Best Crispy Pork Belly Air Fryer (Easy Recipe)

You haven't had the best crackling until you try my Easy Air Fryer Pork Belly recipe.

You haven't had the best crackling until you try my Easy Air Fryer Pork Belly recipe. It's a game changer in terms of convenience and yes you guessed it, the CRISPIEST CRACKLING EVER!

Crispy Crackling With Tender Juicy Meat

Drying your pork belly with paper towel and overnight is probably one of the most important steps in this recipe. Here are a few more foolproof tips:

Looking to air fry pork belly pieces instead? Maky my air fryer pork belly bites rather? Make sure to air fry on a single layer!

1. When you buy your pork belly, consider the size of your air fryer basket because if it's too big and a tight fit, the air doesn't circulate properly and the skin won't crisp up.

2. Use alluminium foil to collect the fat that renders off the pork belly as it cooks.

3. The question always asked is can I use a dish rather than alluminium foil? Most oven-safe dishes can be safely used in the air fryer so yes you can use a dish that fits instead of foil but the results may be slightly different. The reason I always prefer alluminium foil is that there is no air that gets in-between the foil and the meat which helps the meat cook evenly and stay tender and juicy.

To score the skin of the pork belly, simply use a sharp knife or a stanley knife to make cuts on the skin without cutting through to the meat, roughly 1cm apart.

Best Crispy Pork Belly Air Fryer Recipe

Ingredients: 🥕🍅🥗

Full measurements are in the recipe card below this post.

• Pork Belly: Boneless cut of meat. Choose organic or the best quality you can find. Happy pig = tasty meat.

• Fennel: Fennel seeds or fennel spice powder is a great pairing for pork. Feel free to use garlic powder, onion powder etc.

• Salt: Plenty of salt for crispy crackling.

• Olive Oil: To flavour and to help the spices and seasoning stick.

• Grape Vinegar: Vinegar helps to dry the pork skin.

  It definitely helps to dry out the skin even if you don’t refrigerate over night. Not as much but it helps. (Chef's tip!)

How To Make Air Fryer Pork Belly With The Crispiest Crackling

Please find the full cooking time in the recipe card below.

Step 1 - Dry The Pork Belly

If the belly has any packaging over it, remove it and dry the pork belly well with paper towel. Place a rack on top of a plate (you can also use an old roasting tray) and rest the pork belly on the rack. Pat the skin dry one more time before leaving it in the fridge overnight.

The reasons we use a plate under the rack are;

• a) to catch any drippings

• b) to keep the fridge clean

• c) it helps raise the belly in the air which allows the air to ciruclate under the belly of the pig.

If you don't have a rack, simply squash up foil and make little balls and place them under the belly to lift it slightly.

When you are ready to cook, remove the pork belly from the fridge, and pat it dry one more time making sure there's no damp spots.

Step 2 - Season/Spice

With the pork belly meat-side down add olive oil, salt, black pepper and spices. Gently rub it in covering the surface area.

Step 3 - Make the Aluminum Foil Basket

Place the pork belly skin side up on a large piece of foil and lift the sides of the foil so that it covers the base-line of the pork belly. Secure the corners so the drippings don't run through and make the foil double if you have to.

No salt yet but if you've already added a little salt, adjust it further down the recipe.

Step 4 - Air Fry

Air fry on low heat to start for 30 minutes on 100°C /212°F.

Step 5 High Heat

Pull the belly out after the initial 30 minutes are done and brush the skin with olive oil add plenty of salt but don't turn it! Back in the air fryer to finish cooking on a higher heat till crispy and cooked through.

Internal Temperature: Meat like pork, beef and lamb are safe to eat at 62/63°C / 145 degrees F whereas fish is safe to eat at 74°C / 165°F.

✅ Resting the meat for 10-15 minutes allows the juice to re-distribute throughout the meat.

Expert Pork Belly Tips 💡😉✨

1. Pork belly size: These pork bellies weigh roughly 1.2kg each (2.6lbs). One of these may not be enough to feed a family of 4 to 6 people unless you are serving it with a side dish rice or potatoes that's filling or a salad.

2. Be sure to cover all open foods when leaving uncovered pork belly in the refrigerator over night to control cross contamination.

3. Air frying on a very low heat in the beginning gives the meat time to cook through evenly without putting it under stress at an immediate high temperature and perhaps running the risk of it burning before it cooks through.

✅ To refrigerate overnight: Be sure to cover all open foods and a good reason for this is that it helps control "cross contamination" avoiding other foods from spoiling.

How To Carve and Serve Pork Belly

To carve, cut roughly 1-inch pork belly slices.

To serve balance out the richness of main dish by serving it with a light side dish like cool cucumber salad, bok choy, carrot salad or these popular cheese and bacon roast potatoes to stay with the indulgence!

Storage Instructions

1. Refrigerate: Any leftover pork belly? First let it cool before storing in an airtight container for 3-4 days.

2. Freeze: Wrap in foil or plastic wrap first then in a freezer bag, seal and store for up to 3 months. Thaw in the fridge overnight before reheating.

3. To reheat: In a preheated oven on 200 degrees celsius/400 F or air fry for about 5 minutes depending on quantity.