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Prepare the Marinade
Minced garlic
Soy sauce
Dark caramel
Sesame oil
Hoisin sauce
Oyster sauce
Five spice powder
Chinese cooking wine
Red food coloring (if using)
Prepare the Pork
Pat the 500g pork belly dry with paper towel.
Slice into long strips (about 3–4 cm wide) for even cooking and better caramelization.
Lightly score the meat side (do not cut through the skin if skin-on).
Marinate
Place pork belly into a zip-top bag or covered container.
Pour the marinade over the pork and coat evenly.
Refrigerate for at least 6 hours, preferably overnight (12–24 hours).
Turn occasionally for even flavor absorption.
Preheat Air Fryer
Initial Cook
Remove pork from marinade (reserve marinade for basting).
Shake off excess marinade to prevent burning.
Arrange pork in a single layer in the air fryer basket.
Cook at 180°C for 12–15 minutes, turning halfway through.
Glaze & Caramelize
Brush pork with reserved marinade.
Increase temperature to 200°C (392°F).
Cook for another 5–8 minutes, turning and brushing once more.
Rest & Slice
Rest pork for 5–10 minutes before slicing.
Slice against the grain for tender pieces.
Blanch Chinese broccoli in salted boiling water for 1–2 minutes.
Drain and drizzle with a little oyster sauce and sesame oil before serving alongside the pork.