Air Fryer Crispy Pork Belly
空气炸锅脆皮五花肉 · kōng qì zhá guō cuì pí wǔ huā ròu
Crispy pork belly (kou shao rou) is a Cantonese classic. The air fryer achieves the crackling effect with less fuss than traditional roasting.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pork belly五花肉🛒 local500 g
- five-spice powder五香粉🏮 asian1 tsp
- soy sauce生抽🏮 asian1 tbsp
- sesame oil香油🏮 asian1 tsp
- salt盐🛒 local1 tsp
🌶️ Adjust to your taste
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Instructions
1Pat pork belly dry with paper towels.
🔍 Look forVisual: 皮面干燥紧实Skin surface is dry and firm
You know it's right when: No moisture on paper towels after patting
2Using a sharp knife, score the skin in a crosshatch pattern—cut through fat layer but not into the meat below.
🔍 Look forVisual: 皮面呈菱形纹路，脂肪层可见Skin has diamond pattern, fat layer visible between cuts
You know it's right when: Knife tip reaches fat but not muscle
3Check doneness and adjust cooking time as needed.
🔍 Look forVisual: 食物完全熟透，质地符合预期Food is cooked through with desired texture
You know it's right when: Internal temperature or visual cue confirms doneness
4Transfer to serving plate. Garnish and serve immediately while hot.
🔍 Look forVisual: 菜品热气腾腾，食欲诱人Dish is steaming and appetizing
You know it's right when: Aroma is prominent and inviting
5Adjust cooking time based on your air fryer model and desired crispiness level.
🔍 Look forVisual: 食物接近 desired 熟度Food approaches desired doneness
You know it's right when: Check doneness by piercing with a fork
Tips
- · Score skin but not too deep into meat
- · Pat skin dry before cooking—moisture prevents crispiness
- · Rest 5 minutes before slicing
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is this recipe gluten-free? What should I watch out for?
Hidden gluten in Chinese cooking is everywhere: regular soy sauce, oyster sauce, hoisin, and doubanjiang all usually contain wheat. Swap to tamari (GF soy), GF oyster/mushroom sauce, and check labels. Beware shared woks at restaurants and malt vinegar. Our recipes flag 'gluten-free' only when every ingredient is safe.
Source: HǎoWèi diet guide
Can I reduce the salt/soy in this recipe?
Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.
Source: HǎoWèi diet guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
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