Air Fryer Crispy Pork Belly
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.
Servings 4
Calories 520kcal
Cost $12–$15
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
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.
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.