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A slab of thinly sliced, roasted pork belly featuring a golden, crackly, and crispy skin enveloping succulent and tender meat plated on a white plate.

Roast Pork

Tender juicy pork belly with an irresistibly crackly and crispy skin. With just an hour of cooking time in the air fryer and no requirement for parboiling or a thick flaky salt crust, this Roasted Pork Belly brings joy and abundance in the upcoming year.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Dinner, Lunch
Cuisine Asian, Chinese
Servings 4 Servings

Equipment

  • Cutting Board
  • Pair of Chopsticks optional recommended for long slabs of pork belly
  • Chef's knife
  • Skewer
  • Brush
  • Heavy Duty Aluminum Foil
  • Paper Towel
  • Air Fryer
  • Bread Knife

Ingredients
 

  • 1 2 lb slab skin-on pork belly
  • 1 tsp five spice
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1 tbsp red or white vinegar
  • 1 heaping tbsp flaky salt for crust

Instructions
 

Prep

  • Place the pork belly on a cutting board, skin side down, and make shallow crosswise slices using a knife.

Season

  • Add five spice powder, ground black pepper, and fine sea salt. Pat the dry rub onto the bottom and sides without touching the surface.
  • Insert chopsticks into the slab lengthwise to prevent curling during cooking
  • Flip the pork belly, skin side up, and use a damp paper towel to clean off any seasonings from the skin.
  • With a sharp knife, scrape excess moisture from the skin, discarding the paste.
  • Poke shallow holes through the skin using a knife and skewer alternately.
  • Brush on a layer of vinegar, then pat on a heaping tablespoon of flaky sea salt.
  • Prop up the pork belly with aluminum wedges for an even cooking surface as needed.
  • Remove chopsticks, transfer the pork belly skin side up onto heavy-duty aluminum foil, and wrap the edges to create a boat.
    If your pork belly is very long with a shorter width, you may keep the chopsticks inside to prevent the slab from curling during the cooking process.

Cook

  • Before cooking, gently dab off excess moisture from the skin, ensuring it’s thoroughly dry without removing the flaky sea salt.
  • Air fry at 200°F (93°C) for 30 mins; the surface should look dry. Remove the rock salt and continue air frying at 325°F-350°F (163°C-177°C) for an additional 30 mins. Make sure that the thickest part of the pork belly has reached an internal temperature of 145°F (63°C).
  • Unwrap from aluminum foil and slice with a bread knife into half-inch-thick slabs.
    An overhead shot of a slab of thinly sliced, roasted pork belly featuring a golden, crackly, and crispy skin enveloping succulent and tender meat freshly carved with juices leaking onto the cutting board.
  • Take each one-inch slab and cut it into smaller, 3/4 inch-wide sections. Serve hot.
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