thick pieces. No one wants thinly sliced pieces.
Notes
For best results, do all the prep work and don't skip the following steps:
- parboil the pork belly
- baking soda and white vinegar rub
- overnight drying
- wrapping the slab of pork belly with aluminum foil
Poking holes into the skin of the pork belly will release its natural oils. Essentially, the skin's oils will fry the skin of the succulent roasted pork belly into crackling goodness.
Nutrition
- Serving Size: 1 plate
- Calories: 597
- Sugar: 1.1 g
- Sodium: 1829 mg
- Fat: 60.2 g
- Carbohydrates: 1.8 g
- Fiber: 0.1 g
- Protein: 10.8 g
- Cholesterol: 81.8 mg
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Sean says
This is genius! I've been using my air fryer for so many things, but I haven't tackled anything like this. I've always thought of crispy pork belly as the kind of thing I couldn't do at home, but this is amazingly doable. Can't wait to share this with more people!
Swathi says
These air fryer roast pork belly looks delicious love that crispy and juicy meat . I am trying this for dinner today.
Marie-Pierre Breton says
Oh, this looks scrumptious!! I'm all about the texture and contrast, and this piece of pork is perfect for my taste buds. Going hunting for a pork belly piece now! I'll let you know how it goes! Thanks for sharing!
Asha says
The air-flyer cooked the pork belly to crispy - yet tender - perfection. The spices used were very tasty.
Liz says
Love how easy this was to follow! Thanks for sharing - so good!
Bernice says
Great timing! I actually bought a package of frozen prepared pork belly from Costco and made it in our air fryer. It turned out amazing and I was looking for a recipe so I could make it at home. Your recipe tastes almost the same as the Costco one...only it's better!
Jacqueline Debono says
This pork belly looks out of this world! I actually got an airfryer for Christmas and have added this to my list of recipes to try in it!
Lily says
Delicious and so crispy the skin! Love that it can be done quickly in the AF vs an hour in the oven.
Debra says
Perfect dish to make in the air fryer....so easy and it came out tasty and crisp.
Elizabeth says
So yummy and crispy! Thanks for sharing!
Amy Liu Dong says
Oh my, this dish looks amazingly delicious and very enticing! Totally love the crispy look of the outside and the tender juicy meat inside!
Sharon says
Looks great!! I am adding your recipe to my Lunar New Year board to save it and make it next month!
Andréa says
Looks delicious!
Liz says
The flavors along with the contrast in textures made this a phenomenal dish!! And I loved making it in the air fryer!!!
Beth says
Pork belly is so good. I've had it a few times at Asian restaurants, so I can't wait to try this.
Bobby says
This turned out absolutely amazing. So crisp and tender. Thank you!
Jovita says
There is nothing better than a crispy pork belly! The recipe looks super easy thanks to air fryer. I'm definitely trying this!
Dina and Bruce says
I have been looking for a recipe for pork belly! Going to make this tonight! Looks so good!
Saif says
I don't eat pork but I can tell this roasted pork belly is delicious. My relative is definitely going to love this when I refer this recipe to them.
DK says
Amazing recipe! Love how crispy the skin turns out with this method. Also, great tip on poking holes in the skin to enable that extra crispiness!