Air Fryer Crispy Pork Belly
Pork belly seasoned with five-spice and salt, air-fried until the skin crackles and the fat renders to silk while keeping the meat tender. Plan ahead: the pork needs to dry-brine uncovered in the refrigerator overnight.
Ingredients
- 2 lbs skin-on pork belly
- 2 tsp kosher salt
- 1 tsp Chinese five-spice powder
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1 tsp rice vinegar
- 1/2 tsp baking soda (for skin only)
- 2 scallions, thinly sliced
Instructions
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1
Score the skin of the 2 lbs skin-on pork belly at 1/4-inch intervals using a sharp knife or skewer, being careful not to cut into the meat. Flip meat-side up and rub with 1 tsp Chinese five-spice powder, 1/2 tsp white pepper, and 1/2 tsp garlic powder. Flip back to skin-side up.
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2
Mix 1/2 tsp baking soda (for skin only) with a few drops of 1 tsp rice vinegar to form a thin paste. Brush this onto the skin only. Pat 2 tsp kosher salt evenly over the skin. Place uncovered on a rack in the refrigerator overnight to dry-brine.
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3
Remove the pork belly from the refrigerator 30 minutes before cooking. Preheat your air fryer to 400°F for 5 minutes.
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4
Place the pork belly skin-side up in the air fryer basket. Air fry at 400°F for 25 minutes, then reduce to 350°F and cook for another 15-20 minutes. The skin should be deeply blistered and crackling, and the internal temperature should reach 160°F (71°C).
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5
If the skin needs more crackling, increase back to 400°F for 3-5 minutes, watching closely. Let rest for 10 minutes before slicing.
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6
Slice into bite-sized pieces and garnish with 2 thinly sliced scallions. Serve with steamed rice and dipping sauce if desired.