There’s something deeply satisfying about the crackle of crispy pork belly. And when it’s made in the air fryer? That golden crunch meets juicy, flavorful meat with an ease that’s almost too good to be true. This Air Fryer Crispy Pork Belly recipe delivers a restaurant-quality dish with less mess, less oil, and all the flavor.
Picture a slab of pork belly—glorious layers of meat and fat, cooked to perfection with a bubbly, crisp skin and tender interior.
Whether you’re feeding guests or treating yourself to a decadent weekend meal, this recipe brings wow-factor without stress.
Growing up in a family where pork belly was considered a celebration food, I’ve had it steamed, boiled, grilled—and of course, deep-fried.
I remember the first time my uncle served crispy pork belly with that iconic crackling.
He spent hours carefully drying the skin, adjusting heat, and perfecting the balance of salt and spices.
The result was always worth the wait, but I used to think, “There’s got to be an easier way.”
Enter: the air fryer.
When I first tested this recipe, I was stunned.
The skin puffed up into golden, bubbly crisps and the meat stayed juicy. No splattering oil. No long oven times.
Now, I make this version any time I’m craving comfort food or need a crowd-pleasing appetizer.
Why You’ll Love This
1. Ultimate Crispy Skin Without Deep Frying
Traditional pork belly recipes often require deep frying or broiling, but this air fryer method creates that signature crackle without submerging the meat in oil. The circulating hot air crisps the skin evenly, while the meat below stays succulent and tender.
2. Surprisingly Easy with Minimal Ingredients
This recipe uses basic pantry spices—salt, vinegar, and garlic powder—allowing the natural flavor of the pork to shine. The hands-on time is short, and most of the magic happens while the air fryer does its job.
3. Perfect for Small Kitchens and Busy Lives
No need to fire up the oven or clean up oil splatters from the stovetop. The air fryer keeps your kitchen clean and cool, making it an ideal cooking method for busy weeknights or small-space living.
4. Versatile for Any Meal or Occasion
Serve it with rice and pickled vegetables for a hearty dinner, chop it into bite-sized chunks for party snacks, or tuck it into buns for irresistible pork belly sliders. This recipe adapts beautifully to multiple cuisines and menus.
Recipe Details
Prep Time: 15 minutes (plus overnight drying)
Cook Time: 40–45 minutes
Total Time: 1 hour (active), 12–24 hours (drying)
Cuisine Type: Asian-inspired, Fusion
Servings: 4
Estimated Cost: $12–15
Equipment Needed
- Air fryer (6-quart or larger recommended)
- Sharp knife or scoring tool
- Cutting board
- Paper towels
- Mixing bowl
- Aluminum foil
- Small brush (for vinegar/oil application)
- Tongs or spatula
Ingredients
- 1.5 pounds pork belly (skin-on, preferably in one slab)
- 1 tablespoon white vinegar (for brushing)
- 1 teaspoon salt (divided — half for meat, half for skin)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Optional:
- 1 teaspoon Chinese five spice powder (for a deeper, aromatic flavor)
- ½ teaspoon baking powder (helps crisp skin faster)
- Red pepper flakes (for heat)
💡 Note: Do not score or pierce the skin too deeply. Aim to cut just through the surface fat without touching the meat layer beneath.
Step-by-Step Instructions
Step 1: Prep the Pork Belly
Pat the pork belly dry with paper towels. Score the skin in a crosshatch or straight-line pattern using a sharp knife, taking care not to cut into the meat. This will help the skin bubble up during cooking.
Step 2: Season the Meat Side Only
Flip the pork belly and rub the meat side with garlic powder, black pepper, and half the salt. Optionally add five spice powder for extra depth. Leave the skin completely dry and free of seasoning for now.
Step 3: Dry the Skin (Overnight Preferred)
Place the pork belly uncovered on a wire rack or plate in the fridge, skin-side up. Let it dry overnight (or at least 8 hours). This crucial step ensures a crisp finish by removing moisture from the skin.
Step 4: Preheat and Prepare for Air Frying
Preheat your air fryer to 400°F (200°C). Remove the pork belly from the fridge. Brush the skin with vinegar and sprinkle the remaining salt evenly over the surface. Optionally add baking powder for extra puff.
Step 5: Air Fry in Two Stages
Wrap the sides of the pork in foil, exposing only the skin, to prevent the meat from overcooking. Place it skin-side up in the air fryer basket.
- First stage: Cook at 350°F (175°C) for 30 minutes.
- Second stage: Increase temperature to 400°F (200°C) and cook another 10–15 minutes until the skin is golden, bubbly, and crisp.
Step 6: Rest, Slice, and Serve
Let the pork belly rest for 5–10 minutes before slicing. This helps retain juices and makes cutting easier. Slice into thick strips or cubes and serve with dipping sauce, rice, or fresh herbs.
Nutrition Facts (Per Serving)
- Calories: 520
- Protein: 24g
- Carbohydrates: 1g
- Fiber: 0g
- Fat: 45g
- Saturated Fat: 16g
- Sodium: 650mg
- Vitamin B1 (Thiamin): 25% DV
- Iron: 8% DV
- Vitamin B12: 20% DV
Tips for Success
1. Dry Skin = Crispy Skin
The longer you can dry the pork belly skin in the fridge, the better the final texture. Aim for at least 12 hours uncovered for maximum crunch.
