Make this Crispy Air Fryer Pork Belly and prepare to be blown away! Juicy and tender pork belly with the crispiest crackling – and all in under an hour. A must-make air fryer recipe that will have your taste buds singing!
Place the pork on a rack over a tray and pat dry. Place in the refrigerator, uncovered, for a few hours or even overnight to dry the skin. If you are pressed for time you can skip this step but it is recommended for crispy crackling.
1½ lb (700g) pork belly
SEASON AND AIR FRY
Rub the pork belly all over with a little oil. Rub the salt, sugar and seasoning on the pork, and especially rubbing it into the skin, and in the scores if the belly has been pre-scored.
2 tbsp olive oil or rapeseed oil, 1 tbsp Chinese five spice seasoning, 2 tsp soft light brown sugar, 1 tbsp flaked sea salt
Place a large piece of foil on your countertop, folding edges inward. Add the apple juice and position the pork belly skin side up in the middle. Fold the foil edges inwards to create a tight little parcel that entirely covers the meat but leaves the skin exposed.
2 tbsp apple juice or cider
Preheat the air fryer at 160°C (320°F) for three minutes. Place the pork belly in the air fryer basket (I like to use a rack here but it is not essential) and cook for 40 minutes.
NOTE: Check after 15 minutes – the meat will be shrinking as it cooks so you may need to wrap the foil a little tighter around the pork meat.
LET'S MAKE CRISPY CRACKING!
Increase the heat to 190°C (375°F) and air fry for 8-10 minutes or until the skin is crispy and bubbling. The internal temperature should be 90-95°C / 195-200°F when checked with a meat thermometer.
REST AND SLICE
Take the pork out of the air fryer and remove the foil, reserving any juices. Place on a plate, uncovered. Rest for five minutes to allow the meat juices to redistribute.
Place the pork belly skin side down on a butchers block. Use a sharped knife to cut into thick slices, pressing onto the knife with the palm of your hand to cut through the crisp skin.
SERVING SUGGESTIONS
You can serve the pork belly simply drizzled with any juices rendered during the air frying. Alternatively drizzle with a little hoisin sauce or okonomiyaki sauce. If you have seasoned your pork belly simply with salt then consider pairing it with apple sauce.
Video
Notes
DO I NEED TO SCORE THE PORK SKIN? In the UK you can usually buy pork belly that has already been scored in a crisscross pattern. You need a very sharp knife to score the skin at home without cutting into the meat. However you can still make crispy pork belly without having to score the skin first.
HOW LONG SHOULD I COOK PORK BELLY IN AN AIR FRYER? As usual I highly recommend relying on a meat thermometer for best results. Since pork belly is high in fat the meat needs to be cooked until some of the fat is rendered. Wrapping the meat in foil allows for the fat from the skin to melt down into the flesh keeping it tender.
WHAT TEMPERATURE SHOULD PORK BELLY BE COOKED TO? While the recommended minimum internal temperature for pork is 65°C / 145°F, pork belly needs to be cooked to 90-95°C / 195-200°F for the meat to be tender.
USING LEFTOVERS In the very unlikely case you have leftovers, you can use them in stir fries or to make egg fried rice or serve them with ramen.
AIR FRYER COOKING TIMES ARE APPROXIMATE Since air fryer models all vary slightly I suggest checking on the pork belly after 30 minutes with a meat thermometer, piercing the flesh and not the skin. The cooking time will also be affected by how thick the pork belly is and whether it is a flat and even piece.