Crispy Pork Belly
This crispy pork belly uses a coarse salt technique to draw out moisture before roasting with a five-spice rub, delivering perfectly crunchy skin and tender meat in under an hour.
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This crispy pork belly uses a coarse salt technique to draw out moisture before roasting with a five-spice rub, delivering perfectly crunchy skin and tender meat in under an hour.
Delivery in as fast as one hour.*
Prices vary by store
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Pat the pork belly dry. Using a meat tenderizer or fork, poke many small holes all over the skin.
In a small bowl, combine salt, garlic powder, and five-spice powder to create the rub.
Flip the pork belly over and score the meat side in a diamond pattern, being careful not to cut through to the skin. Rub the spice mixture all over the meat, getting it into the crevices.
Create a boat out of aluminum foil, wrapping it around the sides of the pork belly but leaving the skin exposed.
Brush the exposed skin with white vinegar, then pour a thick, even layer of coarse salt over the top to draw out moisture.
Place the pork belly in the air fryer and cook at 250°F for 30 minutes.
Carefully remove the pork belly from the air fryer. Scrape off the salt crust completely and brush the skin with vegetable oil.
Return the pork belly to the air fryer and cook at 400°F for 20-30 minutes, or until the skin is golden brown and very crispy.
Let the pork belly rest for a few minutes before slicing into bite-sized pieces. Serve immediately.
Refrigerate leftover pork belly in an airtight container for up to 4 days; reheat in a 350°F oven for 10–15 minutes to restore skin crispness.
roasting pan or baking sheet · instant-read thermometer
Coarse salt draws out surface moisture from the skin, which is essential for achieving crispness during roasting. The salt is wiped away before cooking.
Yes, apply the salt rub and let it sit for up to 2 hours before roasting. Store the finished pork belly in the refrigerator and reheat in a 350°F oven for 10–15 minutes to restore crispness.
Cook until the skin is deeply golden and crackles when tapped, and the meat reaches 160–165°F internally for food safety.
Yes, use equal parts ground cinnamon, anise, cloves, and black pepper, or use Chinese five-spice alternatives like star anise and Sichuan pepper.
Refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven until warm and skin recrisps, about 10–15 minutes.
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