Air Fryer Pork Belly

If you have ever craved that irresistible combo of crispy crackling and tender, juicy pork but didn’t want to mess around with the oven (or cleaning up!), this Air Fryer Pork Belly recipe is your new go-to. I have been testing this one for a while to get the skin just right. And honestly, the air fryer knocks it out of the park.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut your pork belly into bite-sized chunks or strips, depending on how you like it served. Make sure each piece has a good bit of skin, fat, and meat for the perfect balance. Pat the pork dry with kitchen paper. So this is key for crispy skin. If the skin hasn’t already been scored, you can gently score it with a sharp knife or prick it all over with a skewer or fork. This helps the fat render and gives you that crunchy crackling.

Step 2

Then in a mixing bowl, combine soy sauce, vinegar, garlic powder, brown sugar, and five spice powder. Stir well until the sugar dissolves. Toss the pork belly pieces in the marinade, making sure they’re well coated. Cover and marinate in the fridge for at least 1 hour, or overnight for maximum flavour.

Step 3

After marinating, take the pork out and pat it dry again. Especially the skin. This step helps remove any moisture that could stop it crisping. Rub the skin side with sea salt and a light dusting of baking powder. The baking powder helps blister the skin and make it really crunchy.

Step 4

Next, preheat your air fryer to 200°C (390°F) for a couple of minutes. Leave the crisper plates in. So lightly spray the basket with oil, then place the pork belly pieces skin-side up in a single layer. Air fry for 25 to 30 minutes, turning halfway through. For extra crispy skin, increase the temperature to 210°C for the final 5 minutes.

Step 5

So let the pork belly rest for 5 minutes after cooking. This will help to keep it really juicy. Finally serve hot with rice, bao buns, or dipping sauces.

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