Air Fryer Siu Yuk Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And today, my friend, we’re tackling the legendary Siu Yuk – crispy, salty, melt-in-your-mouth roasted pork belly – but with a twist that’ll make your life infinitely easier: the air fryer! No more oven-hogging, no more excessive oil splatters. Just pure, unadulterated porky bliss, brought to you by your trusty countertop appliance.

Why This Recipe is Awesome

Look, I get it. Siu Yuk sounds fancy, intimidating even. Like something only a seasoned Cantonese chef with a fiery wok and years of wisdom could master. But guess what? This air fryer version is so ridiculously simple, it’s practically idiot-proof. Seriously, if I can do it without setting off the smoke alarm (mostly), you can too. It delivers that coveted crackling skin without the deep-frying fuss, saving you both calories (maybe) and a lot of cleaning time. Plus, it’s a major flex at dinner parties. Just saying.

Ingredients You’ll Need

• Pork belly slab (about 1-1.5 lbs, with skin on, obvs) – This is non-negotiable, accept no substitutes.
• Coarse sea salt (a generous amount) – The MVP for crackling. Don’t skimp!
• Chinese five-spice powder (1 tsp) – Gives it that authentic oomph.
• White pepper (1/2 tsp) – A subtle kick.
• Sugar (1/2 tsp) – Balances everything out like a boss.
• Shaoxing wine or rice wine (1 tbsp) – Adds depth, makes it fancy.
• White vinegar (1 tbsp) – Crucial for that crispy skin magic. Seriously, don’t skip this.
• Aluminum foil – For wrapping, not for eating (duh).

Step-by-Step Instructions

1. Prep the Pork: Pat your pork belly slab super dry with paper towels. Like, *obsessively* dry.
2. Score the Skin: Using a sharp knife or a meat tenderizer with spikes, prick the skin all over. The more holes, the crispier the skin! Get aggressive, but don’t cut into the meat.
3. Flip & Season: Turn the pork belly meat-side up. In a small bowl, mix the five-spice, white pepper, sugar, and Shaoxing wine. Rub this glorious concoction all over the meat, avoiding the skin.
4. Wrap It Up: Fold up the sides of your aluminum foil to create a little boat around the pork belly, leaving the skin exposed. This prevents the sides from drying out too much.
5. Vinegar & Salt Bath: Brush the exposed pork skin generously with white vinegar. Then, pile on a thick, even layer of coarse sea salt. Think a literal salt crust. This draws out moisture and helps with the crackle.
6. Air Fryer Time (Round 1): Preheat your air fryer to 300°F (150°C). Carefully place the pork belly (still in its foil boat) into the air fryer basket. Cook for 40-50 minutes.
7. Salt Removal & Temperature Bump: Take the pork out. Carefully scrape off *all* the salt crust. It should be hardened. Discard the salt. Wipe off any excess moisture from the skin.
8. Air Fryer Time (Round 2 – The Crackle): Increase the air fryer temperature to 400°F (200°C). Place the pork belly back in, *without* the foil boat this time. Cook for another 20-30 minutes, keeping a close eye on it! You want golden brown and bubbly crackling, not burnt offerings. Flip it once halfway if your air fryer has hot spots.
9. Rest & Slice: Once gloriously crispy, remove the pork and let it rest for 10-15 minutes. This is important for juicy meat. Then, slice it into bite-sized pieces.

Common Mistakes to Avoid

• Not Drying the Pork Enough: Moisture is the enemy of crispy skin. Pat, pat, pat!
• Forgetting the Vinegar: That little splash of acid makes *all* the difference for the crackle.
• Skimping on Salt: The salt crust isn’t just for flavor; it’s a moisture extractor. Go big or go home.
• Not Pricking the Skin: Those tiny holes release steam, which leads to glorious bubbles and crunch.
• Burning the Crackling: That 400°F stage is where the magic (and potential disaster) happens. Monitor it like it’s your favorite pet. Don’t walk away!

Alternatives & Substitutions

• No Shaoxing wine? White cooking wine works in a pinch, or even a dry sherry. Don’t sweat it too much.
• Can’t find Chinese five-spice? You *could* try a mix of cinnamon, cloves, star anise, Szechuan peppercorns, and fennel seeds, but honestly, just grab a five-spice blend. It’s worth it.
• No coarse sea salt? Kosher salt can work, but avoid table salt; it’s too fine and might over-salt.
• My air fryer is tiny! Cut the pork belly in half before seasoning. Problem solved, champion.

FAQ (Frequently Asked Questions)

• “My pork skin isn’t crackling! What gives?” Did you dry it enough? Did you prick it? Did you use enough vinegar and salt? Re-read steps 1, 2, and 5. Sometimes a few extra minutes at 400°F (carefully!) will do the trick.
• “Can I use skinless pork belly?” Well, you *could*, but then it wouldn’t be Siu Yuk, would it? The crispy skin is the whole point! IMO, get the skin-on.
• “How do I store leftovers?” Pop them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F (175°C) for a few minutes to crisp up again.
• “Is this healthy?” Psssh, it’s roasted pork belly. Let’s not kid ourselves. It’s delicious, and that’s what matters! Everything in moderation, right? 😉
• “What do I serve this with?” Steamed rice, a side of blanched greens, or in a bao bun. Or just straight from the cutting board, no judgment here.
• “Do I *really* need to rest the pork?” YES. For juicy meat, always rest your cooked proteins. It allows the juices to redistribute. Patience, young padawan.

Final Thoughts

So there you have it, folks! Your very own air fryer Siu Yuk masterpiece. You’ve braved the salt crust, conquered the crackle, and emerged victorious with a plate of undeniably deliciousness. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And maybe take a picture before you devour it all. Just for proof, you know?