What is Crispy Pork Belly?

Crispy pork belly is a beloved dish in many Asian cuisines, known for its iconic crackling skin and juicy, savory meat. Traditionally roasted or deep-fried, this version uses the air fryer to achieve the same crispy texture while keeping things easy and less greasy. It’s the perfect balance of rich flavor and irresistible crunch.

Why You’ll Love This Recipe

• Perfect crispy skin: The air fryer delivers beautifully bubbly and golden crackling every time.
• Easy to make: No deep frying or complicated steps—just season, air fry, and enjoy.
• Full of flavor: Chinese five-spice, garlic powder, and shaoxing wine create a savory, aromatic bite.
• Healthier option: Less oil means you can indulge without the guilt.
• Versatile and crowd-pleasing: Serve it as an appetizer, a main dish with rice, or alongside your favorite dipping sauces.

Ingredients

For the Pork Belly:

• Pork Belly: A rich and flavorful cut of meat with layers of fat that become tender and crispy when cooked.
• Salt: Seasons the pork and helps draw moisture from the skin for that perfect crunch.
• White Pepper: Adds subtle heat and earthy flavor to balance the richness of the pork.
• Chinese Five-Spice Powder: A warming blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel for depth of flavor.
• Garlic Powder: Provides a savory kick to the spice mix.
• Shaoxing Wine: Adds a slightly sweet, aromatic flavor to enhance the pork.
• White Vinegar: Helps dry out the pork skin, creating that signature crispy texture.
• Oil: Brushed on the skin to encourage even browning and crispiness.
• Kosher Salt: Forms a salt crust on the pork belly to draw out excess moisture for bubbly crackling.

For the Vietnamese Dipping Sauce (Nuoc Cham):

• Fish Sauce: The salty, umami base for the Vietnamese dipping sauce (nuoc cham).
• Water: Balances the flavors in the dipping sauce.
• Sugar: Adds a touch of sweetness to complement the salty and tangy elements.
• Lime Juice: Brightens the dipping sauce with a pop of acidity.
• Rice Wine Vinegar: Enhances the tanginess of the nuoc cham.
• Thai Chili: Adds a kick of heat to the dipping sauce.
• Garlic: Infuses the nuoc cham with a fragrant, savory note.

For the Spicy Hoisin Sauce:

• Hoisin Sauce: A sweet and savory base for the spicy hoisin sauce.
• Sriracha Sauce: Adds bold heat to balance the sweetness of the hoisin.

How to Make Air Fryer Crispy Pork Belly

Step 1: Prepare the Pork Belly

Rinse the pork belly and pat it dry with paper towels.

Make shallow diagonal cuts on the skin, then rotate and repeat to form a crisscross pattern. Do the same on the meat side, being careful not to cut all the way through.

Step 2: Season the Pork

Mix salt, white pepper, Chinese five-spice powder, and garlic powder. Brush shaoxing wine over the meat side of the pork, then rub the spice mix into the meat.

Lightly brush the pork skin with white vinegar.

Step 3: Air Fry the Pork Belly

Preheat the air fryer to 225°F for 5 minutes.

Place the pork belly on two layers of aluminum foil, folding the edges tightly to create a “boat” around the meat. Evenly layer kosher salt on the skin side.

Cook at 225°F for 35 minutes. Check halfway through and drain any excess fat.

Step 4: Crisp the Skin

Remove the salt crust from the skin and brush it lightly with oil.

Increase the air fryer temperature to 400°F and cook for another 30–35 minutes, until the skin is golden, bubbly, and crispy.

Step 5: Let It Rest and Serve

Allow the pork belly to rest for 5–10 minutes, then slice it into bite-sized pieces.

Serve with Vietnamese dipping sauce (nuoc cham) or spicy hoisin sauce.

Storage

Store leftover crispy pork belly in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to restore its crispiness.

Tips

• Dry the pork skin thoroughly: The drier the skin, the crispier it will get—pat it down well before cooking.
• Don’t skip the salt crust: It’s essential for drawing moisture out of the skin, which leads to the perfect bubbly crackling.
• Rest before slicing: Letting the pork belly rest helps the juices redistribute and ensures tender meat.

Air Fryer Crispy Pork Belly

Print

Serves: 2-3 Prep Time: 15 Mins Cooking Time: 1 Hour 10 Mins 1 Hour 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

Main Ingredients:

• 2 lb pork belly
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tsp Chinese five-spice powder
• 1/2 tsp garlic powder
• 1 Tbsp shaoxing wine
• 1 Tbsp white vinegar
• 1 Tbsp oil
• 1/3 cup kosher salt

Vietnamese Dipping Sauce (Nuoc Cham):

• 1/4 cup fish sauce
• 1/3 cup water
• 3 Tbsp sugar
• 2 Tbsp lime juice
• 2 tsp rice wine vinegar
• 1 small Thai chili
• 1 clove garlic

Spicy Hoisin Sauce:

• 3 Tbsp
• 2-3 tsp sriracha sauce

Instructions

1. Rinse the pork belly and pat it dry with paper towels. Make shallow diagonal cuts on the skin side then rotate the meat at a slight angle and make shallow diagonal cuts again (to look like criss cross). Repeat the same cuts on the meat side. Be careful not to pierce through the meat.
2. Mix salt, white pepper, Chinese five-spice powder, garlic powder. Add shaoxing wine on the meat side of the pork belly then rub the spice mix all over. On the skin side, lightly brush with vinegar.
3. Preheat your air fryer to 225F for 5 minutes. Place pork belly on two layers of aluminum foil then fold edges to wrap pork belly tightly on all corners, like a tight boat. Add salt on top of the pork belly skin side up evenly to create a layer of salt. Place the pork belly skin-side up in the air fryer basket. Cook at 225°F for 35 minutes. Check halfway through and drain any excess fat if needed.
4. Scrap salt off from the pork belly skin then brush with some neutral oil. Increase the temperature to 400°F and cook for an additional 30-35 minutes until the skin is golden, bubbly, and crispy.
5. Remove the pork belly from the air fryer and let it rest for 5-10 minutes. Slice into bite-sized pieces and serve with your favorite dipping sauces or rice.

