Air-Fryer Cantonese Roast Pork

AI-generated illustration of Cantonese roast pork belly with crisp crackling.

Air-Fryer Cantonese Roast Pork

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An untested improvement plan for a 600 g Cantonese-style roast pork. My earlier air-fryer attempt left chewy skin, so this adaptation focuses on drying the skin and separating the gentle cook from the hotter crackling finish. It is a recipe to refine, not a claim of proven crispy results.

Ingredients

▢ 600 g skin-on pork belly one whole piece
▢ 1/2 tsp Chinese five-spice powder
▢ 1/4 tsp white pepper
▢ 1/2 tsp salt for the meat
▢ 1 tsp Shaoxing wine optional
▢ 1 tsp rice vinegar for the skin
▢ 1/2 tsp fine salt for the skin

Method

Pat the pork belly dry. Carefully prick the skin all over with a clean skewer or skin-pricking tool, keeping the punctures shallow so they do not reach the meat.
Mix the five-spice, white pepper, meat salt and optional Shaoxing wine. Rub over the flesh and sides only, keeping the skin free of marinade. Put the pork skin-side up on a rack over a tray and refrigerate uncovered for 12–24 hours, safely separated from ready-to-eat food.
Before cooking, pat the skin very dry. Brush lightly with the rice vinegar and sprinkle evenly with the skin salt. Preheat the air fryer to 160°C, following its instructions.
Place the pork skin-side up in the basket with room for air to circulate. Cook at 160°C, starting temperature checks after about 35 minutes. Continue until the thickest part reaches at least 63°C and the meat is tender; thickness and appliance matter more than weight, and belly may need longer to render its fat.
Increase to 200°C for the crackling finish. Check after 5 minutes and then every few minutes, rotating if needed, until the skin blisters and crisps. This may take about 10–20 minutes, but stop before it burns. Keep the skin clear of the heating element.
Rest the pork uncovered for at least 3 minutes, preferably about 10 minutes, before slicing. Covering the skin traps steam and softens it. Slice into bite-sized pieces and serve.

Notes

This is an untested improvement on an earlier 600 g roast-pork attempt that produced chewy skin. Skin-on pork belly, the seasoning amounts and the revised timings are proposed for the next cook, not confirmed details of the earlier attempt. Dry skin and good airflow matter; a hotter finish cannot guarantee crackling in every air fryer.

Use a food thermometer. At least 63°C followed by a 3-minute rest is the minimum for a whole pork cut; tenderness and fat rendering can require longer cooking. If the skin is still chewy, check for moisture and uneven airflow before extending the high heat. Watch closely so the skin does not burn.