A showstopping dish, this crispy pork belly features incredibly tender meat beneath a perfectly crackled skin. Inspired by traditional Chinese methods, it’s surprisingly simple to achieve at home.
Crispy Pork Belly Perfection
A showstopping dish, this crispy pork belly features incredibly tender meat beneath a perfectly crackled skin. Inspired by traditional Chinese methods, it's surprisingly simple to achieve at home.
Ingredients
- 2 lb pork belly skin on
- 2 tbsp kosher salt
- 1 tsp black pepper freshly ground
- 1 tsp baking powder optional
Instructions
- Pat the pork belly thoroughly dry with paper towels. For optimal crispness, place the pork belly uncovered in the refrigerator for at least 4 hours, or preferably overnight.
- Using a sharp knife, gently score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. This allows the fat to render and helps the skin crisp evenly.
- Rub the kosher salt and black pepper generously over all sides of the pork belly. If using, sprinkle the baking powder evenly over the skin.
- Slice the pork belly into portions that fit comfortably in your air fryer basket without overlapping.
- Arrange the pork belly strips in a single layer in the air fryer basket.
- Air fry at 380°F (195°C) for 30 minutes, or until the skin is puffed, golden brown, and crispy. If using an oven, preheat to 400°F (200°C), bake for 15-20 minutes, then reduce to 350°F (175°C) and continue baking until crispy, about 30-45 minutes total.
- Remove from the air fryer or oven, let rest for a few minutes before slicing and serving. Enjoy immediately for the best crispness.
Notes
For the best crackling, ensure the pork belly skin is thoroughly dry, ideally by leaving it uncovered in the fridge overnight. Score the skin gently, avoiding cutting into the meat. Leftovers can be stored in an airtight container for 3-4 days and reheated in an air fryer or oven to regain crispness.
