Pork belly in the air fryer

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Some cooking moments stay with you forever. That first time when you cut into a piece of meat and hear the crackle. When the skin shatters under the knife, the fat melts, and the meat underneath stays impossibly juicy. That’s exactly what happened with this first-ever air fryer pork belly, and honestly — I wouldn’t make it any other way again.

Pork belly has a reputation. People think it’s complicated, risky, or only achievable in restaurants. But this method proves the opposite. With patience, the right temperature, and simple seasoning, the air fryer transforms pork belly into something truly special: golden, blistered crackling on top and tender, flavorful meat underneath.

The image you shared tells the whole story — evenly crisped skin, beautifully rendered fat, and perfectly cooked meat, all done in an air fryer. No deep frying. No oven blasting for hours. Just technique, timing, and confidence.

Why the Air Fryer Is Perfect for Pork Belly

The air fryer creates a dry, circulating heat environment, which is exactly what pork skin needs to puff, blister, and turn crunchy. At the same time, controlled lower temperatures allow the fat to render slowly, keeping the meat juicy instead of dry.

This method gives you:

  • Ultra-crispy crackling

  • Juicy, tender pork

  • Even cooking

  • Minimal mess

  • Consistent results every time

Ingredients

Main Ingredient

  • 1 slab pork belly (skin on), about 1–1.2 kg

Seasoning for the Meat Side

  • 1½ teaspoons salt

  • 1 teaspoon smoked paprika

  • 1 teaspoon Chinese five spice

Optional Extras

  • Black pepper (meat side only)

  • Garlic powder (meat side only)

  • Foil (for lining basket)

⚠️ Important Rule:
Never season the skin with spices. Salt only touches the meat side.

Understanding Pork Belly Structure

Pork belly has three main layers:

  1. Skin (rind) – needs dryness and heat to crisp

  2. Fat layer – needs time to render

  3. Meat – needs gentle cooking to stay juicy

This recipe respects all three layers.

Preparation: The Most Important Step

Step 1: Dry the Skin Completely

Pat the pork belly skin with paper towels until completely dry. If you have time, leave it uncovered in the fridge overnight. Dry skin equals crispy crackling.

Step 2: Score the Skin (Optional but Recommended)

Using a sharp knife:

  • Score the skin in straight lines

  • Cut only through the skin, not into the meat

This helps fat escape and allows the skin to puff evenly.

Step 3: Season the Meat Side

Turn the pork belly meat side up and rub with:

  • Salt

  • Smoked paprika

  • Five spice

Massage well so the seasoning penetrates the meat.

Air Fryer Cooking Method (Low & Slow First)

Step 4: Prepare the Air Fryer

  • Line the air fryer basket with foil

  • Place pork belly meat side down, skin side up

This positioning allows the meat to gently cook in its own fat.

Step 5: First Cook – Rendering Phase

  • Temperature: 100°C

  • Time: 30 minutes

This stage:

  • Slowly renders fat

  • Keeps meat tender

  • Prepares skin for crisping

Do not rush this step.

The Crisping Phase – Where the Magic Happens

After 30 minutes, remove the pork belly and check:

  • Fat should be partially rendered

  • Skin should be dry and firm

Step 6: Increase Temperature

  • Turn air fryer to 200–210°C

  • Return pork belly, still skin side up

  • Cook for 20–30 minutes

Watch closely during this stage. The skin will:

  • Bubble

  • Blister

  • Turn deep golden

If some spots puff faster, rotate the basket slightly.

Resting the Pork Belly

Once done:

  • Remove from air fryer

  • Rest for 10 minutes

Resting allows juices to redistribute and keeps meat juicy.

Cutting & Serving

Use a sharp knife to cut through the crackling in confident downward motions. You should hear that satisfying crunch.

Each slice should show:

  • Crackly, blistered skin

  • Soft rendered fat

  • Moist, flavorful meat

Texture & Flavor Description

  • Skin: Ultra-crispy, shattering crackle

  • Fat: Soft, buttery, melt-in-the-mouth

  • Meat: Juicy, subtly smoky, aromatic from five spice

The smoked paprika adds warmth, while five spice brings balance and depth without overpowering the pork.

Serving Ideas

  • With steamed rice and chili oil

  • With mashed potatoes or roast vegetables

  • In bao buns with hoisin sauce

  • With apple slaw or pickled vegetables

  • As a protein for noodle bowls

Common Mistakes to Avoid

  • ❌ Seasoning the skin

  • ❌ Cooking hot too early

  • ❌ Wet skin

  • ❌ Skipping resting time

  • ❌ Cutting immediately after cooking

Variations You Can Try Next Time

  • Asian Style: Add soy sauce and ginger to meat side

  • Herb Style: Rosemary and garlic (meat side only)

  • Spicy: Chili powder and black pepper

  • Honey Finish: Brush meat side lightly after cooking

Storage & Reheating

Storage

  • Refrigerate leftovers up to 3 days

Reheating

  • Air fryer at 190°C for 5–7 minutes

  • Keeps skin crispy better than microwave

Related Questions (FAQs)

1. Can I cook pork belly without scoring?

Yes, but scoring improves fat rendering.

2. Why low temperature first?

It renders fat slowly and keeps meat juicy.

3. Can I marinate pork belly overnight?

Yes — only the meat side.

4. Why is my crackling not crispy?

Skin wasn’t dry or temperature too low.

5. Is air fryer better than oven?

For pork belly, absolutely yes.

Final Thoughts

This wasn’t just a successful recipe — it was a confidence boost. Proof that even first attempts can turn out incredible when you respect the process. Crispy. Juicy. Perfectly seasoned. And done in an air fryer.

Sometimes the best recipes aren’t complicated — they’re just done right.

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