Crispy Chinese Pork Belly


The Ultimate Crispy Chinese Pork Belly (serves 2)

If you've not been cooking your pork crackling this way, then you've been doing it all wrong. This banging air fryer Crispy Chinese Pork Belly is the best I've ever eaten and now you can recreate it at home.



  • 700g pork belly measuring approx. 18cm x 10cm
  •  1 heaped tsp. Chinese 5 spice
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic granules
  • 1 tbsp. Shaoxing Rice wine
  • 1 tsp. oil
  • Approx. 40g Salt to cover


  1. Pop the spices into a bowl along with the Shaoxing rice wine then mix into a paste.
  2. Prick or score the skin of the pork belly, then turn over and make some cuts 2cm deep into the pork belly meat. Rub the paste into the meat, leaving the skin untouched. Take a sheet of foil then wrap this around the base of the pork, making sure none of the meat is exposed then pop onto a tray and place uncovered in the bottom of the fridge overnight. This will help the skin dry out and help you to achieve perfect crispy crackling.
  3. Rub the skin with a small amount of oil then generously sprinkle over the salt. Place on top of your crisp plate inside your air fryer drawer and cook at 140c for 30 minutes. Remove the salt layer then brush off as much as you can. Brush over a little more oil then return to the air fryer. Reset the heat to 200c and continue to cook for further 40 minutes. Rest uncovered for 15 minutes before carving, doing this with the meat side down will help you obtain a neater portion.

You may also like

back to top