If you’re a fan of cooking with an air fryer, this pork belly recipe is a must-try. Utilizing the same marinating technique as traditional deep-fried pork belly, this air-fried version elevates the dish even further.
This air-fried pork belly stands apart from the classic crispy Cantonese pork belly, which is only crispy on the surface. With this method, you achieve a uniformly crispy exterior, reminiscent of char siu but with an added crunch.
Should I Keep the Skin or Not?
When purchasing pork belly, it typically comes with skin. For this recipe, I recommend removing the skin, as it can become tough to chew with the cooking time involved.
Why Is It Red?
The vibrant red color of the air fryer pork belly comes from an ingredient in the marinade—red bean curd sauce. This sauce contains a natural coloring agent, red yeast rice, which is a fermented ingredient commonly used in Chinese cuisine.
Any Substitute for the Red Sauce?
If you can find red bean curd sauce or red bean curd itself, I highly recommend using it. However, if it’s difficult to locate, there are a few suitable alternatives:
- Oyster Sauce: While the flavor may vary slightly, oyster sauce can still provide a delicious taste.
- Char Siu Sauce: This sauce is specifically made for char siu and will impart a similar flavor while adding a red hue.
Step-by-Step Instructions
The initial steps mirror those of our deep-fried pork belly recipe.
Select well-marbled pork belly strips. Remove the skin and cut the meat into thin strips. Thicker strips are easier to cook through and better absorb the marinade’s flavors.
Season with a pinch of salt and pepper, light soy sauce, oyster sauce, scallions, ginger, and red bean curd sauce. If you prefer to skip the red bean curd sauce, simply increase the amount of oyster sauce.
Cover the marinated pork belly with plastic wrap and let it sit for at least 4 hours or overnight.
Before frying, remove the ginger and scallions from the surface to prevent them from burning during cooking.
Coat the pork belly with 1/4 cup of starch, massaging it in to ensure an even layer. Sweet potato starch is my preferred choice for frying, but cornstarch or flour can be used if needed.
Massage for a few minutes until the starch becomes sticky and well-coated on the pork belly strips.
Air Fry the Pork Belly
Brush or sprinkle oil on the surface of the pork belly strips and place them in the air fryer. Ensure to brush some oil on the surface of the strips as well.
Air fry at 320°F for 10 minutes, then flip the pork belly and cook for another 10 minutes at the same temperature. This lower temperature ensures the pork belly cooks evenly.
Increase the temperature to 390°F and cook for 3-4 minutes on each side to achieve a crispy exterior.
Finally, cut the pork belly into bite-sized pieces and serve immediately.
How to Reheat
While freshly cooked pork belly has the best texture and flavor, if you have leftovers, simply place them back in the air fryer and reheat for three minutes.
The reheated pork belly may be slightly drier, but it will still be delicious.
