Pork belly has always been a dish that is incredibly indulgent. When cooked correctly, the rich layers of fat and meat transform into a succulent, flavoursome centrepiece. Pork belly is traditionally baked for hours to get that crispy crackling and tender interior. With an air fryer you can achieve the same results with less oil and more crunch in a fraction the time.
This guide will show you how to cook the perfect pork belly using an air fryer, with a method tailored to Australian kitchens. Pork belly is a great air fryer dish, whether you serve it as a main, over rice, or in sliders.
Why Air Fryer Pork Belly ?
Air fryer cooking pork belly has many advantages.
- Cooking time faster than an oven
- Crispier due to hot air circulation
- It uses less oil, which makes it a healthier choice
- Minimal mess in comparison to deep-frying
- Get great results every time with a little technique
The air fryer could be the secret weapon for you if you have struggled to achieve crispy crackling.
Ingredients
This recipe is for 4-6 people.
For Pork Belly:
- 1 kg of pork belly with skin
- 1 tablespoon salt (sea salt flakes preferred)
- White vinegar or lemon juice, 1 tablespoon
- Olive oil 1 tablespoon
Spice Rub (optional, but recommended):
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Black pepper, 1/2 teaspoon
- 1/2 teaspoon paprika
- One teaspoon of five-spice powder (popular for Chinese-style pork bellies)
- Brown sugar, optional (for caramelisation)
How to Choose the Best Pork Belly
Pork belly that has:
- Layers of fat and meat
- Dry, unbroken skin
- Cooking evenly requires a uniformly thick.
If you can, ask your butcher for help scoring the skin. You can score the skin yourself if you have a Stanley knife or very sharp knife. The skin will crisp up if you make shallow cuts.
Step-by-Step Instructions
Step 1: Dry the skin and score it.
With paper towels, pat the skin of the pork belly completely dry. The dryer the skin is, the crispier it will be. It can be placed in the refrigerator for 12-24 hour and allowed to air-dry (optional, but highly effective). This is similar to the traditional Chinese roasting methods.
Score the skin with a sharp knife in thin parallel lines. (Do not cut into meat). This will help the skin blister and the fat to render.
Step 2: Seasoning the Underside.
Rub the underside of the meat with your spice rub and olive oil. Rub only salt on the skin.
Allow the pork to rest at room temperatures for 20-30 mins before cooking. It will ensure even heat distribution.
Step 3: Salting the skin.
Use lemon or vinegar to rub on the skin. This will help to dry out the skin and promote blistering. Rub in sea flakes and make sure to get it into the scored cuts. It’s important to crackle because salt draws moisture out.
Step 4: Preheating the Air Fryer.
Pre-heat your air fryer for 3 to 5 minutes at 200degC. This initial blast of heat is crucial for the crackling.
Place the skin-side down pork belly in the basket of the air fryer. Airflow is important around the meat. Avoid crowding.
Step 5: Air Fry in Two Phases.
Stage 1, High Temperature for Crackling.
- To crisp the skin, air fry it at 200degC for thirty minutes.
- Check the skin halfway through to make sure it is not burning.
- If you notice that the skin of the pork is browning quickly in a particular area, either rotate it or cover the section with a thin sheet of foil.
Stage 2, Lower the temperature to cook the meat.
- Reduce heat to 320degF (160degC). Cook for additional 15-30 minutes depending on thickness.
- The skin should remain bubbly and crisp, and the meat throughly cooked.
Step 6: Rest, Slice and Rest.
After cooking, let the pork belly rest for ten minutes. It is important to do this step in order to keep the pork belly juiciness. Slice the fruit into strips or portions using a sharp knife.
Serving Suggestions
Pork belly has a wide range of uses. Serve it as follows:
- You can serve this dish with steamed Rice, Bok Choy and Soy Dipping Sauce
- In baobuns, cucumber, hoisin and spring onion
- As part of a Roast Dinner with Potatoes and Gravy
- Sliders with coleslaw , BBQ sauce and,
- On a bed Asian noodles salad, with sesame sauce
Pour an extra touch, drizzle on a glaze of honey, rice vinegar, and soy sauce.
Tips to Perfect Crackling
- If time permits, dry the skin overnight
- Use lemon juice or vinegar to tighten skin before salting
- Use generous amounts of salt, but not too much. You can remove excess after cooking
- Don’t add moisture to the air fryer basket
- Check frequently in the last 10 mins to avoid burning
Flavour Variations
- Asian style: Use ginger, honey, five-spice powder, soya sauce and ginger.
- Herbed: Use rosemary, thyme and garlic on the underneath.
- Chilli lime: Add the chilli powder, and then finish it with a squeezed of lime.
- Smoky barbecue: Rub the meat with smoked paprika and garlic, then serve it with slaw.
Storing Leftovers
Pork belly can be reheated well, particularly in an air fryer.
- Refrigerator: Store up to three days in an airtight container
- Reheat: Air-fry at 180degC between 5-8 minutes for a re-crisp skin
- Freezer: You can freeze for up to two months. Cut before freezing to make portioning easier
Nutrition Notes
Pork belly has a lot of fat and flavour, so you should eat it in moderation. High in iron, B-vitamins and protein but high in calories and saturated fat. Balance your meal with a salad or greens.
Air Fryer Considerations
- Basket style air fryers are effective, but some models need to be rotated more often.
- Oven style air fryers offer greater space for larger pork bellies
- If in doubt, use a thermometer. For cooked pork, the internal temperature should be between 70 and 75degC
Conclusion
Air-fried crispy pork belly is more than a quick dinner. It’s a game changer. You can get restaurant-quality results with minimal ingredients in under an hour. This method is perfect for anyone who’s new to air fryers, or experienced. It always produces juicy meat and crackling skin.
Air fryer pork belly will become a staple in your recipe rotation, whether you are entertaining guests or cooking for your family. It’s never boring with the many variations and combinations.
