Hello food lovers! Its your favorite Asian cuisine expert, back with a mouthwatering recipe that will make you drool: crispy pork in the air fryer! You can also check out my Vietnamese roast chicken in the air fryer, my air-fryer chicken breasts, and my air-fryer tonkatsu pork.
There is something magical about Asian cooking that never stops fascinating me. From bold flavors and varied textures to the perfect balance of ingredients, Im always hunting for new recipes to share with you. Today Im thrilled to introduce a dish I hope will earn a permanent place on your table.
Crispy pork: what is it?
Crispy pork is a superstar across Asia, especially in China, in Vietnam, and in the Philippines, where it is called lechon kawali.
The unbeatable contrast of succulent meat and shatteringly crisp skin makes it a crowd-pleaser, whether youre cooking for family or hosting friends.
In this article Ill share all my tips for turning out flawless, Chinese-style crispy pork. By the way, a Filipino version is also on the site: lechon kawali
You will learn the cooking method, the marinade, and the tricks that guarantee perfect crackling every time. So strap on your apron, hone your knife, and get ready to feast on this delicious crispy pork!
Tips for perfect air fryer crispy pork
Dont forget to preheat the air fryer
The same rule as with an oven applies here: always let the air fryer preheat fully before you start cooking.
Dry the skin
Before you cook, make sure the skin is bone-dry. Pat it with paper towels, then refrigerate the pork for a few hours, or overnight if you can, to wick away even more moisture.
Dry skin is the key to ultra-crisp crackling. This step matters most when you use an oven; in the air fryer the process is much faster!
Use tasty dipping sauces
Great crispy pork begs for a punchy dipping sauce. Try homemade sweet chili sauce, nuoc cham, and even the roasting juices for a three-way flavor blast!
Vary the side dishes
Crispy pork plays well with all kinds of sides. Serve it over aromatic rice, toss it with stir-fried veggies, layer it onto noodles, or stuff it into a banh mi with pickled vegetables and cilantro for a meal with real range. Me? I am firmly on team “a little dressed lettuce.”
The main ingredients of crispy pork
For this Chinese-style version you will need a little hoisin sauce (follow the link for my homemade recipe), a splash of Chinese rice wine (the famous Shaoxing), a dash of Chinese five-spice powder, some white pepper, and a drizzle of rice vinegar.
Air-Fryer Chinese Crispy Pork Belly
Equipment
Ingredients
- 1 kg pork belly skin-on, unsalted, one slab
- Rice vinegar, for brushing
- Neutral oil, for brushing
Marinade
- 1 tablespoon hoisin sauce
- 1 teaspoon Shaoxing wine
Spice mix
- 1 tablespoon sugar
- 2 teaspoon salt
- 1 teaspoon Chinese five-spice
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
Instructions
- Using a fork, prick the pork skin all over, going through the fat but not into the meat.
- Flip the belly over and lightly score the meat in a cross-hatch pattern with a sharp knife.
- Stir together the hoisin sauce and Shaoxing wine.
- Brush this marinade over the meat side only.
- Combine the sugar, salt, five-spice, garlic powder, and white pepper.
- Massage the spice mix into the meat, keeping the skin clean.
- Wrap the pork in foil so the sides and base are covered but the skin is uncovered.
- Brush the exposed skin with rice vinegar, then sprinkle generously with salt.
- Air-fry at 95 °C for 30–40 minutes, or until the salt looks completely dry.
- Remove the pork, brush away the salt, and lightly coat the skin with oil.
- Replace the foil and discard the salty rendered juices.
- Return to the air fryer and cook at 195 °C for about 30 minutes, until the skin is puffed and blistered.
- Check after 15 minutes to make sure the skin isn’t browning too quickly; continue cooking as needed.
- Save the drippings to whisk into a quick dipping sauce.
- Rest the pork for 10 minutes, then slice and serve with rice or your favourite sides.
