Air Fryer Chinese Roasted Pork Belly

A traditional Chinese dish that is made more conveniently using an air fryer. Seasoned with a blend of Chinese five-spice powder and other herbs, the pork belly’s skin is crisped to perfection, while the meat remains juicy and tender.

  • 60min

    cook time

  • 11




Nutrition information (per serving)


  • Using a small sharp knife or toothpick, prick the entire skin on the pork belly. This is so that the skin can dry up to get crispier when cooked.

  • In a large pot, boil the pork belly (skin side down) for 2 minutes, remove and cool thoroughly.

  • On the meat side, make deep cuts about 3cm apart and 70% into the meat, slicing against the grain. This is to ensure a more thorough marination and meat does not curl up during cooking.

  • To make the spice paste, mix McCormick Coarse Ground Black Pepper, McCormick Onion Powder, McCormick Garlic Powder, McCormick Chinese 5 Spice, Chinese rice wine and Chinese fermented bean curd well into a thick paste.

  • Rub the paste thoroughly onto the meat, especially into the deep cuts to fully penetrate the marination.

  • Turn the meat around and wrap the meat portion with aluminum foil exposing only the skin.

  • Use a paper towel to wipe the skin dry.

  • Mix the McCormick Sea Salt and baking soda well, apply evenly and thoroughly over the surface of the skin.

  • Marinate meat, uncovered in the chiller overnight.

  • The next day, the salt mix should have extracted water from the skin. Scrape it off and toss the salt mix, clean the skin dry with a paper towel and brush the skin with vinegar.

  • Leave the pork belly at room temperature to thaw for at least 10 minutes and meanwhile preheat an air fryer to 200°C.

  • Air-fry the pork belly skin side up for 60 minutes.

  • Leave to cool before slicing. The roasted pork belly is best eaten with French’s Classic Yellow Mustard to balance the richness of the pork.