Cantonese Roast Crispy Pork Belly (Siu Yuk)

Air fryer Crispy Pork Belly – Cantonese Roasted Siu Yuk (烧肉)

Equipment

1 Air Fryer

Ingredients

2 lb pork belly, skin on Tip: Choose one with an even layer of fat and lean meat for the best texture.

Marinade

1 tsp salt
1½ tsp sugar
½ tsp baking soda
¼ tsp MSG
½ tsp five-spice powder
½ tsp garlic powder
¼ tsp ground white pepper
½ tbsp Shaoxing wine

For the Skin

2 tsp vinegar
½ tsp baking soda
table salt enough to fully cover the skin

Instructions

Level the Pork Belly: If needed, trim the meat side so the pork belly sits flat. This helps it cook evenly and prevents uneven bubbling later.
Blanch & clean the Skin: In a flat pan, add water to about ½ inch deep and bring it to a boil. Place the pork belly skin side down into the pan and blanch for about 3 minutes. Carefully remove the pork belly, place it skin side up, and let it air-dry. While it’s still warm, use gently scrape off any debris or impurities from the skin.
Poke the Skin: poke holes all over the skin using a sharp skewer, toothpick, or metal pick. Poke straight down, evenly across the entire surface, going through the skin but not pass the closest layer of fat. The holes should be as close together as possible.
Score the Meat: Flip the pork belly over. Score the meat side, cutting through the lean meat close to the skin without cutting all the way through.
Marinate: Mix all the marinade ingredients together. Rub the mixture thoroughly into the meat, making sure it gets into all the cuts and crevices. Avoid getting marinade on the skin.
Create a Foil Box: Place the pork belly meat side down onto a sheet of aluminum foil. Fold up all four sides to form a snug foil box that covers the meat completely while leaving the skin fully exposed.
Vinegar: Mix the vinegar and baking soda together and lightly brush it onto the skin. (see note 1)
Salt: Sprinkle a generous amount of salt over the entire skin, fully covering it. Be careful not to let salt fall into the foil box. (see note 2)
Dry the Skin (Low Heat): Air fry at 260°F (120°C) for 30–40 minutes, or until the skin is completely dry. Once done, remove the salt crust. Carefully clean off any remaining salt and make sure no salt has fallen into the foil box. (see note 3)
Final Crisp (High Heat): Brush the skin with a little more vinegar mixture, then lightly spray or brush on a thin layer of oil.
This is the second “fry.” Air fry at 400°F (200°C or higher) for about 30 minutes, until the skin bubbles up, turns golden, and becomes beautifully crispy.

Notes

Note 1: You can use vinegar on its own, but in my testing, a vinegar + baking soda combination works better than vinegar alone.

Note 2: from my experience, table salt tends to form a solid crust that’s easier to remove later. Kosher salt doesn’t bind as well.

Note 3: Alternative: You can skip this step and leave the pork belly uncovered in the fridge for 3–4 hours to dry the skin naturally, but the low-temperature air-fry is faster and more consistent.