Air fried Hakka Pork Belly

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Looks nice and delicious? This is not an easy-to-make dish for me in the past. However, with the invention of Airfryer, this dish has became so much easier to prepare. There is no oil used to fry the pork and thus keeping my kitchen clean without messy oil splashing around! If you have air fryer, try out this dish!

Ingredients (Serves 6 diners)

800g pork belly, cut into 2cm cubes
3 small cubes or 3 tsp fermented red beancurd
1 tbsp light soy sauce
3 tsp shaoxing wine
1 tsp sugar
1 tsp five spice powder
1/2 tsp ground white pepper, or to taste
2 tsp sesame oil
1 large egg, lightly beaten
4 tbsp plain flour
2 tbsp corn flour
(I omitted cooking oil as i was using Airfryer to fry the pork)


1. Combined the pork with marinate except the flour and cornstarch. Mix it well and leave in the fridge for at least 4 hours or overnight. Soak the black fungus in water till softened then cut into pieces and remove the hard stems.


2. Preheat your airfryer. Just before frying, add the flour and cornstarch to the marinated meat. Mix well and place the meats into the frying cage. Then fry the pork in Buffalo Airfryer using temperature 200c for 20 minutes. When done remove pork.

(Traditional cooking using wok: heat up 4 cups of oil, then place the pork into the wok and deep fry till golden brown)


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Tools Needed

I use Buffalo Airfryer to ease up my work in the kitchen. You can click on the image below to find out more about this kitchen appliances!

Buffalo Airfryer:




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