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Crispy pork belly – it’s a joyous thing. This air fryer recipe means Cantonese restaurant-style pork (with lots of crunchy crackling!), made with ease and convenience. It’s perfect served with steamed or fried rice, Asian greens and your choice of dipping sauce.
PREP TIME
10 mins (plus marinating time)
COOK TIME
40 minutes
SERVES
6
Ingredients
500g (1 lb) piece pork belly
sea salt, to season
2 tsp Chinese Shaoxing wine
2 tsp Chinese five spice powder
Steps
Use a ruler and a Stanley knife to score the pork belly at 1⁄2-cm (3/16”) intervals. Then go back and score again in the opposite direction to form a cross-hatch or diamond pattern. Generously season the skin side of the pork with salt and rub the salt into the score marks.
Flip the pork over so it is meat-side facing up. Rub the Chinese Shaoxing wine and five spice onto the meat (try to keep the marinade away from the skin, which we want to keep as dry as possible). Flip the pork over and transfer to a large tray. Refrigerate uncovered overnight to allow the salt to draw out moisture from the skin.
Transfer the pork belly to a cutting board and pat the skin dry with paper towel. Take a sheet of foil and place it under the pork belly. Fold the foil up around the pork belly so that it covers all sides of the meat (leaving the top skin exposed). Place the pork belly in the air fryer basket. Cook at 120C/250F for 30 minutes.
Take the pork belly out of the air fryer and remove the foil. Pat the skin dry with paper towel. Place the pork belly back into the air-fryer and cook at 200C/390F for 10 minutes.
Remove the pork belly from the air fryer and rest for 10 minutes. Cut the pork belly into squares or slices and serve with your choice of sides and/or dipping sauce.
Air fryerChinese cuisineFamily favouritesFour ingredient recipesPorkPork bellyRestaurant classics
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What our customers say
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5.0 out of 5 stars (based on 3 reviews)
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RATE AND REVIEW
Best Pork Belly by far!!
October 25, 2023
We eat this at minimum once a month and most times twice a month. We eat it with julienned green onions and Hoisin sauce spread on a thin wrapper
Tracy
Best pork belly
July 24, 2023
Very easy recipe to follow
Charmaine
pork belly
March 29, 2023
love the pork belly
Anne
Popular on Marion's Kitchen
Air Fryer Chinese 5-Spice Pork Belly
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Ingredients
500g (1 lb) piece pork belly
sea salt, to season
2 tsp Chinese Shaoxing wine
2 tsp Chinese five spice powder
Steps
Use a ruler and a Stanley knife to score the pork belly at 1⁄2-cm (3/16”) intervals. Then go back and score again in the opposite direction to form a cross-hatch or diamond pattern. Generously season the skin side of the pork with salt and rub the salt into the score marks.
Flip the pork over so it is meat-side facing up. Rub the Chinese Shaoxing wine and five spice onto the meat (try to keep the marinade away from the skin, which we want to keep as dry as possible). Flip the pork over and transfer to a large tray. Refrigerate uncovered overnight to allow the salt to draw out moisture from the skin.
Transfer the pork belly to a cutting board and pat the skin dry with paper towel. Take a sheet of foil and place it under the pork belly. Fold the foil up around the pork belly so that it covers all sides of the meat (leaving the top skin exposed). Place the pork belly in the air fryer basket. Cook at 120C/250F for 30 minutes.
Take the pork belly out of the air fryer and remove the foil. Pat the skin dry with paper towel. Place the pork belly back into the air-fryer and cook at 200C/390F for 10 minutes.
Remove the pork belly from the air fryer and rest for 10 minutes. Cut the pork belly into squares or slices and serve with your choice of sides and/or dipping sauce.
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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