Pork belly is a prized cut of meat known for its layers of juicy meat and rich fat, crowned with that all-important crispy crackling. While it’s traditionally roasted in the oven, using an air fryer offers a faster, less messy, and often more consistent way to achieve delicious results. With the right preparation and technique, air fryer pork belly turns out tender on the inside and incredibly crispy on the outside all with less oil and cooking time.
If you love crispy pork belly but dread the long roasting times or oil splatters, the air fryer is your new best friend.
Why Use an Air Fryer?
The air fryer uses rapid air circulation to mimic the results of deep frying with a fraction of the oil. For pork belly, this means:
Crispier crackling without needing to score or salt-dry for hours.
Juicier meat, thanks to shorter cook times and even heat distribution.
Less mess, with no oil spatter or greasy baking trays.
Healthier results, since the fat from the pork renders out and drains away.
Ingredients
To make a simple yet flavourful air fryer pork belly, you’ll need:
1 kg pork belly (skin on, ideally in a slab or cut into thick strips)
1 tablespoon salt (for drying the skin)
1 teaspoon oil (like vegetable or olive oil)
1 teaspoon five-spice powder or your favourite dry rub
1 teaspoon garlic powder
Freshly ground black pepper
Optional: vinegar or lemon juice for extra crackle
Preparation: The Secret to Crispy Skin
1. Dry the pork belly skin thoroughly
Use paper towels to blot the skin dry. Moisture is the enemy of crispiness, so if time allows, refrigerate the pork belly uncovered for several hours or overnight to air-dry the skin. You can even use a hairdryer or fan to speed up the process.
2. Score or prick the skin (optional)
Using a sharp knife or skewer, lightly score or prick the skin in a criss-cross pattern without cutting into the meat. This helps the fat render and the skin bubble during cooking.
3. Season the meat side
Rub the underside (meaty part) of the pork belly with a mix of five-spice powder, garlic powder, black pepper, and a pinch of salt. Avoid putting anything wet on the skin.
4. Oil and salt the skin
Rub the skin with a small amount of oil, then sprinkle it generously with salt. For extra crackling, some people add a splash of vinegar or lemon juice to help dry the skin further and tighten the surface.
Air Frying Instructions
1. Preheat the air fryer
Set your air fryer to 200°C (390°F) and preheat for 5 minutes.
2. Place the pork belly skin-side up
Line the air fryer basket with foil or baking paper if needed, then place the pork belly skin-side up. Avoid overcrowding.
3. Cook in two stages
First stage: Cook at 160°C (320°F) for 30 minutes. This allows the meat to cook through and the fat to render.
Second stage: Increase to 200°C (390°F) and cook for another 25–30 minutes, or until the skin puffs up and becomes golden, crispy, and blistered.
4. Rest before slicing
Remove the pork belly and let it rest for 10 minutes. This helps retain moisture in the meat and makes it easier to slice.
Tips for Perfect Pork Belly
Dry skin is key: The crispier the skin, the drier it needs to be before cooking. Use salt and air-drying to your advantage.
Adjust times based on your air fryer: All air fryers differ slightly, so check the pork regularly in the last 10 minutes.
Cut into bite-sized pieces after cooking: This keeps the crackling intact and avoids overcooking the fat.
Serving Suggestions
Air fryer pork belly is rich and savoury, making it perfect with both simple and bold sides. Here are a few ideas:
Asian-style: Serve with steamed jasmine rice, pickled vegetables, and soy-chilli dipping sauce.
Western-style: Pair with creamy mashed potatoes, sautéed greens, or a tangy apple slaw.
As a snack: Cut into cubes and serve as crispy bites with mustard, BBQ sauce, or chilli mayo.
You can also incorporate pork belly into tacos, bao buns, or noodle bowls for a gourmet twist.
Conclusion
Air fryer pork belly is a game-changer for lovers of crispy crackling and juicy meat. It transforms a traditionally slow-cooked dish into a weeknight-friendly recipe without sacrificing flavour or texture. With just a few basic ingredients and careful attention to the skin preparation, you’ll enjoy restaurant-quality pork belly from your own kitchen crisp, succulent, and undeniably satisfying.