{"id":42204,"date":"2025-04-16T09:39:45","date_gmt":"2025-04-16T13:39:45","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=42204"},"modified":"2025-07-25T10:44:52","modified_gmt":"2025-07-25T14:44:52","slug":"air-fryer-siu-yuk","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/air-fryer-siu-yuk\/","title":{"rendered":"Air Fryer Siu Yuk (\u7a7a\u6c14\u70b8\u9505\u8106\u76ae\u732a\u8089)"},"content":{"rendered":"\n

An air fryer siu yuk recipe that guarantees perfectly puffed up pork skin that is super crispy, without tough spots. The meat is juicy and extra flavorful thanks to the marinade. Look no further if you want to recreate this dim sum classic in your own kitchen.<\/p>\n\n\n\n

\"Air<\/figure>\n\n\n\n

Crispy, juicy, and full of umami flavor\u2014siu yuk<\/strong>, or Chinese roast pork belly, is a dish that always impresses. Traditionally roasted in an oven or over open flames, this Cantonese favorite might seem intimidating to make at home. But here\u2019s the good news: you can achieve crackling skin and tender meat right in your air fryer!<\/p>\n\n\n\n

Whether you’re craving a savory snack, building a rice bowl, or looking for a show-stopping dish for guests, this air fryer version delivers all the flavor and crunch just like you\u2019d get from a dim sum restaurant.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Why this recipe<\/h2>\n\n\n\n

I tested this recipe countless times trying out different methods, and I have incorporated all the key points in this recipe to create the ultimate puffy crackling pork skin and juicy meat.<\/p>\n\n\n\n

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  1. Air drying overnight is the key<\/strong>. In Cantonese restaurants, chefs would air dry the pork with a fan for a very long time to dry out the skin, which is the key to creating fully puffed skin. When I roasted the pork belly without this step, there were always some tough spots underneath the skin even if the surface was fully puffed. <\/li>\n\n\n\n
  2. Marinating the meat creates a much juicier and more flavorful result<\/strong>. Since you\u2019re already drying out the pork overnight, this is just an extra step that doesn\u2019t take long but creates 2x the return. <\/li>\n\n\n\n
  3. Air fry at a lower temperature and then at a higher one<\/strong>. I\u2019ve tried roasting at high temperature to develop the crispy skin first, but I found that using a low temperature at first creates much better results. The slow roasting softens the pork skin and renders some fat, making it puff better at a higher temperature later. <\/li>\n\n\n\n
  4. You should salt the pork skin for better crackling and seasoning<\/strong>. The salt helps to draw moisture out from the skin and season it at the same time. Using an appropriate amount of salt without over seasoning is the only way to get the best texture and flavor. <\/li>\n<\/ol>\n\n\n\n
    \"Air<\/figure>\n\n\n\n

    Air fryer siu yuk ingredients<\/h2>\n\n\n\n

    How to shop for pork belly<\/h3>\n\n\n\n

    If possible, shop for a square piece of pork belly that has an even thickness. If not available, the next best option is to buy a large rectangular piece that is as wide as possible. <\/p>\n\n\n\n

    Sometimes your only option might be thinly cut pork belly pieces that are about 1\u201d (1.5 cm) thick. In this case, you can stack a few pieces together to make a larger rectangular piece and roast them the same way. I\u2019ve tried that approach and it produced a very good result.<\/p>\n\n\n\n

    In my recipe, I used pork belly purchased from Chinatown. It is quite thick and has some ribs attached to the lean meat. So I trimmed off the bone part to give the pork belly an even thickness. <\/p>\n\n\n\n

    \"Trimmed<\/figure>\n\n\n\n

    Marinating ingredients<\/h3>\n\n\n\n

    The rest of the ingredients are quite common and you might have most of them in your pantry.<\/p>\n\n\n\n