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5 from 49 votes

Instant Pot Crispy Pork Belly

You gotta make this Ultra-Crispy Instant Pot Pork Belly (Roasted Pork Belly) aka Siu Yuk (Chinese: 燒肉). Easy to make with few pantry ingredients. Super juicy, tender, flavorful meat top with ultra crunchy crackling skin. You'll be addicted to this super tasty bite of heaven!
Servings 4 - 6
Total Time 1 hr 15 mins


For Pork Belly Skin:


  • Score Pork Belly: Use a sharp knife to lightly cut (~2mm into the meat) lines diagonally across the meat side of the pork belly, then cut lines diagonally across in the opposite direction (see photo).
  • Pressure Cook Pork Belly: Add 2 tsp (12g) fine salt, 2 tsp (3.5g) five spice powder, 1 tsp (5g) granulated sugar, ½ tsp (1.9g) white pepper, 1 tbsp (15ml) regular soy sauce, 6 crushed garlic cloves, 2 tbsp (30ml) Shaoxing wine, and 1 cup (250ml) cold water in Instant Pot. Mix well.
    Add in pork belly (skin side up), then lightly sprinkle salt over the pork skin. Try to make sure the skin is not submerged in the cooking liquid.
    Close lid, then turn Venting Knob to Sealing position.
    1" Thick Pork Belly: Pressure Cook at High Pressure for 19 minutes + 15 minutes Natural Release
    1.25" Thick Pork Belly: Pressure Cook at High Pressure for 22 minutes + 15 minutes Natural Release
    Turn the Venting Knob to Venting Position. Open the lid.
  • Prep Pork Belly Skin: Remove & place the pork belly on a chopping board. Pat pork skin really dry with paper towels. Use a fork to poke holes all over the pork skin.
    *Pro Tip: The holes should only penetrate the skin and the fat part of the pork belly. Poke as many holes as you can for maximum crunchy cracklings.
    Pat the skin really dry again with paper towels.
    Mix ½ tsp (3g) fine salt and ½ tsp (2.5g) baking powder together. Sprinkle the baking powder mixture all over the skin, then brush a few layers of vegetable oil on the skin.
  • Broil in Oven/Air Fryer: *Pro Tip: It's best to broil the pork belly before cutting it into serving size, so the pork belly can retain more moisture.
    Option 1 - Oven/Toaster Oven: Place the pork belly (skin side up) on an oven tray, then place the oven tray on the top rack. Use the "Broil" function (or Airfry setting), set Temperature to 400°F - 425°F. Broil pork belly until the skin is golden brown, bubbly, very crunchy.
    *Note: Depending on your oven, this process will take roughly 18 - 25 minutes.
    Option 2 - Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in Instant Pot. Layer the pork belly (skin side up) on the air fryer tray in Instant Pot. Place the Air Fryer Lid on Instant Pot. Press "Broil" button, set Temperature to 400°F and Cooking Time to 20 minutes.
    *Note: You'll need to broil for an extra 10 - 12 minutes, which means the total cooking time will take roughly 30 - 32 minutes.
    *Pro Tip: You can open the lid to check the progress. The pork belly skin should be golden brown, bubbly, and crispy.
  • Serve Crispy Pork Belly: Place Crispy Pork Belly on a chopping board and let it cool down a bit. Chop it up into tasty bite sizes!
    You can serve them with rice, hoisin sauce, and yellow mustard on the side. Enjoy these addictively delicious Cantonese Roasted Pork~


Baking Powder: Baking Powder is not the same as Baking Soda. Double-check you're using Baking Powder, NOT Baking Soda for this recipe.
Pork Belly Too Long: If your pork belly is too long to fit into your Instant Pot, cut it in half, then place them side by side in Instant Pot.
Which Method is Best for Crispy Skin? We recommend using an oven, air fryer, or toaster oven for this finishing crispy step. Instant Pot Duo Crisp's "Broil" function or Instant Pot Air Fryer Lid will work, but the result won't be as crispy & satisfactory.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 610kcal


Calories: 610kcal | Carbohydrates: 3g | Protein: 11g | Fat: 60g | Saturated Fat: 22g | Cholesterol: 82mg | Sodium: 1176mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg