Chinese Air-Fry Pork Belly
Prep time
Cook time
Total time
Recipe type: Meat
Serves: serves 4
  • 500 to 600g pork belly – sliced about 1½ -inch thickness
  • ½ cup tempura flour* (I’m using Gogi brand)
  • Marinade:
  • 1 cube red fermented bean curd (Nam Yee 南乳)
  • 1 tbsp chopped garlic
  • 1 tsp Chinese cooking wine
  • ¼ tsp salt
  • 1 tbsp sugar
  • 1 tsp fish sauce
  • 2 tsp light soy sauce
  • ½ tsp dark soy sauce
  • ½ tsp Chinese five-spice powder
  • Pepper to taste
  • *Note: If unavailable, substitute with 2 tbsp plain flour + 1 tbsp rice flour + 1 tbsp corn Flour
  1. In a small bowl, mix together all the ingredients of the marinade.
  2. Trim off skin on the pork belly slices.
  3. Place pork belly in a large bowl and massage the marinade into the meat.
  4. Refrigerate for 4 hours or overnight in the fridge.
  5. Bring the pork belly to room temperature before cooking.
  6. Lightly coat each side of the pork belly with tempura flour and set aside for 10 mins.
  7. Brush or spray a little oil on both sides of the pork belly and air-fry at 185°C/190°C for 12 mins, 6 mins on each side.
  8. Serve warm.
Recipe by Bear Naked Food at