2. Foil Helps Control Cooking
Wrapping the sides in foil helps prevent the meat from drying out while focusing heat on the skin. It also prevents burnt edges.
3. Keep an Eye at the End
Every air fryer varies slightly. Check the pork belly during the final minutes to prevent burning and ensure even crisping.
4. Resting Is Key
Allowing the pork belly to rest before slicing helps lock in juices and makes it easier to cut without losing its structure.
Common Questions
Can I make this without skin-on pork belly?
Yes, but you’ll miss the iconic crispy crackling. The meat will still be tender and flavorful, though not as texturally exciting.
Is there a vegetarian version of this recipe?
While pork belly has a unique structure, you can mimic the texture with thick slices of tofu or seitan, seasoned and air-fried to crisp perfection.
How do I store leftovers?
Store cooled pork belly in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 5–7 minutes to restore crispiness.
Can I skip the overnight drying step?
Technically yes, but your results will be less crispy. Even an hour or two in front of a fan or under paper towels will help improve texture.
Variations & Substitutions
- Spicy Sriracha Glaze: Brush the meat side with a mix of soy sauce, Sriracha, and honey before air frying for a sweet-spicy twist.
- Vietnamese-Inspired: Add lemongrass and fish sauce to the seasoning for a Southeast Asian vibe.
- Low-Sodium Option: Use salt-free spice blends and serve with vinegar-based dipping sauces to enhance flavor without added sodium.
- Sugar-Free: Avoid honey or sweet glazes and keep the rub savory to stay sugar-free and keto-friendly.
Serving & Pairing Suggestions
- Serve with steamed jasmine rice and a side of garlicky bok choy or sautéed greens.
- Pair with pickled daikon and carrots for balance and brightness.
- Create an impressive platter with lettuce wraps, herbs like mint or cilantro, and dipping sauces like hoisin or nuoc cham.
- Make sliders using brioche buns and crunchy coleslaw for a fusion-style appetizer or lunch.
Storage & Reheating Tips
- Refrigeration: Store in a sealed container for up to 3 days.
- Freezing: Wrap in foil and freeze for up to 1 month. Defrost in the fridge overnight before reheating.
- Reheating: Air fry at 375°F for 5–7 minutes or until skin is crisp again. Avoid microwaving—it softens the crackling.
Air Fryer Crispy Pork Belly
Ingredients
- 1.5 pounds pork belly skin-on, preferably in one slab
- 1 tablespoon white vinegar for brushing
- 1 teaspoon salt divided — half for meat, half for skin
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Optional
- 1 teaspoon Chinese five spice powder for a deeper, aromatic flavor
- ½ teaspoon baking powder helps crisp skin faster
- Red pepper flakes for heat
Note: Do not score or pierce the skin too deeply. Aim to cut just through the surface fat without touching the meat layer beneath.
Instructions
- Pat the pork belly dry with paper towels. Score the skin in a crosshatch or straight-line pattern using a sharp knife, taking care not to cut into the meat. This will help the skin bubble up during cooking.
- Flip the pork belly and rub the meat side with garlic powder, black pepper, and half the salt. Optionally add five spice powder for extra depth. Leave the skin completely dry and free of seasoning for now.
- Place the pork belly uncovered on a wire rack or plate in the fridge, skin-side up. Let it dry overnight (or at least 8 hours). This crucial step ensures a crisp finish by removing moisture from the skin.
- Preheat your air fryer to 400°F (200°C). Remove the pork belly from the fridge. Brush the skin with vinegar and sprinkle the remaining salt evenly over the surface. Optionally add baking powder for extra puff.
- Wrap the sides of the pork in foil, exposing only the skin, to prevent the meat from overcooking. Place it skin-side up in the air fryer basket.
- First stage: Cook at 350°F (175°C) for 30 minutes.
- Second stage: Increase temperature to 400°F (200°C) and cook another 10–15 minutes until the skin is golden, bubbly, and crisp.
- Let the pork belly rest for 5–10 minutes before slicing. This helps retain juices and makes cutting easier. Slice into thick strips or cubes and serve with dipping sauce, rice, or fresh herbs.
Notes
The longer you can dry the pork belly skin in the fridge, the better the final texture. Aim for at least 12 hours uncovered for maximum crunch. 2. Foil Helps Control Cooking
Wrapping the sides in foil helps prevent the meat from drying out while focusing heat on the skin. It also prevents burnt edges. 3. Keep an Eye at the End
Every air fryer varies slightly. Check the pork belly during the final minutes to prevent burning and ensure even crisping. 4. Resting Is Key
Allowing the pork belly to rest before slicing helps lock in juices and makes it easier to cut without losing its structure.
Whether you’re planning a weekend feast or just curious about what your air fryer can really do, this Air Fryer Crispy Pork Belly recipe is one to bookmark.
It’s simple enough for beginners, bold enough for foodies, and versatile enough to fit everything from rice bowls to party platters.
So grab that pork belly, fire up your air fryer, and get ready for crispy, savory bliss.
Happy cooking, and may your crackling be loud and proud!
