Chinese Roast Pork Recipe Air Fryer

So you’re craving something ridiculously tasty but also want to stay in your PJs and not, you know, *work* too hard? Same, friend, same. And guess what? We’re about to make magic happen with Chinese Roast Pork (Siu Yuk, for the fancy folks) in your trusty air fryer. Get ready for **crispy skin**, juicy meat, and minimal effort. You’re welcome.

Why This Recipe is Awesome

Why is this recipe the absolute GOAT? For starters, we’re talking **restaurant-quality crispy skin** without having to deep-fry anything (and thus avoid setting off your smoke alarm or burning down the kitchen – major win). It’s also **way faster** than the traditional oven method, because who has time to wait an eternity when pork belly is involved? Plus, it’s pretty much **idiot-proof**. If I can do it without a major kitchen catastrophe, you totally can too. Seriously, you’ll feel like a culinary genius.

Ingredients You’ll Need

Gather your battle gear, chef! Here’s what you’ll need to make this crispy dream a reality:

• Pork Belly: The star of the show! Grab a nice slab with good layers of fat and meat. Roughly 1-1.5 lbs is usually perfect. Ask your butcher for skin-on, of course.
• Soy Sauce: Regular stuff, not the super dark kind unless you want super dark pork.
• Shaoxing Wine: Chinese cooking wine. Don’t skip it; it adds a *chef’s kiss* of authentic flavor.
• Five-Spice Powder: This is the secret sauce for that unmistakable Chinese roast pork vibe. Don’t be shy!
• Sugar: Just a touch to balance out all those savory notes.
• White Pepper: Because it’s classy and adds a subtle kick.
• Coarse Sea Salt: Essential for that gorgeous crackling effect. Think crunchy bliss!
• White Vinegar: Helps dry out the skin for maximum crispiness. Science, baby!
• Baking Soda (optional but recommended): A tiny pinch does wonders for making that skin puff up like a crunchy cloud. Trust me on this one.

Step-by-Step Instructions

Alright, apron on, game face on. Let’s do this!

1. Prep the Pork: First things first, pat that pork belly *super dry* with paper towels. On the meat side, score it lightly in a crosshatch pattern (don’t cut through the skin!). On the skin side, use a meat tenderizer or fork to poke holes all over. **The more holes, the crispier the skin, FYI!**
2. Marinate the Meat (Only!): In a small bowl, whisk together the soy sauce, Shaoxing wine, five-spice powder, sugar, and white pepper. Flip your pork belly meat-side up and rub this magical marinade all over the meat and sides. Make sure absolutely **none of the marinade touches the skin**. We want that skin DRY.
3. Skin Prep for Perfection: Flip the pork belly skin-side up. Brush a generous amount of white vinegar all over the skin. Then, sprinkle a good layer of coarse sea salt (and a tiny pinch of baking soda, if using) evenly over the entire skin. Press it in a bit.
4. The Chill Out Sesh: Place the pork belly, skin-side up, on a wire rack set over a tray (to catch any drips). Pop it uncovered into the fridge for at least 6 hours, but **overnight is truly best for epic crackling**. This step is non-negotiable for crispy skin, folks!
5. Air Fry – Round 1 (Cook): Preheat your air fryer to 300°F (150°C). Once preheated, carefully place the pork belly, skin-side up, into the air fryer basket. Air fry for 30-40 minutes, or until the meat is cooked through and tender.
6. Air Fry – Round 2 (Crisp): Carefully remove the salt crust from the skin (it should be a solid block now). Increase the air fryer temperature to 400°F (200°C). Air fry for another 15-25 minutes, keeping a close eye on it. You’re looking for those beautiful, bubbly, golden-brown cracklings. If any spots are browning too fast, you can cover them with a tiny piece of foil.
7. Rest and Slice: Once the skin is perfectly crispy and the meat is tender, carefully remove the pork from the air fryer. Let it rest for 10-15 minutes on a cutting board. **Don’t skip this!** It lets the juices redistribute. Then, slice it into delicious, bite-sized pieces and prepare to be amazed.

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some classic blunders that’ll mess with your crispy pork dreams:

• Not Drying the Skin Enough: The cardinal sin! Wet skin = chewy skin. Sad face. Pat it, poke it, vinegar it, and definitely chill it.
• Marinating the Skin: Nope, nope, nope. Keep that marinade away from the skin. It introduces moisture and sugar, both of which will prevent proper crisping and might even burn.
• Skipping the Chill: Patience, young grasshopper. That fridge time is for **maximum crackle**. Don’t cheat yourself out of crispy goodness!
• Overcrowding the Air Fryer: Don’t suffocate your pork! Give it space to breathe and crisp evenly. If you’re making a bigger batch, cook in shifts.
• Not Removing the Salt Crust: If you leave the crust on for the high-temp crisping phase, it will just continue to get super hard and salty. You want to remove it to expose the skin directly to the hot air.

Alternatives & Substitutions

Life happens, ingredients run out. Here are some simple swaps:

• Shaoxing Wine: If you absolutely can’t find it, a dry sherry or even sake can work in a pinch. It won’t be *quite* the same, but it’ll get you close enough.
• Five-Spice Powder: This one’s pretty crucial for the authentic flavor. If you’re *really* out, you could try a DIY mix of cinnamon, star anise, fennel, cloves, and Szechuan peppercorns, but honestly, just buy the blend. It’s worth it!
• Pork Belly: While it won’t have the same crispy skin magic, you could use pork shoulder for a similar flavor profile (minus the crackling). Adjust cooking times accordingly.
• No Air Fryer? You can definitely do this in a regular oven! Start low (around 300°F/150°C) for about 60-90 minutes, then crank it up to 425-450°F (220-230°C) for 20-30 minutes until the skin crisps. Prepare for a longer cook time and probably more smoke.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers! (Mostly.)

1. Why do I need to poke the skin? Are we torturing the poor pig?
   Nah, it’s just to help the fat render out and let any moisture escape, so the skin gets super crispy and bubbly. Think of it as a beauty treatment for the skin!
2. Can I skip the overnight chill?
   You *can*, but you *shouldn’t*. Seriously, that fridge time is **key for epic crackling**. Don’t cheat yourself out of crispy goodness! It helps dehydrate the skin.
3. My skin isn’t getting crispy, what gives?
   Usually, it’s about moisture. Did you pat it dry? Did you use vinegar and salt? Did you chill it long enough? Is your air fryer temp high enough for the second round? Retrace your steps, detective! Sometimes, a little brush of oil during the high-heat crisping can help too.
4. Can I make a bigger batch?
   Sure, but you might need to cook in batches depending on your air fryer size. Remember, **don’t overcrowd**! Air circulation is vital for that crispy magic.
5. How do I store leftovers?
   In an airtight container in the fridge for 3-4 days. Reheat it in the air fryer at around 350°F (175°C) for 5-10 minutes for a quick re-crisp. Don’t microwave if you want to keep that skin somewhat crispy, **IMO**.
6. What do I serve this with?
   Steamed rice is a classic, maybe some blanched gai lan (Chinese broccoli) with oyster sauce, or just straight up with a simple dipping sauce (like hoisin or a mix of soy and chili oil). The world is your oyster… or, well, your pork belly!

Final Thoughts

You did it! You conquered the mighty Chinese Roast Pork, air fryer style. Pat yourself on the back, take a picture for the ‘gram (or just for your own ego, no judgment here), and dig in. Now go impress someone—or just yourself—with your new culinary skills. You’ve earned this crispy, juicy, absolutely divine creation. Happy munching!