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Air Fryer Siu Yuk is a crispy, tender Chinese-style roasted pork belly with perfectly crackling skin made easily in the air fryer. This version recreates the traditional Cantonese Siu Yuk, delivering a mouthwatering contrast between the crunchy, golden skin and the juicy, flavorful meat underneath. It’s a fantastic dish for a special dinner or festive occasion.

Full Recipe:

Ingredients

2 lbs pork belly (skin on, scored)
1 tablespoon salt (for skin)
1 teaspoon white vinegar (for skin)
1 teaspoon five-spice powder
1 tablespoon Chinese cooking wine (Shaoxing wine)
1 teaspoon sugar
1 teaspoon salt (for meat)
1/2 teaspoon white pepper

Directions

Pat the pork belly dry and score the skin with a sharp knife in a crisscross pattern.
Rub the meat side with five-spice powder, cooking wine, sugar, salt, and white pepper.
On the skin side, rub salt thoroughly, then brush with vinegar to help crisp the skin.
Let the pork belly rest uncovered in the refrigerator for a few hours or overnight to dry the skin.
Preheat the air fryer to 400°F (200°C).
Place the pork belly skin-side up in the air fryer basket.
Air fry for 25-30 minutes until the skin is bubbly, crispy, and golden brown.
Let rest before slicing and serving.

Nutritional Value (approximate per serving)

Calories: 450 kcal
Protein: 25 g
Fat: 40 g
Carbohydrates: 0 g

A Rich History: The Cultural Significance of Siu Yuk

Siu Yuk has a long-standing tradition in Cantonese culture, dating back centuries. It is a centerpiece dish during important celebrations such as Chinese New Year, weddings, and family reunions. The dish symbolizes prosperity and joy, and its crispy crackling skin is often considered a sign of culinary mastery.

Originally, Siu Yuk was prepared using wood or charcoal fires, which imparted smoky flavor and perfectly crisped the skin. Mastery of this dish is highly respected among Cantonese chefs because of the technical skill required to balance the texture of the skin and meat without drying out the pork.

The pork belly chosen for Siu Yuk typically has a balance of fat and meat, and the careful marination and preparation reflect a deep culinary tradition rooted in Chinese gastronomy.

The Science Behind Crispy Siu Yuk Skin

Achieving the signature crackling skin of Siu Yuk is both an art and a science. The key is drying the skin thoroughly before cooking. When the skin is dry, the intense heat causes the fat beneath the skin to render and the skin itself to puff and blister, creating bubbles and crispness.

Salt plays an essential role by drawing out moisture from the skin, helping it dry faster and intensify the crisping effect. The application of vinegar before roasting helps break down the surface proteins of the skin, allowing it to blister more easily.

The scoring of the skin into a crisscross or parallel pattern facilitates even heat penetration and fat rendering. Without scoring, the skin may blister unevenly, and the texture can be inconsistent.

Air frying uses rapid hot air circulation that mimics the dry, intense heat of traditional roasting but in a more controlled, convenient way. This is why it’s a perfect tool for recreating Siu Yuk at home.

Flavor and Aromatics: The Essential Seasonings

While the skin’s crispiness is the visual and textural highlight, the meat’s flavor is equally important. The pork belly is traditionally seasoned with a blend of aromatic spices and sauces that infuse savory depth and complexity:

Chinese Five-Spice Powder: This warm, fragrant blend of star anise, cloves, cinnamon, fennel, and Sichuan peppercorns brings sweetness, pungency, and slight heat.
Shaoxing Wine: This Chinese rice wine tenderizes the meat and adds a subtle nutty, umami richness.
Sugar: A small amount balances the salt and spices with mild sweetness.
Salt and White Pepper: Essential for seasoning and subtle heat.

Together, these ingredients create a harmonious profile that highlights the pork’s richness while adding complexity without overwhelming the palate.

Preparing Pork Belly for Air Fryer Siu Yuk

Preparation is crucial for perfect Siu Yuk. Start by selecting a pork belly slab with a good layer of skin, fat, and meat. Scoring the skin carefully is a critical step—aim for shallow cuts that go through the skin but not the meat to ensure crisping without drying out the flesh.

The marination of the meat side infuses flavor, while the skin side gets a thorough rub of salt and a brush of vinegar. Leaving the pork belly uncovered in the refrigerator for several hours or overnight dries the skin and prepares it for crisping.

Step-by-Step Air Fryer Technique for Perfect Results

Air fryers vary by model, but here are some general tips:

Preheat the air fryer to a high temperature (around 400°F/200°C) for optimal skin blistering.
Place the pork belly skin-side up in the basket, ensuring it isn’t overcrowded.
Cook for 25-30 minutes, monitoring carefully to avoid burning while allowing the skin to bubble and crisp.
Flip is usually unnecessary; air circulation crisps the skin evenly.
Rest the cooked pork for at least 10 minutes before slicing to allow juices to redistribute.

Serving Suggestions: How to Enjoy Air Fryer Siu Yuk

Siu Yuk is incredibly versatile:

Serve sliced thin with steamed white rice and sautéed greens for a classic Cantonese meal.
Include it in Chinese steamed buns (bao) with hoisin sauce and scallions for flavorful sliders.
Pair with pickled vegetables or a fresh cucumber salad for balance.
Incorporate into fried rice or noodle dishes for enhanced richness.
Serve as part of a festive banquet with other traditional dim sum and roasted meats.

Nutritional Considerations

While Siu Yuk is indulgent due to the pork belly’s fat content, it’s rich in protein and satisfying in portion-controlled servings. Expect approximately 450 calories per serving with a high fat content (about 40 grams), mainly from the fat layer that also contributes to the flavor and texture.

Pairing Siu Yuk with vegetables and whole grains can balance the meal nutritionally and provide fiber and micronutrients.

Tips for Success and Troubleshooting

Skin Not Crispy Enough? Make sure the skin is dry before cooking, and don’t cover the pork in the fridge.
Skin Burning? Lower the temperature slightly or reduce cooking time; air fryers vary in intensity.
Meat Drying Out? Don’t overcook; rest meat to allow juices to redistribute.
Uneven Crisping? Flip halfway if needed and avoid overcrowding the basket.

Why Air Fryer Siu Yuk Is a Must-Try

The convenience and health benefits of air frying combined with the beloved flavors of traditional Siu Yuk make this recipe a standout. It’s accessible for home cooks of all skill levels, requiring minimal hands-on time but delivering maximum flavor and texture.

Whether for holidays, special dinners, or to impress guests, air fryer Siu Yuk brings authentic Cantonese cuisine into your kitchen with ease.

Conclusion

Air Fryer Siu Yuk is a culinary masterpiece simplified. This method produces the quintessential Cantonese roasted pork belly with its signature crackling skin and juicy, aromatic meat—without the need for specialized ovens or long roasting times.

The marriage of tradition and technology means you can enjoy this festive favorite anytime, with consistent, mouthwatering results. Paired with classic sides or reinvented in bao buns, it’s a versatile dish that embodies the rich flavors and textures of Cantonese cooking in a modern, approachable way.

Make Air Fryer Siu Yuk your next kitchen adventure and experience the magic of perfectly crispy pork belly at home.

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