Cantonese-style crispy pork belly, also known as “Siu Yuk,” is a beloved dish that is both delicious and impressive. Thanks to air fryers, it is now possible to make this dish at home, with all the crunch and tenderness of the restaurant version.
- 3 lbs. pork belly
- 1 tsp. Chinese five-spice powder
- 2 tsp. bean sauce
- A sprinkle of white pepper
- 2 tsp. bicarbonate soda
- 1 tsp. salt
- A few tbsp. water
Start by cutting slits into the pork belly, about two fingers apart, towards the skin.
In a bowl, mix together the five-spice powder, bean sauce, and white pepper. Rub the mixture onto the meat side of the pork belly.
Flip the pork belly over and mix the bicarbonate soda, salt, and water together. Rub the mixture onto the skin of the pork belly, then place the pork in the fridge uncovered and let it sit overnight or at least 6 hours.
Boil a wok of water and cook the pork belly for 10 minutes.
Remove the pork belly and poke holes into the skin.
Place the pork belly in the air fryer, skin-side down, for 25 minutes. Then, flip the pork belly over, poke more holes into the skin, and air fry for another 20 minutes at 200°C.
Once done, let the pork belly cool down for 20 minutes at room temperature before cutting it. Cutting it too soon may cause the skin to crack.
Cut the pork belly into small pieces and serve it on a serving plate.
This recipe is sure to impress your family and friends, with its crispy crackling and tender, juicy meat. Enjoy!