Air Fryer Cantonese Crispy Pork Belly (Siu Yuk) 燒肉

Rinse pork belly w/ cold water and pat dry with a paper towel.

Poke as many holes as you can in pork belly skin using a fork or whatever tools are available. Don’t poke the fat or the flesh. Pat skin dry from any moisture w/ a paper towel.

Cut the meat into 6 parts, halfway deep. DON’T cut too deep and into the fat of the skin.

Mix together five spice powder (1 tsp), salt (1 tsp), black pepper (½ tsp), and garlic powder (½ tsp) in a bowl, then rub all over pork belly meat, the inside of the cut sections and around, but NOT the skin.

Wipe off excess ingredients from pork belly skin.

Prepare 2 aluminum foil sheets, place pork belly on top and fold til the foil forms a wrap/wall to cover the around the meat, leaving only the skin exposed. Fold the corners in so the wrap stays secure.

Brush ½ tsp vinegar on skin and rub ¼ tsp salt, let sit for 10-15 min, then pat dry w/ paper towel.

Brush ½ tsp vinegar on skin and let sit for another 10-15 min. Pat dry w/ paper towel, then rub ¼ tsp salt on skin.

In the air fryer basket, place a sheet of foil at the bottom and put a rack on top. Then place the foil wrapped pork belly on top of the rack, skin facing up.

Dry out the skin by putting it in air fry mode at 200 °F for 30 minutes.

Then air fry at 400 °F for 35 minutes. At 30 minutes, remove the foil wrap on the pork belly and let it finish cooking for the remaining 5 minutes.

Let cool for a few minutes before cutting. Then cut, and enjoy w/ whatever you’d like! It is commonly enjoyed with rice, vegetables, and sauce of choice if preferred.