We upgraded our small air fryer to a 5qt Gourmia Air Fryer (Costco - $50) and I wanted to try some Chinese Crispy Skin Pork Belly. I've tried many different methods before to make this dish - Oven & broil at end, Gas Weber, Weber Kettle, but the air fryer was easily the best.
Get a small piece of pork belly from the Asian supermarket or butcher. Use a sharp probe or paring knife and poke the skin as many times as you can. Turn over and marinate the meat side - I used salt (lightly - don't oversalt), garlic powder, pepper, and Chinese 5-spice powder. Turn skin up and put a generous layer of salt on the skin and refrigerate uncovered overnight. The salt helps to draw out the moisture in the skin, which will help get you that crispy crunchy pork skin.
When you're ready to cook - scrape off all the salt then place pork belly on a piece of foil and bring the foil up the sides (like your making a foil baking dish), but leave the skin exposed. Air fry at 370 for total around 40-45 minutes. Check it midway to make sure it's cooking evenly. Move around if needed always keeping the skin side up. Mine got done at about 45 minute mark. Best I've made so far, super crispy and cruncy skin and tasty meat.
Get a small piece of pork belly from the Asian supermarket or butcher. Use a sharp probe or paring knife and poke the skin as many times as you can. Turn over and marinate the meat side - I used salt (lightly - don't oversalt), garlic powder, pepper, and Chinese 5-spice powder. Turn skin up and put a generous layer of salt on the skin and refrigerate uncovered overnight. The salt helps to draw out the moisture in the skin, which will help get you that crispy crunchy pork skin.
When you're ready to cook - scrape off all the salt then place pork belly on a piece of foil and bring the foil up the sides (like your making a foil baking dish), but leave the skin exposed. Air fry at 370 for total around 40-45 minutes. Check it midway to make sure it's cooking evenly. Move around if needed always keeping the skin side up. Mine got done at about 45 minute mark. Best I've made so far, super crispy and cruncy skin and tasty meat.
