This is one of those recipes that looks like a chef made it but the ingredients are simple, and the method is straightforward. Once you get the technique down, it'll work every single time. No oven, no deep frying, no fancy tools. Feel free to change the marinade for the pork to whatever you feel like. It can be Chinese style with five spice powder or Western style with garlic, onions and herbs. Choose your own adventure.
You just need to prep ahead… and make sure the skin. is. dry. every step of the way. That’s the real secret to crispy, crackling pork belly from the air fryer.
A note: Pork skin blisters best at 220°C or higher. Some air fryers won’t reach that level of heat. So if you want a truly foolproof crackle, the oven is still your best friend.
Why I Love It:
✔️ Oven-free method
✔️ No messy oil splatter
✔️ Crisp skin, juicy meat
✔️ Can be made ahead
✔️ Guaranteed to make you the favourite relative or friend in the room. It’s the best thing to bring to a party!
Ingredients:
Main Ingredients:
- 1kg fresh pork belly (make sure it fits your air fryer)
- A few generous pinches of salt
- White vinegar
Marinade for Pork:
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp Shao Xing wine
- 1 onion, thinly sliced
- Optional: minced garlic, five spice powder, or herbs of choice
Instructions:
1. Portion the pork belly to fit your air fryer
2. Blanch it skin-side down in ~1 inch of boiling water for 2 mins. Move to prevent sticking
3. Cut slits on the underside to help the marinade soak in
4. Poke as many holes as possible into the skin (don’t go too deep). If you don't have the metal implement I used, some satay sticks or forks will work
5. Score the skin to make chopping easier after cooking
6. Make a double-layer foil sheet. Place pork meat-side up, rub in marinade, and stuff onions/garlic into the slits. Flip skin-side up
7. Wrap foil tightly around the pork to form a foil boat, leaving only the skin exposed
8. Wipe the skin dry of all traces of marinade, sprinkle salt generously, and refrigerate uncovered overnight
9. Optional: Check periodically and blot away any moisture. Add more salt. You want the skin to be as dried out as possible for the highest chance of crispy skin
10. The next day, take it out of the fridge and let pork come to room temp (about 1 hour)
11. Blot skin dry again with paper towel and brush with a thin layer of vinegar
12. Air fry at 180°C for 45 minutes
13. Brush with vinegar again. Air fry at your highest temp (e.g. 200°C, the ideal temp is 220°C) for 15 minutes until bubbly and golden
14. Let rest for 20 minutes before chopping
A note: Pork skin blisters best at 220°C or higher. Some air fryers won’t reach that level of heat. So if you want a truly foolproof crackle, the oven is still your best friend.
👶🏻 Toddler-Friendly Version:
Skip the skin and slice the meat into soft pieces. Shred and mix with rice or porridge — high in iron and toddler-approved.
