Air Fryer Crispy Pork Belly (SUPER CRISPY!) (VIDEO)
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This is the best (and easiest!) way to make Crispy Air Fryer Pork Belly in just one hour! My method and key tips will get you the juiciest Chinese roast pork with the signature crispy, crackling skin – without the 48 hours of prep time!
Watch the Air Fryer Crispy Pork Belly Recipe Video!
A Note from CJ
Make Crispy Pork Belly in the Air Fryer!
If you love Chinese crispy pork belly but need it fast, my recipe for air fryer crispy pork belly is the answer! No need to wait or prepare ahead of time – all it takes it one hour and you’ll have the crispiest, juiciest Chinese roast pork!
Air Fryer Recipes are some of my most popular, like my Air Fryer Chicken Wings, Air Fryer Chicken Tenders, Air Fryer Chicken Thighs, and Air Fryer Chicken Skewers!
I tried your air-fryer pork belly recipe exactly as written, times and temps included. It turned out perfectly! Crispy on the outside, juicy and flavorful inside and so easy to make.
Ingredient Tips
See the recipe card for full information on ingredients and quantities.
- pork belly, skin on – Go to your butcher and ask for a boneless, center cut, skin-on pork belly. (A center cut pork belly will be the most even and symmetrical piece, which should have an even proportion of skin and meat.) Ask for a piece that has a thin layer of white fat in between the meat sections. I have found that this results in the most optimal end proportion of meat to fat.
- kosher salt, white pepper, five spice powder, sugar, Shaoxing wine – this is for the seasoning paste. I do not recommend using any substitutions or omiting any ingredients.
- distilled white vinegar – Distilled white vinegar is a key ingredient! It helps soften the pork belly skin and removes any odors. (I have seen other recipes use baking soda but I prefer the results from white vinegar.)
How to Make Crispy Pork Belly in the Air Fryer
Prepare and season the pork belly: For foolproof, crispy air fryer pork belly, start by slicing the meat side of the pork belly with ½” deep cuts and making a flavorful paste of salt, white pepper, five spice powder, sugar, and Shaoxing wine. Rub the mixture evenly over the meat side, avoiding the skin. Pat the pork belly skin completely dry, then use a sharp knife to poke holes all over the surface, being careful not to pierce through to the meat. Cut the pork belly to fit in your air fryer basket for even cooking.
Air fry the pork belly: Next, create a foil barrier around the pork belly and brush the skin with vinegar before covering it entirely with the kosher salt. Air fry at 250°F for 30 minutes until the salt crust dries, then remove and clean off the excess. Brush the skin lightly with oil and air fry the pork belly again at 400°F for 30–40 minutes until it’s golden, puffed, and the skin is golden brown and crispy. Check frequently to during the air frying process to prevent burning and cover any hot spots with foil. Let the crispy pork belly rest for 5–10 minutes before slicing to enjoy tender meat with a perfectly crunchy crackling.
My Pro Tip
CJ’s Recipe Tips
Preparation tips
- Use a sharp knife or piercing tool to poke holes in the skin only – don’t poke so deep that you pierce the meat! Poking holes into the pork belly skin allows the fat to render out more easily, which will ‘fry’ the skin in the air fryer and help it puff up.
- Moisture is the enemy of crispy pork belly skin, so be thorough when patting dry the skin with paper towels. Make sure it is as dry as possible.
- The salt will help draw moisture out of the pork belly skin, which will also help the skin crisp up. 1 cup of kosher salt may look like too much but trust me – it is the appropriate amount!
Second air fry tips – When air-frying the pork belly for a 2nd time, start checking the skin at the 20 min mark and for every 5 min after that, as cooking time will vary with different air fryers. If you see any of the skin burning, place a small piece of foil over the specific area to cover it and continue air-frying until the rest of the skin has crisped up to your liking.
Rest before slicing – Once the pork belly is done, make sure to let it rest before slicing (at least 5-10 minutes). Resting is a key step in cooking meat any meat, as it allows the meat’s fibers to relax and reabsorb the juices!
