AIR FRYER PORK BELLY (SIU YUK) is the recipe I turn to when I want shatteringly crisp crackling without babysitting a hot oven. If you’ve ever struggled with soggy skin or uneven browning, I’ve been there too. My air fryer version is simple, quick, and mess-light, with a few smart tricks that guarantee a crunch you can hear across the kitchen. I’ll walk you through exactly how I make it, why it works, and the small details that make a big difference. If you love bold flavor and crisp texture, you’re in the right spot. Let’s get that perfect crackle at home.
How to Make Crispy Pork Belly in the Air Fryer
Step 1: Prep and dry the skin
Pick a slab of pork belly with an even thickness and a good fat cap. Pat it very dry with paper towels on all sides. Use a skewer or toothpick to poke tiny, shallow holes all over the skin. Do not pierce into the meat. Those micro holes encourage tiny bubbles that turn into that signature crackle.
Flip it over and lightly score the meat side in a crosshatch pattern so seasoning can get in. Keep the knife shallow. Season the meat side with salt, white pepper, a little five spice, and a pinch of sugar. Leave the skin side unseasoned for now. You want it bone dry.
Step 2: Create the skin crust
Make a paste for the skin using 1 teaspoon baking powder and 1 teaspoon salt with a splash of rice vinegar or water. You want it just spreadable. Rub a very thin layer over the skin. The baking powder helps with crisping and the salt draws out moisture. If you only have salt, that still works, just make sure to dry longer.
Set the pork belly skin side up on a wire rack over a tray. Air dry in the fridge uncovered for at least 8 hours. Overnight is ideal. The drier the skin, the louder the crackle.
Step 3: Air fry for the perfect crunch
Preheat your air fryer to 375°F for 5 minutes. Place the pork belly skin side up in the basket. Air fry at 375°F for 25 to 30 minutes. If your belly is thick, go toward the longer time. You’ll see the surface blister and turn golden.
When it looks nearly there, raise the heat to 400°F and cook for 5 to 8 minutes more until the skin is deeply crisp and puffed. Keep an eye on hot spots. If one corner is browning too fast, rotate the piece. When done, let it rest 10 minutes before slicing so the juices settle and the crackling stays intact.
Want more air fryer ideas after this? Check out my air fryer recipes collection for quick dinners and easy snacks that actually crunch.
Ingredient Tips for Air Fryer Pork Belly
- Pork belly: Aim for an even, rectangular piece about 1.5 to 2 pounds. Uneven cuts can brown patchy. Skin-on is a must for that crackle.
- Salt: Use kosher or sea salt. It pulls out moisture and seasons more evenly than table salt.
- White pepper and five spice: Gentle warmth and aroma without overpowering the pork. If you like it bold, add a touch of garlic powder.
- Baking powder: Helps the skin puff. If you skip it, extend the fridge dry time and be extra attentive to dryness.
- Rice vinegar: A quick swipe on the skin can help dry it further. A light hand is key.
- Oil: Optional. If you use it, brush on the last 5 to 8 minutes only. Too early and it can soften the skin.
- Pairing idea: Serve with crisp sides like air fryer garlic parmesan potatoes to balance the richness.
One more tip. If your air fryer basket has wider holes, lay a piece of perforated parchment under the pork belly to prevent sticking but still allow airflow.
Secrets to the Best Crispy Air Fryer Pork Belly
The little tricks that change everything
Dryness is everything. I never skip the fridge rest. Overnight drying creates that glassy, bubbly skin. If you are short on time, use a fan near the counter for 30 minutes, then proceed. It is not perfect, but it helps.
Control your heat. Start at 375°F to render the fat and cook the meat through, then finish hot for blistering. Jumping straight to 400°F can burn the surface before the center warms up. That two-stage approach delivers both tenderness and crunch.
Salt is a tool, not just flavor. A light coating on the skin pulls moisture up. If you see droplets, blot them off before the final minutes. That last blot can be the difference between crisp and chewy.
Resting matters. After air frying, give it 10 minutes to sit. The crackling sets and the juice redistributes so every slice is succulent. Slice with a sharp knife or serrated knife, skin side down, to keep the crackle intact.
Crackle insurance. If your skin did not puff as much as you hoped, cut the pork into strips and pop the strips back in at 400°F for 2 to 3 minutes. More edges equal more crunch.
My family asks for this every Sunday now. The skin snaps, the meat stays juicy, and clean-up is minimal. I have tried oven versions, but the air fryer wins for me every time.
Love crispy, salty bites? You might also like air fryer bacon for brunch or topping a rice bowl alongside this pork belly.
How to Serve Air Fryer Pork Belly
Simple ways to make it a meal
- Rice bowl: Sliced pork belly over hot jasmine rice with cucumbers, scallions, and a drizzle of soy or hoisin.
