Simple Air Fryer Pork Belly

This irresistibly crispy and juicy Air Fryer Pork Belly is the stuff dreams are made of. By using the magic of the air fryer, you can achieve that perfect, crackling skin and tender, melt-in-your-mouth meat with minimal fuss and less oil than traditional methods. This detailed guide is designed for beginners, walking you through every step to ensure a flawless result. 

Cuisine: Asian-Inspired
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Here’s a great video that shows the process of making air fryer pork belly.

Why You’ll Love Making It

• Incredibly Crispy Skin: The air fryer circulates hot air, which is the secret to rendering the fat and creating a bubbly, golden-brown crackling that’s audibly crunchy.
• Juicy, Tender Meat: While the skin gets incredibly crisp, the meat underneath remains succulent and flavorful, creating a perfect textural contrast.
• Simple and Foolproof: With just a few ingredients and straightforward steps, this recipe is perfect for cooks of all skill levels. We’ll guide you through every detail.
• Less Mess and Oil: Get that deep-fried texture without the hassle and mess of a pot of oil. The air fryer contains any splatters and uses the pork’s own fat to cook.
• Versatile and Delicious: Serve it as a show-stopping appetizer, a main course with rice and vegetables, or chop it up for tacos, salads, or noodle bowls.

Ingredients

• 1.5 lbs (around 700g) skin-on pork belly slab: Choose a piece with a good ratio of meat to fat for the best flavor and texture. An even thickness will help it cook uniformly.
• 1 tablespoon coarse sea salt: Essential for drawing moisture out of the skin to achieve maximum crispiness.
• 1 teaspoon white vinegar: A secret weapon that helps to dry out the skin, resulting in a lighter, puffier crackle.
• Olive oil spray or 1 teaspoon neutral oil: For lightly coating the basket and brushing on the skin to promote even browning.

For the Optional Meat Rub (for extra flavor)

• 1 teaspoon garlic powder
• ½ teaspoon Chinese five-spice powder
• ½ teaspoon white pepper
• ½ teaspoon sugar

Instructions

Step 1: Prepare the Pork Belly (The Most Crucial Step)

The key to crispy skin is removing as much moisture as possible. Pat the entire pork belly slab, especially the skin, completely dry with paper towels. For truly exceptional results, place the uncovered pork belly on a rack in the fridge for a few hours, or even overnight. This will dehydrate the skin significantly.

Step 2: Score and Season the Meat

Flip the pork belly so it is meat-side up. Using a sharp knife, make several ½-inch deep cuts into the meat, being careful not to slice through to the skin. If using the optional meat rub, combine the garlic powder, five-spice powder, white pepper, and sugar in a small bowl. Rub this mixture all over the meat side, pushing it into the scored lines. Do not get the spices on the skin, as they can burn at high heat.

Step 3: Prepare the Skin for Crisping

Flip the pork belly skin-side up. If the butcher hasn’t already, score the skin in a diamond pattern, cutting just through the skin and into the fat layer but not into the meat. An even better method for a bubbly crackle is to use a sharp skewer or the tip of a knife to poke many small holes all over the skin. Brush the skin with the white vinegar and then rub the coarse sea salt generously all over it, working it into the scores or holes.

Step 4: The First Cook (Low and Slow)

Preheat your air fryer to 250°F (120°C). Create a “boat” or tray for the pork belly using aluminum foil, folding up the sides to encase the meat portions but leaving the skin completely exposed. This keeps the meat juicy while the skin dries out. Place the foil-wrapped pork belly into the air fryer basket and cook for 30 minutes. This low-temperature stage renders the fat and dries the skin further.

Step 5: The Second Cook (High Heat for Crispiness)

After 30 minutes, carefully remove the pork from the air fryer. The salt on top should have formed a hard crust. Scrape off and discard this salt crust, brushing away any excess crystals. Now, increase the air fryer temperature to 400°F (200°C). Place the pork belly (without the foil) back into the basket, skin-side up. Cook for 30-40 minutes. Check on it at the 20-minute mark and then every 5 minutes after that, as air fryers can vary. The pork is done when the skin is deeply golden, bubbly, and crackled.

Step 6: Rest and Serve

Remove the pork belly from the air fryer and let it rest on a cutting board for at least 10 minutes. This is a vital step that allows the juices to redistribute, ensuring the meat is tender and not dry. To slice, place it skin-side down and use a heavy, sharp knife to press firmly through the crispy skin. Cut into cubes or slices and serve immediately.

Serving Suggestions

This rich and savory pork belly pairs wonderfully with sides that cut through the richness:

With Rice and Greens: Serve with steamed jasmine rice and sautéed greens like bok choy or broccoli.

In Tacos: Chop the pork into small pieces and serve in warm tortillas with pickled red onions and cilantro.

Dipping Sauces: A simple sauce of hoisin, soy sauce, and a touch of rice vinegar is a fantastic accompaniment.

As a Roast Dinner: Pair it with roasted potatoes, glazed carrots, and green beans for a spectacular meal.

FAQs

1. Why didn’t my pork belly skin get crispy?
The most common reason is moisture. Ensure the skin is bone-dry before you start cooking—patting it dry is good, but air-drying it in the fridge is even better. Also, make sure you are using a two-stage cooking process with a final high-heat blast.

2. My air fryer started smoking, what should I do?
This is common with fatty foods like pork belly. The rendered fat can drip down and burn on the heating element. To minimize this, make sure your air fryer basket is clean before starting, and you can place a piece of bread in the bottom of the air fryer drawer (under the basket) to soak up excess grease.

3. Do I need to flip the pork belly while cooking?
No, for the crispiest skin, it’s best to cook it skin-side up for the entire duration. The circulating air will cook it evenly.

4. How do I store and reheat leftovers?
Store leftover pork belly in an airtight container in the refrigerator for up to 3 days. To reheat and bring back the crispiness, place it back in the air fryer at 375°F (190°C) for 5-7 minutes until heated through and the skin is crunchy again.