Air Fryer Pork Belly Recipes

So, you’re craving something ridiculously tasty, possibly a little decadent, but also want it ready before your next Netflix episode finishes buffering? And you happen to have an air fryer that’s currently just collecting dust next to your blender? My friend, you’ve come to the right place. We’re about to make Air Fryer Pork Belly that will make your taste buds do a happy dance.

Why This Recipe is Awesome

Let’s be real, deep-frying pork belly at home sounds like a one-way ticket to a grease fire and a kitchen that smells like a diner for a week. Pan-frying? Takes forever and splatter city. Oven roasting? Also takes forever. Enter: the air fryer. This magical contraption gives you that **perfectly crispy, crackling skin** and juicy, tender meat with way less mess and in half the time. It’s practically idiot-proof. Seriously, even I, the queen of kitchen mishaps, managed to nail this. Plus, it’s a total flex when you serve it to guests. They’ll think you slaved away, but you know the truth: your air fryer did all the heavy lifting while you scrolled TikTok.

Ingredients You’ll Need

• Pork Belly Slab: About 1-1.5 lbs, skin on. Because what’s pork belly without that glorious skin, right? Get a good one, your future self will thank you.
• Coarse Sea Salt: This is your secret weapon for crispy skin. Don’t skimp, but also don’t turn it into a salt lick.
• Freshly Ground Black Pepper: To add a little zing.
• Garlic Powder: Because everything’s better with garlic. Duh.
• Optional (but highly recommended) Chinese Five-Spice Powder: A pinch of this adds a whole new dimension of “OMG what is this deliciousness?!” flavor.
• A little oil (e.g., olive or avocado): Just a tiny bit to help the spices stick, or for brushing if needed.

Step-by-Step Instructions

1. Prep Your Belly: Pat that pork belly DRY. Like, bone dry. This is crucial for crispiness. Grab a sharp knife and **score the skin** in a crosshatch pattern, about 1/4 inch deep. Don’t cut into the meat too much, just the skin and a little fat layer.
2. Season It Up: Flip the pork belly so the meat side is facing up. Rub the meat generously with salt, pepper, garlic powder, and the five-spice powder (if using). If you’re feeling fancy, a tiny bit of oil can help the spices adhere.
3. Skin Magic: Flip it back, skin side up. Now, for the skin, just sprinkle it generously with the coarse sea salt. Really get it into those scores. The salt helps draw out moisture and creates that amazing crackle.
4. Preheat & Load: Preheat your air fryer to 380°F (190°C) for about 5 minutes. Once hot, carefully place the pork belly, skin side UP, in the air fryer basket. **Make sure it’s not overcrowded!** If you have a huge slab, you might need to cook it in batches.
5. Cook Time: Air fry for 25-30 minutes, or until the skin is beautifully golden brown and super crispy. You might need to adjust the time depending on your air fryer and the thickness of your pork belly.
6. The Big Finish: Once the skin is gloriously crackly, reduce the temperature to 300°F (150°C) and continue cooking for another 15-20 minutes. This will ensure the meat is super tender on the inside without burning the skin.
7. Rest & Slice: Remove the pork belly from the air fryer and let it rest on a cutting board for 5-10 minutes. This helps the juices redistribute. Then, slice it into delectable pieces and prepare for pure bliss.

Common Mistakes to Avoid

• Not Drying the Skin: This is the number one rookie mistake! Wet skin = chewy skin, not crispy skin. Pat it dry like your life depends on it.
• Not Scoring the Skin: Those little cuts aren’t just for show. They help the fat render and allow the salt to penetrate, leading to maximum crispiness.
• Forgetting to Preheat: Think of it like this: would you jump into a cold shower? Your pork belly doesn’t want to cook in a cold air fryer either. Preheating ensures even cooking and better crisping.
• Overcrowding the Basket: Air fryers need space for air to circulate. If you cram too much in, your pork belly will steam instead of crisp. Patience, young grasshopper.
• Undercooking the Meat: While the skin is the star, mushy meat is a no-go. Use a meat thermometer if you’re unsure; it should reach 160°F (71°C).

Alternatives & Substitutions

Feeling adventurous? Good! Here are some fun twists:

• Spice It Up: Swap the five-spice for a sprinkle of smoked paprika and cumin for a more Tex-Mex vibe. Or go full-on BBQ with your favorite dry rub.
• Sauce Boss: While amazing on its own, this pork belly loves a good dipping sauce. Hoisin sauce, sriracha mayo, apple sauce, or even a simple vinaigrette can elevate it. My personal favorite? A sticky gochujang glaze brushed on at the end!
• Herbaceous: Fresh rosemary or thyme sprigs tucked under the pork belly during the last 15 minutes of cooking can infuse it with an aromatic kick.

FAQ (Frequently Asked Questions)

• “My skin isn’t crispy! What did I do wrong?” Did you dry it enough? Did you score it? Did you use enough salt? Was your air fryer hot enough? **Those are the biggest culprits!** Also, make sure it wasn’t overcrowded.
• “Can I marinate the pork belly first?” Absolutely! Marinating the meat side (avoiding the skin, or wiping it clean before drying) can add even more flavor. Think soy sauce, ginger, garlic, and rice wine vinegar for an Asian twist. Just remember to pat the skin dry AGAIN after marinating.
• “What kind of pork belly should I buy?” Look for a slab with a good balance of meat and fat, and importantly, with the skin still on! Some butchers might call it “pork belly with rind.”
• “How do I store leftovers?” Pop them in an airtight container in the fridge for up to 3-4 days. Reheat in the air fryer at 350°F (175°C) until warmed through and crispy again. Don’t microwave unless you want sad, soggy skin.
• “What can I serve this with?” Oh, the possibilities! It’s fantastic with steamed rice, a fresh cucumber salad, sautéed greens, or even tucked into bao buns. IMO, it goes with almost anything!

Final Thoughts

And there you have it! Delicious, crispy air fryer pork belly, made with minimal effort and maximum flavor. You just mastered a dish that usually intimidates home cooks, and you did it in your air fryer like a total champ. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!