- Noodle night: Toss with chewy noodles, sautéed greens, and chili oil for a fast comfort dinner.
- Fresh crunch: Wrap slices in lettuce with herbs, pickled carrots, and a squeeze of lime.
- Snack board: Pair with pickles, mustard, and crisp sides like air fryer mushrooms for a fun, shareable platter.
- Taco twist: Warm tortillas, add pork belly, cabbage slaw, and a swipe of spicy mayo.
I also like to serve a bright side to cut the richness. A quick cabbage or crunchy veggie side does the trick. If you need something fast for kids, try adding a crispy element like seasoned wedges or even mini rice cakes on the side.
Air Fryer Pork Belly vs. Oven Roasted Pork Belly
Both have a place, but the air fryer is my weeknight winner. It heats fast, uses less energy, and keeps the mess contained. The compact space also circulates hot air well, which encourages blistering. You can get golden crackling in 30 to 40 minutes without turning on the big oven.
Oven roasted pork belly can be great for big batches. It is easier if you are cooking for a crowd and want roomy trays. But it needs more time to preheat and often requires extra steps like a salt crust or longer drying. For consistent crisp with less guesswork, I reach for the air fryer.
If you love quick air fryer mains for busy nights, take a look at these crispy air fryer fish sticks. They are a fun option alongside a few slices of pork belly for a playful surf-and-turf plate.
Common Questions
How do I keep the skin from getting chewy?
Dry the skin uncovered in the fridge overnight and avoid brushing oil too early. Finish hot at 400°F and let it rest before slicing.
Can I use frozen pork belly?
Thaw fully in the fridge. Pat it very dry before seasoning. Moisture is the enemy of crisp skin.
What if my air fryer smokes?
Trim excess dangling fat and add a little water to the drip tray. That cuts down on smoking as the fat renders.
Do I need baking powder?
It helps but is optional. If you skip it, focus on a longer fridge dry and that final high-heat blast.
How do I reheat leftovers?
Air fry at 375°F for 3 to 5 minutes. Reheat slices, not a whole slab, for best texture.
A crispy, cozy sign-off
If you have been nervous to try AIR FRYER PORK BELLY (SIU YUK), this is your sign to go for it. Keep the skin dry, use steady heat, and finish hot. That is the whole game. Once you hear that first crack, you will understand why I love it.
For extra inspiration and visual cues, I also like the guides from other creators. You might enjoy this detailed tutorial, Air Fryer Crispy Pork Belly (SUPER CRISPY!) (VIDEO) – CJ Eats …, and this step-by-step approach, Air Fryer Siu Yuk (空气炸锅脆皮猪肉) – Omnivore’s Cookbook. They line up with my core tips and are great for comparing timing and texture.
When that crunchy mood strikes again, try fun sides like crispy air fryer avocado fries or a sweet treat like air fryer apple fritters. And if you want a lighter main for later in the week, these air fryer salmon bites are a keeper too. Now get that crackle going and enjoy the most satisfying pork belly at home.
Air Fryer Pork Belly (Siu Yuk)
Ingredients
For the Pork Belly
- 1.5-2 pounds skin-on pork belly Choose an even, rectangular piece for the best crackle.
- 1 teaspoon baking powder Helps the skin puff; can be omitted but will require longer drying time.
- 1 teaspoon salt Use kosher or sea salt for evenly seasoned meat.
- 1 splash rice vinegar or water For the skin paste, adjust to make it spreadable.
For Seasoning
- to taste white pepper Provides gentle warmth and aroma.
- to taste five spice powder Adds flavor without overpowering the pork.
- a pinch sugar Balances flavors in the seasoning.
Optional
- to taste oil Brush on the last 5-8 minutes of cooking for added flavor.
Instructions
Preparation
- Pat the skin of the pork belly very dry with paper towels on all sides.
- Use a skewer or toothpick to poke tiny, shallow holes all over the skin without piercing the meat.
- Score the meat side in a crosshatch pattern to allow seasoning to penetrate.
- Season the meat side with salt, white pepper, five spice, and sugar, leaving the skin side unseasoned.
Create Skin Crust
- Mix baking powder, salt, and a splash of rice vinegar or water to form a paste.
- Rub a thin layer of the paste over the skin.
- Set the pork belly skin side up on a wire rack over a tray and air dry in the fridge uncovered for at least 8 hours, preferably overnight.
Cooking
- Preheat your air fryer to 375°F for 5 minutes.
- Place the pork belly skin side up in the air fryer basket.
- Air fry at 375°F for 25 to 30 minutes, adjusting time for thickness.
- Increase temperature to 400°F and cook for an additional 5 to 8 minutes until the skin is crisp and puffed.
- Let the pork belly rest for 10 minutes before slicing.
