Crispy Pork Belly (Siu Yuk) – Air Fryer Recipe

Step 1: Prepare the Pork Belly

Wash the 1.5kg pork belly thoroughly. Use a knife to scrape the pork belly skin to remove any impurities. Flip the pork belly and cut slits about 3/4 of the way through the meat, ensuring not to cut through the skin. This helps the meat absorb flavor.

Step 2: Marinate the Meat Side

Put on gloves. Sprinkle 2 teaspoons of salt over the meat side of the pork belly and massage it thoroughly into the slits and surface. Next, sprinkle 1.5 teaspoons of Chinese 5 spice powder and massage it into the meat. Finally, add 2 teaspoons of fermented bean curd (bean sauce) and massage it well into the meat.

Step 3: Treat the Skin

Flip the pork belly skin-side up. Sprinkle 2 teaspoons of bicarbonate soda evenly over the skin and massage it in. If the skin feels too dry, add a few teaspoons of water to help spread the bicarbonate soda. Then, sprinkle 2 teaspoons of salt over the skin and massage it in, adding a few more teaspoons of water if needed to create a paste-like consistency.

Step 4: Marinate Overnight

Place the treated pork belly on a tray, skin-side up, and refrigerate it uncovered overnight. This step is crucial for drying out the skin, which contributes to crispiness.

Step 5: Boil the Pork Belly

The next day, boil a wok of water. Once boiling, place the pork belly skin-side down into the water and boil for 10 minutes. Then, flip the pork belly meat-side down and boil for another 5 minutes.

Step 6: Prepare for Air Frying

Carefully remove the pork belly from the boiling water. Use a knife to scrape the skin again to remove any softened layers or impurities. Then, use a spike tool or two forks to poke numerous holes all over the skin. This step is vital for achieving a bubbly, crispy skin.

Step 7: First Air Fry Session

Place the pork belly skin-side down in the air fryer basket. Set the air fryer to 200°C (≈390°F) (approximately 390°F) and air fry for 30 minutes.

Step 8: Second Air Fry Session

After 30 minutes, remove the pork belly from the air fryer. The meat side should be cooked. Poke more holes into the skin, which should now be partially crispy. Place the pork belly back into the air fryer, this time skin-side up. Set the air fryer to 200°C (≈390°F) (approximately 390°F) and air fry for another 20 minutes, or until the skin is golden brown and very crispy.

Step 9: Serve the Siu Yuk

Once the Siu Yuk is perfectly crispy, remove it from the air fryer and place it on a cutting board. Cut the crispy pork belly into bite-sized pieces. Arrange the pieces on a serving plate and enjoy your homemade crispy Siu Yuk!

• Cutting slits into the meat helps it absorb more flavor.

• You can add more Chinese 5 spice if you prefer a stronger aroma.

• If the bicarbonate soda appears too dry on the skin, add a few drops of water to help spread it evenly.

• Marinating the pork belly overnight in the fridge, uncovered, is crucial for drying the skin and achieving maximum crispiness.

• Scraping the skin after boiling helps remove impurities and prepare it for crisping.

• Poking numerous holes into the skin before air frying is essential for a bubbly, crispy texture.

• This recipe is simplified and does not require additional ingredients like vinegar or wine, which are often used in other Siu Yuk recipes.