The Crispiest Pork Belly You’ll Ever Make (And It Belongs in a Bao Bun!)
This recipe is going to change the way you eat pork belly forever, and trust me, it’s easier than you think! My Crispy Air-Fryer Pork Belly Bao Buns are packed with crispy, juicy pork belly, Umami Papi’s Crispy Chilli Mayo, and a little kick from the Chilli Egg Mayo. I’ve been using this air fryer method to cook pork belly for years, and it’s the ONLY way to get that insanely crispy skin - no overnight chilling required!
Makes 12 buns
Ingredients
For the Pork
1kg pork belly, skin on
2 tsp five spice powder
½ tsp salt
¼ tsp black pepper
240g sea salt (for crust)
1 tsp white vinegar
1/2 tsp Umami Papi Crispy Chilli Oil (oil part only)
To Serve
12 frozen bao buns (these are available from the supermarket or Asian grocer)
2 carrots
1 cup warm water
1/2 cup vinegar
1 tsp caster sugar, or honey
1 cucumber
½ bunch mint
1 red chilli, sliced
Umami Papi Chilli Egg Mayo
Umami Papi Crispy Chilli Oil
Method
Preheat the air fryer to 120°C. Place the pork skin-side down on a chopping board. Use a sharp knife to make shallow cuts on the meat side. Mix the five spice powder, sea salt, and black pepper in a small bowl, then rub it into the cuts and surface of the meat, avoiding contact with the skin.
Flip the pork belly so the skin is facing up. Use a sharp knife to scrape the skin to remove any moisture, then pat the skin dry with a paper towel. Score shallow cuts all over the skin using the tip of a sharp knife, ensuring you don’t pierce through to the meat.
Create a foil “boat” to hold the pork belly, leaving a 1.5 cm gap around the edges to catch any drippings.
Place the vinegar in a small bowl and use a pastry brush to lightly coat the pork skin, then cover the skin with an even layer of salt. Place the pork in the air fryer and cook at 120°C for 25-30 minutes, or until the salt crust has dried out completely.
Remove the pork and use a pastry brush to remove the salt, then pat the skin dry again with a paper towel. Brush the skin with 1/2 tsp of the oil part of Umami Papi’s Crispy Chilli Oil, then increase the air fryer temperature to 200°C. Air fry for 30–40 minutes, or until the skin is crispy. Check at the 20-minute mark and cover any burning spots with foil if needed. Remove the pork belly from the air fryer and let it rest for 10 minutes before slicing with a serrated knife.
Meanwhile, julienne the carrots, place in a bowl or jar with warm water, vinegar and caster sugar (or honey). Stir and set aside for 10 minutes. Julienne the cucumber. Steam the bao buns according to the package instructions.
Assemble the buns with a dollop of Umami Papi’s Chilli Egg Mayo, cucumber, pickled carrots, crispy pork belly, mint, and chilli. Serve with crispy chilli oil to dip!
