80/20: The Simplest Crispy Pork Belly (Siu Yuk)

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Directions

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• Step 1
  Pat the pork belly dry with paper towels to remove any excess moisture.
  • 1.50 lb pork belly (625 g)
• Step 2
  Score the underside of the pork belly (meat-side) by making straight cuts across the surface, about 1 cm apart.
• Step 3
  In a small mixing bowl, combine five-spice powder, sugar, white pepper, and Shaoxing cooking wine. Stir until well mixed.
  • 1 tsp five spice powder (3.50 g)
    (example)
  • 1 tsp sugar (3.50 g)
  • 1/2 tsp white pepper powder (1 g)
    (example)
  • 2 tbsp shaoxing cooking wine (16 g)
    (example)
• Step 4
  Rub the sauce onto the underside of the pork belly, avoiding the skin. If any sauce gets on the skin, simply wipe it off with a paper towel.
• Step 5
  Using a knife, skewer, or toothpick, poke shallow holes along the skin side of the pork belly. Be careful not to poke too deep, as this could cause meat juices to surface during air frying, preventing the skin from becoming crispy.
• Step 6
  Sprinkle a generous amount of salt evenly over the pork belly skin. This will help draw out moisture, contributing to a crispier skin during cooking.
  • 1 tsp salt (6.50 g)
• Step 7
  Place the pork belly on two sheets of aluminum foil, stacked for durability. Fold the foil up along all sides to create a tight wall around the pork belly, ensuring the wall is slightly taller than the height of the pork belly to contain any juices.
• Step 8
  Place the pork belly into the air fryer and cook for 40-50 minutes at 250°F (120°C).
• Step 9
  After the initial cook, check the pork belly and pat the skin dry once more. Then, brush the skin with a thin layer of vegetable oil to ensure even crisping.
  • 2 tbsp vegetable oil (30 g)
    (or other neutral oil like avocado oil)
• Step 10
  Air fry the pork belly at 375°F (190°C) for 20 minutes. Since air fryers and ovens can vary in temperature, check the pork belly every 5 minutes to ensure it doesn’t burn and adjust the cooking time if needed.
• Step 11
  To serve, slice the pork belly and pair it with rice, vegetables, and / or an optional sauce made by mixing hoisin sauce with water. Enjoy!
  • 2 tbsp hoisin sauce (40 g)
    (example)
  • 2 tbsp water (30 g)

Per serving