Air Fryer Crispy Crackling Pork Belly
If you love that loud, shattering crackle when you bite into pork belly, this recipe is for you.
We’re talking properly blistered, bubbly crackling on top and juicy, flavour-packed meat underneath. The trick isn’t complicated — it’s patience, drying out the skin properly, and using two different air fryer temperatures.
This method gives you restaurant-style crispy pork belly at home without deep frying or roasting for hours.
Yes, it takes overnight chilling.
Yes, it’s worth it.
Ingredients
Main Ingredient
- 250g pork belly (skin on, even thickness if possible)
Pork belly marinade (for the meat only)
- 1/2 tsp salt
- 1/2 tsp white sugar
- 1/2 tsp five-spice powder
- 3 tsp Shaoxing wine or dry sherry (or 2 tsp white wine + 1 tsp water)
- 1/2 tsp white pepper
For the skin
- 2 tbsp white vinegar (divided use)
- 1 tbsp salt (for drawing out moisture)
- 1 tbsp neutral oil (for the final crisping stage)
Instructions
1. Prepare the pork belly
Pat 250g pork belly completely dry with paper towel. Moisture is the enemy of crispy crackling.
Using a knife, sharp skewer or metal toothpick, poke as many holes as possible into the skin. The more holes, the better and crispier your crackling will be. Be patient here — dense and even holes work best.
Then flip the pork belly over. Using a sharp knife, slice the meat side only (not through the fat and not through the skin). Make shallow cuts about 1–2cm apart.
❤️ Tip: Do NOT pierce through the skin when scoring the meat. If marinade touches the skin, it won’t crisp properly.
2. Season the meat (not the skin)
In a small bowl, mix:
- 1/2 tsp salt
- 1/2 tsp white sugar
- 1/2 tsp five-spice powder
- 3 tsp Shaoxing wine or dry sherry (or 2 tsp white wine + 1 tsp water)
- 1/2 tsp white pepper
Rub this marinade evenly over the meat side only, making sure to push seasoning into the cuts. Do not apply any marinade to the skin.
It’s normal if you have leftover seasoning — don’t force it onto the skin.
❤️ Tip: Keep the skin completely clean and dry. If marinade touches it, wipe it off immediately with paper towel.
3. Wrap and salt the skin
Wrap the meat portion tightly with foil, leaving the skin exposed and facing upwards. This protects the meat from drying out.
Brush 1 tbsp white vinegar evenly over the skin. Then sprinkle 1 tbsp salt evenly across the surface of the skin.
Place the pork belly uncovered in the fridge overnight.
❤️ Tip: The fridge air helps dry out the skin. The drier the skin, the better the crackling.
4. Dry the skin
The next day, remove the pork belly from the fridge. Brush another thin layer (about 1 tbsp) white vinegar over the skin.
Place the pork belly into the air fryer basket, skin side up. Air fry at 90°C for 40 minutes.
This stage is NOT for crisping — it’s for drying out the skin. The skin should turn slightly translucent and feel dry, not wet.
❤️ Tip: If the skin still looks damp after 40 minutes, add another 5–10 minutes at 90°C.
5. Oil the skin
Remove the pork belly carefully. Lightly brush 1 tbsp neutral oil over the skin. This helps the skin blister beautifully and turn golden during the high-heat stage.
❤️ Tip: Don’t drown it in oil — a thin, even layer is enough.
6. Final crisping
Return the pork belly to the air fryer, skin side up. Air fry at 200°C for 25 minutes. You should start seeing bubbles forming and the skin puffing up. This is the magic moment.
Every air fryer runs differently, so check every 5–8 minutes to make sure it’s not burning. If certain areas puff more than others, that’s completely normal.
❤️ Tip: If parts brown too quickly, loosely place a small piece of foil over that area.
7. Rest and slice
Once the skin is deeply golden and blistered, remove from the air fryer. Let it rest for 10 minutes before slicing. This keeps the meat juicy.
Use a heavy, sharp knife and press down firmly through the crackling. You should hear that crisp crunch.
Extra Tips
1. No Shaoxing wine?
If you don’t have Shaoxing wine, you can use:
– 3 tsp dry sherry (best substitute)
– 3 tsp Chinese cooking wine
– 2 tsp rice vinegar + 1 tsp water
– 2 tsp white wine + 1 tsp water
– Avoid using sweet wine — it may burn.
2. Flavour boost
Add 1 tsp garlic powder into the marinade for deeper savoury flavour.
3. Spice kick
Add 1/2 tsp chilli powder or cayenne into the meat seasoning for gentle heat.
4. Extra crispy trick
After the 200°C stage, increase to 210°C for 3–5 minutes if needed for extra blistering (watch closely).
Air Fryer Crispy Crackling Pork Belly
Ingredients
Main ingredient
- 250 g pork belly skin on, even thickness if possible
Pork belly marinade (for the meat only)
- 1/2 tsp salt
- 1/2 tsp white sugar
- 1/2 tsp five-spice powder
- 3 tsp Shaoxing wine or dry sherry or 2 tsp white wine + 1 tsp water
- 1/2 tsp white pepper
For the skin
- 2 tbsp white vinegar divided use
- 1 tbsp salt for drawing out moisture
- 1 tbsp neutral oil for the final crisping stage
Instructions
- Prepare the pork belly: Pat 250g pork belly completely dry with paper towel. Using a knife, sharp skewer or metal toothpick, poke as many holes as possible into the skin. Flip over and score the meat side only (not through the fat or skin) with shallow cuts 1–2cm apart.
- Season the meat (not the skin): In a bowl, mix 1/2 tsp salt, 1/2 tsp white sugar, 1/2 tsp five-spice powder, 3 tsp Shaoxing wine or dry sherry (or 2 tsp white wine + 1 tsp water), and 1/2 tsp white pepper. Rub evenly over the meat side only, pushing seasoning into the cuts.
- Wrap and salt the skin: Wrap the meat portion tightly with foil, leaving the skin exposed. Brush 1 tbsp white vinegar over the skin and sprinkle 1 tbsp salt evenly on top. Place uncovered in the fridge overnight.
- Dry the skin: Remove pork belly from fridge. Brush another 1 tbsp white vinegar over the skin. Air fry skin side up at 90°C for 40 minutes until the skin looks slightly translucent and dry. If the skin still looks damp after 40 minutes, add another 5–10 minutes at 90°C.
- Oil the skin: Brush 1 tbsp neutral oil evenly over the skin.
- Final crisping: Air fry skin side up at 200°C for 25 minutes until the skin bubbles and puffs. Check every 5–8 minutes to prevent burning. If parts brown too quickly, loosely place a small piece of foil over that area.
- Rest and slice: Rest pork belly for 10 minutes before slicing with a heavy, sharp knife. You should hear that crisp crunch.
Notes
- No Shaoxing wine: If you don’t have Shaoxing wine, you can use: 3 tsp dry sherry (best substitute) / 3 tsp Chinese cooking wine / 2 tsp rice vinegar + 1 tsp water / 2 tsp white wine + 1 tsp water. Avoid using sweet wine — it may burn.
- Flavour boost: Add 1 tsp garlic powder into the marinade for deeper savoury flavour.
- Spice kick: Add 1/2 tsp chilli powder or cayenne into the meat seasoning for gentle heat.
- Extra crispy trick: After the 200°C stage, increase to 210°C for 3–5 minutes if needed for extra blistering (watch closely).
