Who doesn’t like a crackling sound of crispy roast pork? I know i do.

On many occasion i have tried many ways to perfect this recipe. Sometimes it works and sometimes it doesn’t. But, i found using air fryer increase the chances to success.

Choosing a good quality pork belly is quite important too.If the skin is too thin, it will never crispy. The idea is to get a slightly thick pork belly.

The ingredients to make this pork belly are too simple, only about 5 ingredients. But, the hard work will be the poking.You really need to spend more time poking the holes. Poke as many holes as possible but try not to penetrate too deep, stay near the skin.

Every time i make this, my family will finish it off in second.

Hopefully, you’ll enjoy this recipe.

Happy roasting!

signature 1

Crispy Roast Pork Belly ( with Phillip air fryer)

1.0 kg pork belly
1/2 Tbsp Shaoxing wine, optional

3 tsp salt
2 tsp sugar
1/2 tsp five-spice powder


1.Use a knife to scrape away any impurities and hair from the pork belly. Rinse thoroughly.Set Aside.
2.To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.
3.Blanch pork belly in boiling water for about 15 minutes, or until 60 to 70% done, and the skin is softened.
4.Drain well and wipe dry with paper towels.
5.Cut a few slits on the meat to help absorb seasonings better.
6.Rub wine evenly on pork.
7.Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the rind, otherwise the five-spice powder will darken it.
8.Turn over, and wipe dry the rind.
9.Use steel skewer to poke the rind as many holes as possible.
10.Wrap the pork meat with foil and leave the rind unwrapped.
11.Place in fridge, let air dry overnight in fridge.
12.Remove pork from fridge. Let rest at room temperature for a while.
13.Poke the rind with steel skewer evenly once again. Wipe dry.
14.Using Phillip sir fryer. Preheat the air-fryer for 5 at 160C.
15.Place the pork belly skin facing up into the air-fryer.
16. Air-fry for 160degree C for 20mins.
17. Take out and wipe dry the rind again.
18.Continue, 180C for 25 mins