Air Fryer Crispy Pork Belly

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• Step 1

  To the meat side, use a knife to make 1/2 inch deep cuts lengthwise across the pork belly.

  • 6 cup pork belly, skin on (1362 g)
• Step 2

  In a small bowl, combine salt, white pepper, five spice powder, sugar, and Shaoxing wine to make a paste.

  • 1/2 tbsp salt (9 g)
    (kosher)
  • 1/2 tbsp white pepper (3 g)
  • 1/2 tbsp five spice powder (3 g)
  • 1/2 tbsp sugar (6 g)
  • 1/2 tbsp shaoxing wine (7.5 g)
• Step 3

  Evenly spread the paste on the meat side of the pork ensuring not to touch the skin.
• Step 4

  Pat the skin-on pork belly dry with a paper towel and poke holes all across the skin of the pork using skewers or sharp knife. Ensure that the holes only puncture the skin and fat (do not pierce all the way through the meat).
• Step 5

  Cut the slab of pork belly so it will fit in your air fryer.
• Step 6

  Create a tin foil frame around the pork belly, leaving a ½” gap up from the edges of the pork to prevent salt from spilling over.
• Step 7

  Brush a layer of vinegar on the skin, then cover the skin completely with a layer of salt.

  • 1 tbsp white vinegar (15 g)
  • 1 cup salt (288 g)
    (kosher)
• Step 8

  Air fry at 250F for 30 minutes or until the salt has dried completely.
• Step 9

  Remove the salt from the pork belly and brush off any excess. Pat dry with a paper towel.
• Step 10

  Brush the skin with neutral oil, then air fry at 400F for 30-40 minutes until the skin is puffed and crispy.

  • 1 tbsp neutral oil (14 g)
  • 6 cup pork belly, skin on (1362 g)
• Step 11

  Check at the 20 minute mark and every 5 minutes to monitor the skin, checking for burning, as the time will vary with different air fryers! If spots of the skin begin to burn, place a small piece of foil over the specific area to cover it and allow the exposed areas to continue crisping up.