The post Air Fryer Crispy Pork Belly – Very Crispy and Juicy! first appeared on Herman at Home.

What are Pork Belly and Kimchi Crispy Rice Paper Bites?

Crispy Pork Belly and Kimchi Bites combine marinated pork belly with savory kimchi and fresh green onions, all wrapped in rice paper and pan-fried until crispy. The recipe balances sweet, salty, and spicy notes with a satisfying crunch in each bite, making it a unique twist on traditional Asian street food-inspired dishes.

Why You’ll Love This Recipe

• Easy to make: With just a few ingredients, this recipe is straightforward and rewarding.
• Flavorful: Each bite is filled with the savory richness of pork, the tang of kimchi, and a hint of sweetness from the sugar and honey in the marinade.
• Crispy texture: Pan-fried rice paper wrappers add a satisfying crunch to every bite.
• Unique twist: The double-wrapped rice paper adds a unique texture, perfect for a party appetizer or snack.
• Customizable: Adjust the heat level by adding more or less gochujang in the dipping sauce for a spicier or milder kick.

Ingredients

• Pork Belly: This tender and flavorful cut is ideal for marinating and adds a juicy, rich flavor to each bite.
• Soy Sauce: Adds a salty and umami depth to the pork belly without being overly salty.
• Rice Vinegar: Provides a slight tanginess that helps balance the richness of the pork.
• Sesame Oil: Enhances the marinade with a nutty aroma, giving the pork belly an extra layer of flavor.
• Sugar: Balances out the saltiness and tang in the marinade and caramelizes slightly during pan-frying for a hint of sweetness.
• Salt: Brings out the natural flavors of the ingredients without overpowering.
• White Pepper: Adds a mild, earthy heat that complements the pork.
• Kimchi: The tangy, spicy flavor of kimchi contrasts perfectly with the savory pork belly.
• Green Onions: The green parts add a fresh flavor and mild spice to each bite.
• Rice Paper: Creates the crunchy outer layer for each bite, adding texture.
• Olive Oil: Used for pan-frying to get the rice paper wrapper crispy and golden brown.

Dipping Sauce

• Soy Sauce: Forms the base of the dipping sauce, adding a salty umami flavor.
• Gochujang: This spicy Korean chili paste adds heat and depth to the dipping sauce.
• Honey: Provides a hint of sweetness to balance the heat from gochujang.
• Water: Thins the sauce for the perfect consistency to coat each bite.

How to Make Pork Belly and Kimchi Crispy Rice Paper Bites

1. Marinate the Pork: Add pork belly, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper to a bowl, mix, and marinate for at least 2 hours.
2. Cook the Pork: In a pan on medium heat, pan-fry pork belly on each side until golden brown and cooked through, about 3-4 minutes per side. Remove from heat.
3. Assemble Bites: Dip one piece of rice paper in warm water, then add a few strips of pork belly, 1-2 tablespoons kimchi, and 1-2 green onion pieces. Fold both sides, then roll up to make a small package. Double wrap by dipping another rice paper in warm water and rolling it around the bite to make a small package.
4. Pan-Fry the Bites: In a pan over medium heat, add 2 tablespoons olive oil and the wrapped bites. Fry on each side for about 3-4 minutes until crispy and golden brown.
5. Prepare the Dipping Sauce: In a small bowl, mix soy sauce, gochujang, honey, and water until smooth. Serve alongside the bites.

Storage

These bites are best eaten fresh but can be stored in an airtight container in the fridge for up to 1 day. Reheat in a pan for crispiness.

Tips

• Double-wrapping: Ensure the bites stay intact and extra crispy by wrapping each bite in two layers of rice paper.
• Adjust heat: If you prefer less spice, reduce the amount of gochujang in the dipping sauce.
• Use smaller pork belly pieces: This helps to create uniform bites that cook evenly and fit nicely within the rice paper wrappers.

Pork Belly & Kimchi Crispy Rice Paper Bites

Print

Serves: 2 Prep Time: 25 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 pound pork belly, cut in 1 inch thin strips

2 Tbsp low sodium soy sauce

2 tsp rice vinegar

1/2 tsp sesame oil

3 tsp sugar

1/2 tsp salt

Dash of white pepper

1/2 cup kimchi, drained

3 stalk green onion, use green parts only and cut into 2 inch pieces

16 small rounds rice paper (I used smaller rounds of rice paper but if you only larger sheets, just add more filling)

Olive oil for pan frying

Instructions

1. Add pork belly, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper to a bowl, mix, and marinate for at least 2 hours.
2. In a pan on medium heat, pan fry pork belly on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.
3. Dip 1 piece of rice paper in warm water then add a few strips pork belly, 1-2 Tbsp kimchi, and 1-2 pieces of green onion strips. Fold both sides, then roll up to make a small package. Double wrap the bite by dipping another piece of rice paper in warm water and placing the bite into rice paper and rolling into small package.
4. In a pan, over medium heat, add 2 Tbsp olive oil and wrapped bites. Fry on each side for about 3-4 mins until crispy and brown.

The post Pork Belly and Kimchi Crispy Rice Paper Bites first appeared on Herman at Home.