Crispy, crunchy pig belly that has been air-fried makes the ideal bite-sized morsels of delight. Now, what used to take hours may be completed in a fraction of that time. This is something you must attempt. Air Fryer Crispy Pork Belly
Siu yuk, or crispy pig belly from China, is a family favorite. A wonderful supper may be made with just a few basic items.
Golden brown and bouncy describes the pig skin. The meat is flavorful, juicy, and soft. And best of all, making it doesn’t take a whole day. Later, more on that. Yet first…
What is crispy pork belly?
A traditional Cantonese pig meal is Cantonese roast pork belly, commonly referred to as crispy pork belly or siu yuk. This is available practically everywhere in Chinatown, as well as occasionally at Chinese supermarkets.
This crispy pork belly prepared in the Cantonese way is a slab of skin-on pork belly with melt-in-your-mouth fat, juicy, tender, and very delicious meat.
Pork belly with the skin on – It’s essential that you use a piece of pork belly with the skin on. Additionally, make an effort to choose a slab of pork belly that is uniform in thickness and has a minimum equal fat to meat ratio. We personally favor a meat to fat ratio of 2:1.
Kosher salt is what we advise using for salt (or any coarse salt). Salt will be added to the spice mixture and utilized to assist the skin of the pork belly dry out.
Brown sugar: You can use either light or dark brown sugar. Compared to conventional granulated white sugar, it enhances taste. But it’s also fine if you simply have ordinary.
Chinese five spice powder: The primary flavour in the spice blend for the crispy pork belly is five spice.
Black pepper, ground cumin, garlic powder, and onion powder are all optional, but we highly recommend having them on hand! Your pork belly will have a lot more taste thanks to them.
Any oil with a high smoking point that is neutral will work (vegetable, soy, grapeseed, etc). Just a little bit will do. It is used to softly brush the skin of the pork belly.
How to make crispy pork belly in an air fryer?
Make the seasoning mix:
In a bowl, combine all the seasoning mix components (brown sugar, salt, five spice, cumin, onion powder, garlic powder, and black pepper). combine, then reserve.
Pork belly should be ready for air frying when:
- Using a fresh kitchen towel or paper towels, pat the pork belly dry.
- Lightly score the skin of the pork belly, skin up, just deeply enough to cut through the skin. Repeat, approximately 1 inch apart, all over the pig skin. Repeat after rotating the pork belly 90 degrees. You can score straight or diagonally to form squares or diamonds.
Advice: Avoid cutting into the flesh! Cutting into the meat will release its juices and stop the skin on the pork belly from being crispy. It’s okay to cut through the fat. The best knife is a sharp one.
- Place the skin-side down on the pork belly. Slices that are 1 inch deep and spaced approximately an inch apart over the fleshy portion of the pork belly to score it. Repeat after rotating the pork belly 90 degrees. Be careful not to sever too deeply! The pork should continue to be entire.
- Liberally sprinkle the meaty portion of the pork belly with the prepared spice mix while it is still skin side down. Be sure to enter the little openings you just created. The full spice mixture was used to season a 1 1/2 pound chunk of pork belly.
Recommendation: Avoid getting any of the spice on your skin! The seasoning will make the skin burn and turn it black. Simply wipe the seasoning mixture off the skin if it gets there before air frying.
Air fry the pork belly:
- Lay the skin-up, seasoned pork belly on a piece of aluminum foil. To build a temporary tin that covers the sides of the pork belly and leaves the top open, wrap and fold the foil up. As the pork belly cooks, this will catch the fat and juices.
Because you can easily shape the foil to wrap around the pork belly, we advise using it to make a pan. While the skin is being cooked using dry heat, the tin serves as a steamer to keep the pork belly moist.
- If further drying is required, do so. The pork belly skin should be liberally salted with coarse salt. The object need not be a thick layer
- Insert the pork belly into the air fryer basket and cook for 35 minutes at 200°F. Scrape off the salt after 35 minutes, then rub a thin coating of oil all over the pig skin.
Don’t scrape the salt into the metal tin, expert advice! That will salt the pork belly excessively. Instead, scrape it into the air fryer basket and afterwards discard it.
- Raise the temperature of the air fryer to 400°F and cook the pork belly for a further 40 minutes, or until the pork belly is well cooked and the skin is golden and crisp.
- When the pork belly is finished, take it out of the pan and the air fryer. Prior to chopping, let the pork belly rest on the cutting board for at least 10 minutes. Once the pork belly has rested, chop it into the appropriate size and devour it immediately!
The skin side down of the pork belly makes cutting it simpler. To avoid the skin becoming soggy from liquids, let the pork belly sit with the skin side up.
Tips to make your pork belly crispy
Before air frying, thoroughly dry the skin of the pork belly. Use paper towels or a fresh kitchen towel to completely dry the pork skin.
Generously season the skin of the pork belly with coarse salt. The skin of the pork belly will become dry during the early cooking period because salt absorbs moisture.
Avoid making deep cuts into the flesh. Just enough of a score should be made to penetrate the skin. It’s okay to cut through the fat. But refrain from slicing into the flesh. As it cooks, fluids will be released, preventing the skin from becoming crispy.
You could poke holes in the skin of the pork belly instead of scoring it. You might make several holes in the skin of the pork belly instead of scoring it. Make use of a meat-tenderizing instrument or a toothpick. Do not poke any holes in the flesh, please!
Pick the ideal pork belly. You should make every effort to locate a slab of skin-on pork belly that is uniform in thickness and has at least an equal ratio of fat to meat. Even superior pork belly will have a meat-to-fat ratio of 2:1.
Avoid getting the spice mix on the skin of the pork. Getting the spice mix on the pig skin will cause it to burn and turn black. Just brush it off before air frying if you do manage to get some spice on it.
Season the meaty portion of the pork belly liberally. Make careful to rub the spice mixture into the pork belly’s shallow incisions. This will guarantee that the meat is extremely tasty and well-seasoned.
Each air fryer is unique. Therefore, modify the air frying temperature and duration as necessary. Our Power XL 7Qt air fryer serves as the basis for our cook time and temperature.
If you anticipate having crispy pig belly leftovers, cut it into thick strips and place them in an airtight container in the refrigerator to keep for up to 3 to 4 days. Before putting the pork belly in the refrigerator, make sure to let it cool completely.
The crispy pork belly may also be frozen for up to two months. Keep in mind that the skin won’t be as crispy as it was when it was fresh.
How to reheat crispy pork belly?
Wrap the sides of the pork belly strips in foil to reheat chilled, crispy pork belly, leaving the skin up and exposed. Reheated for 5 to 10 minutes at 350°F in the air fryer, or until thoroughly heated and the skin is crisp.
If your oven has a top heating element, you may also carry out the same procedure there. Simply change the rack’s position from the second to the top and bake the pork belly for about 10 minutes at 375°F, or until it is heated and the skin is crispy.
Be aware that reheated pork belly will never compare to freshly prepared pig belly. The skin will be a little less crispy and the flesh a little drier.
Why is my pork belly skin not crispy?
The pig skin is most likely not sufficiently dried if your roasted pork belly is not crispy. The pig skin should be well dried, scored, and salted liberally.
Cantonese for crispy roast pork belly?
Siu yuk is the Cantonese name for crispy pork belly, commonly referred to as Cantonese roast pork belly.
Describe pork belly.
A fatty, boneless chunk of pork called “pork belly” comes from the pig’s belly. On occasion, you may even find pork belly that still had the ribs connected. For meals like siu yuk, hong shao rou (Chinese braised pork belly), and char siu, pig belly is the most popular piece of meat.