Air Fryer Crispy Pork Belly (VIDEO)

Air fryer crispy pork belly cut up on a plate.

4.99 from 297 votes

Air Fryer Crispy Pork Belly (VIDEO)

I've spent months perfecting this Air Fryer Crispy Pork Belly recipe. I've tried many different methods at different temperatures, times, and air fryers, and this is the method that consistently puts out a crispy, puffed up skin and juicy, tender meat.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Air Fryer

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

Pork belly tips - 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.

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!

Nutrition