Crispy Pork Belly (Thịt Heo Quay) in the Air Fryer

Crispy Pork Belly (Thịt Heo Quay) in the Air Fryer

  • 4

  • 2 hrs 5 min

Ingredients

  • 2 lb pork belly
  • White vinegar
  • Salt
  • Black pepper
  • 1 shallot
  • 3 garlic cloves
  • ½ cup Lee Kum Kee Hoisin Sauce
  • 2 tbsp Lee Kum Kee Sriracha Chili
  • ½ cup water

A simple recipe for making crispy, golden pork belly in the air fryer. With minimal prep and big flavor, it’s a dish you can serve for family dinners, weekend feasts, or whenever the craving for crunchy skin and tender pork hits.

Directions

Crispy Pork Belly

  1. Soak pork belly skin-side down in white vinegar for 20 minutes.

  2. Pat dry, then use a fork or toothpick to poke lots of holes in the skin.

  3. Flip over and season the meat side with black pepper.

  4. Brush vinegar on the skin side and sprinkle evenly with salt.

  5. Air fry at 100°F for 60 minutes to dry out the skin. Extend if needed.

  6. Brush oil on the skin, then air fry again at 375°F for 30 minutes until golden and crispy.

Dipping Sauce

  1. Combine shallot, garlic, Hoisin Sauce, Sriracha, and water. Mix well.

Why You’ll Love It

The air fryer makes it simple and mess-free. The skin turns extra crispy while the meat stays juicy. The dipping sauce adds the perfect sweet and spicy kick.

Macros:

Calories: 250-300 kcal 

Carbs: 10-12g

Protein: 18-22g

Fat: 20-25g

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Crispy Pork Belly (Thịt Heo Quay) in the Air Fryer