Why You’ll Love This Recipe

Air Fryer Pork Belly, also known as Siu Yuk, is a crispy, juicy, and savory Chinese-style roast pork that delivers restaurant-quality crackling without the need for a traditional oven or deep frying. Using the air fryer makes this dish faster and less messy, while still achieving that irresistible crunchy skin and tender meat. Perfect for family dinners, gatherings, or when you’re craving something crispy and flavorful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pork belly with skin on
white vinegar
salt
five-spice powder
white pepper
garlic powder
Shaoxing wine (or dry sherry)
baking soda (optional, for extra crispy skin)

directions

Clean the pork belly and pat it dry with paper towels.

Use a fork or skewer to prick holes all over the skin—be careful not to pierce through to the meat.

Flip the pork belly over and rub the meat side with five-spice powder, white pepper, garlic powder, salt, and Shaoxing wine.

Flip it back, then brush the skin with white vinegar and sprinkle an even layer of salt on top.

Place the pork belly skin-side up on a rack or tray, uncovered, and refrigerate overnight to dry out the skin.

Preheat the air fryer to 375°F (190°C).

Scrape off the salt crust from the top of the pork skin and pat it dry again. Optionally, brush with a little more vinegar and sprinkle a pinch of baking soda.

Place the pork belly skin-side up in the air fryer basket. Cook for 30-40 minutes, or until the skin is bubbly and crispy and the internal temperature reaches at least 160°F (71°C).

Let the pork belly rest for 10 minutes before slicing with a sharp knife.

Servings and timing

This recipe yields 4-6 servings.
Preparation time: 15 minutes (plus overnight drying time)
Cooking time: 30-40 minutes
Total time: 45-55 minutes (excluding chilling)

Variations

Use hoisin or char siu marinade for a sweeter flavor profile.
Add chili powder or crushed red pepper for a spicy twist.
Try using miso paste instead of five-spice for a fusion flavor.
Cut into bite-sized pieces and serve as an appetizer with dipping sauce.

storage/reheating

Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheat in the air fryer at 350°F (175°C) for 5-8 minutes to restore crispiness.
For longer storage, freeze slices for up to 1 month and reheat from frozen.

FAQs

Why is my pork belly skin not crispy?

Make sure the skin is thoroughly dried before cooking. Overnight drying in the fridge is key.

Can I use another cut of pork?

Pork belly is ideal for Siu Yuk due to its fat content and skin. Other cuts won’t achieve the same result.

What does the vinegar do?

It helps break down the skin and promotes crisping during air frying.

Can I skip the overnight drying step?

It’s not recommended, as moisture in the skin will prevent crisping.

Do I need to flip the pork belly in the air fryer?

No, keep it skin-side up the whole time for the best crackling.

Why use baking soda?

It raises the skin’s pH, helping it crisp better—but use sparingly.

Can I scale the recipe?

Yes, but don’t overcrowd the air fryer. Cook in batches if needed.

Can I make this without an air fryer?

Yes, roast in an oven at 375°F (190°C) on a wire rack for similar results.

What should I serve this with?

Steamed rice, pickled veggies, or Chinese mustard are great options.

Is this recipe gluten-free?

Yes, if you use gluten-free Shaoxing wine or substitute with dry white wine.

Conclusion

Air Fryer Pork Belly (Siu Yuk) is the perfect way to get ultra-crispy, savory roast pork without the hassle. With its crunchy skin, juicy interior, and bold seasonings, it’s a dish that impresses every time. Whether you’re new to air frying or a seasoned pro, this recipe will quickly become a go-to favorite.