If you tried this Air Fryer Crispy Pork Belly or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Air Fryer Crispy Pork Belly (VIDEO)
Equipment
Ingredients
- 3 pound pork belly, 1.5 kg, skin on
- 1/2 tablespoon kosher salt
- 1/2 tablespoon white pepper, 5 g
- 1/2 tablespoon five spice powder, 5 g
- 1/2 tablespoon sugar, 6 g
- 1/2 tablespoon Shaoxing wine, 7 ml
- 1 cup kosher salt
- 1 tablespoon white vinegar, 15 ml
- 1 tablespoon neutral oil, 15 ml
Instructions
- To the meat side, use a knife to make 1/2" deep cuts lengthwise across the pork belly. In a small bowl, combine salt, white pepper, five spice powder, sugar, and Shaoxing wine to make a paste. Evenly spread the paste on the meat side of the pork and crevices ensuring not to touch the skin.
- Pat the skin-on pork belly dry with a paper towel and poke holes all across the skin of the pork using skewers or sharp knife. Ensure that the holes only puncture the skin and fat (do not pierce all the way through the meat). Cut the slab of pork belly so it will fit in your air fryer.
- Create a tin foil frame around the pork belly, leaving a ½” gap up from the edges of the pork to prevent salt from spilling over. Brush a layer of vinegar on the skin, then cover the skin completely with a layer of salt.
- Air fry at 250F for 30 minutes or until the salt has dried completely.
- Remove the salt from the pork belly and brush off any excess. Pat dry with a paper towel.
- Brush the skin with neutral oil, then air fry at 400F for 30-40 minutes until the skin is puffed and crispy. Check at the 20 minute mark and every 5 minutes to monitor the skin, checking for burning, as the time will vary with different air fryers! If spots of the skin begin to burn, place a small piece of foil over the specific area to cover it and allow the exposed areas to continue crisping up.
Video
Notes
- Use a sharp knife or piercing tool to poke holes in the skin only – don’t poke so deep that you pierce the meat! Poking holes into the pork belly skin allows the fat to render out more easily, which will ‘fry’ the skin in the air fryer and help it puff up.
- Moisture is the enemy of crispy pork belly skin, so be thorough when patting dry the skin with paper towels. Make sure it is as dry as possible.
- The salt will help draw moisture out of the pork belly skin, which will also help the skin crisp up. 1 cup of kosher salt may look like too much but trust me – it is the appropriate amount!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was first published in September 2023, and updated in October 2025.
Hi I’ve tried the recipe before and it was amazing!!
I want to try it again and I’m thinking of parboiling the pork belly first to get rid of any hair that is still on it. Would that effect the recipe?
It’s so amazing! Easy to make, taste great and best of all, left overs the next day still had a crunch to it!! Used a bench top oven, air fryer mode as instructed. Skin didn’t look ready at the end so I popped it under roast for a couple minutes to toast the skin a bit more. PERFECT!
Thank you, Lia! I appreciate the great review!
I tried your air-fryer pork belly recipe exactly as written, times and temps included. It turned out perfectly! Crispy on the outside, juicy and flavorful inside and so easy to make. Thank you for sharing this – I’ve added it to our special “treat night” rotation!
Thank you so much, Julia!
I am not a chef or even a cook. I am semi retired and cooking various items that catch my eye and this certainly did. Followed the recipe which was easy to follow and the results were outstanding. Now a firm favourite and am going to use it to prepare a great treat for my friends. Thank you so much
I’m so glad it worked out for you, Anthony! Thanks for the great review!
Very easy to make and one of the best recipes!
That makes me so happy to hear, Lily!
I used this recipe but without the marinade and it turned out AMAZING. So crisp and the pork was cooked perfectly. Will do it again. Thank you!!
Thank you so much, Kat!
Looks great and yummy, I live it!
Thanks very much for sharing it. God Bless.
Thank you Philip!
Hi, love the recipe. Made it twice on the airfryer. Both times turned out perfect. Thanks.
However, can I use this recipe on a normal oven? Would the temperature be same or difgetent6
Hi Paulyn – I’m so glad you loved it! If you search for Chinese Pork Belly on my website you’ll find the oven version!
I made this recipe for my boyfriend and myself and we had friends pop over for dinner unexpectedly and I was so glad I had decided to try this recipe that night everybody loved it and I was so pleased at how crispy it was.
That’s so great to hear, Sarah! I’m glad everyone loved it!
Thanks! Easy to follow recipe and taste awesome!
Thank you Markus!!