How To Cook Pork Belly Strips In The Air Fryer | Crispy

Pork belly strips and an air fryer are a friendly match. You get deep golden edges, juicy centers, and far less grease splatter than pan frying or roasting. This guide walks you through cooking pork belly strips in the air fryer so the meat stays tender while the fat turns crackly and crisp.

We will cover choosing the cut, seasoning, cooking temperatures, simple serving ideas, and quick tables for timing and flavor.

Quick Overview Of Air Fryer Pork Belly Strips

Use this table as a starting point for temperature, time, and texture, then adjust to your air fryer and slice thickness.

Strip Thickness & Type	Temp & Time (Approx.)	Texture Goal
Thin, 0.5 in (1.25 cm), skinless	375°F / 190°C, 14–16 min	Even browning, edges firm, center still juicy
Medium, 0.75 in (2 cm), skinless	375°F / 190°C, 18–20 min	Deep golden outside, tender fat layer
Thick, 1 in (2.5 cm), skinless	375°F / 190°C, 20–22 min	Chunkier bite, more soft fat in the middle
Medium, skin on	360°F / 182°C, 22–25 min	Skin beginning to blister, some soft spots
Medium, skin on + final blast	360°F / 182°C, 18 min then 400°F / 200°C, 3–5 min	Skin puffs and crackles, fat well rendered
Marinated strips with sugar	360°F / 182°C, 16–18 min	Glazed surface, light charring on edges
Pre cooked strips for reheating	350°F / 175°C, 4–6 min	Hot all the way through, edges re crisped

Every air fryer runs differently, so use these numbers lightly and rely on a thermometer for safety.

How To Cook Pork Belly Strips In The Air Fryer For Beginners

Once you know the basics, how to cook pork belly strips in the air fryer turns into a routine you can tweak with different rubs and sauces; the steps below work for most basket style air fryers.

The method stays simple even on a busy evening after work nights.

Step 1: Choose And Cut The Pork Belly

Buy firm pork belly with a good balance of meat and fat. Ask the butcher to slice it into even strips about 0.75 in (2 cm) thick, or do it at home with a sharp knife and a steady cutting board.

Step 2: Dry And Season Generously

Pat each strip very dry with paper towels on all sides so moisture on the surface does not fight against crisp skin and browned edges. Sprinkle both sides with kosher salt, black pepper, and a pinch of garlic powder. Add smoked paprika, cumin, or a ready made barbecue rub if you like a bolder crust.

Step 3: Preheat The Air Fryer

Set the air fryer to 375°F (190°C) for at least 3 to 5 minutes. Preheating helps the fat start to render as soon as the strips hit the basket, which means better browning and less sticking.

Step 4: Arrange The Strips In A Single Layer

Lightly oil the basket or insert with a high smoke point oil spray. Lay the pork belly strips in a single layer with a little space between each piece. Crowding traps steam and slows down browning, so cook in batches if needed.

Step 5: Air Fry And Flip Once

Slide the basket into the air fryer and cook for 10 minutes. Open the basket, turn each strip with tongs, and cook for another 8 to 10 minutes. Thinner strips will finish closer to the lower end of the range, while thicker ones may need a few extra minutes.

Step 6: Check Internal Temperature

Use an instant read thermometer in the thickest part of a strip, avoiding large pockets of pure fat. Fresh pork belly counts as a whole cut of pork, so food safety agencies advise 145°F (63°C) internal temperature, followed by a short rest.

The safe minimum internal temperature chart for pork from FoodSafety.gov explains that whole cuts like chops and roasts should reach 145°F with a three minute rest for safety and tenderness. Pork belly strips fall into the same category.

Step 7: Rest And Drain

Transfer the cooked strips to a wire rack set over a tray or a plate lined with paper towels. Let them rest for at least 3 to 5 minutes. This pause lets juices settle while some of the surface fat drains away.

Step 8: Add A Final Crisp (Optional)

If you want louder crackle, return the strips to the basket and cook at 400°F (200°C) for 2 to 3 minutes. Watch closely so the fat does not scorch. A few dark spots are fine, but black areas will taste bitter.

Once you learn how to cook pork belly strips in the air fryer with this basic method, it is easy to adjust timing, spice levels, and finishing sauces to suit your taste.

Food Safety Basics For Pork Belly Strips

Rich pork belly rewards patience and care, and that includes safe handling. Wash your hands before and after handling raw meat. Use separate cutting boards and knives for raw pork and ready to eat foods so raw juices do not reach salads or cooked dishes.

The USDA recommends that whole cuts of pork reach 145°F (63°C) measured with a food thermometer, with at least a 3 minute rest once the meat leaves the heat source.

General home food safety guidance from FoodSafety.gov on the four steps clean, separate, cook, and chill also applies here. Keep raw pork cold, cook it to a safe temperature, and chill leftovers within two hours.

Because pork belly has a high fat content, grease in the bottom of the air fryer basket can heat quickly. Empty excess fat between batches if it starts to smoke heavily, and never leave the appliance running unattended.

Choosing And Preparing Pork Belly Strips

Picking The Right Cut

Look for pork belly with creamy white fat and pink meat. A neat, rectangular slab slices more evenly than an uneven, pointed piece, which helps every strip cook at the same pace.

If you have the choice between skin on and skinless, think about the texture you want. Skin on pork belly strips give a crackling top and a little more chew. Skinless strips brown faster, need slightly less time, and give a softer bite.

Trimming And Scoring

At home, trim any thin flaps that are much smaller than the rest of the strip; those burn before the thicker parts finish. If the skin is still on, score it in a crosshatch or in parallel lines, cutting just through the skin and very top layer of fat. This lets salt and heat reach more surface area.

You can also trim off excess pure fat from the sides if the layer is very thick. Leave enough fat to baste the meat during cooking, or the strips will dry out.

Dry Brining For Better Texture

For even more flavor and browning, sprinkle salt over the strips several hours ahead, then set them on a rack in the fridge, open to the cold air. This dry brine stage draws out some moisture, lets salt move inward, and dries the surface so it browns faster in the air fryer.

Before cooking, pat the strips dry again to remove any surface water that has come out of the meat. Add any extra spices or a rub right before they go into the basket.

Seasoning Ideas For Air Fryer Pork Belly Strips

Salt and pepper alone give great results, yet pork belly also takes on many other flavors. Here are simple seasoning combinations that work well in the air fryer without burning or turning sticky.

Flavor Style	Main Seasonings	Serving Ideas
Simple salty	Kosher salt, black pepper, garlic powder	Serve with roasted potatoes and steamed greens
Smoky barbecue	Paprika, brown sugar, onion powder, chili powder	Pair with coleslaw and corn on the cob
Garlic herb	Garlic granules, dried thyme, dried rosemary	Slice onto mashed potatoes or creamy polenta
Honey soy	Soy sauce, honey, grated ginger, black pepper	Serve over rice with stir fried vegetables
Chili lime	Chili flakes, lime zest, lime juice, sea salt	Chop into tacos with shredded cabbage
Maple mustard	Maple syrup, Dijon mustard, cracked pepper	Add to brunch plates with eggs and toast
Five spice	Chinese five spice powder, soy sauce, sugar	Serve with plain rice and pickled vegetables

When using sweet glazes such as honey or maple, start the strips with a dry rub only. Brush on the glaze during the last 5 to 7 minutes so the sugars do not burn before the pork is cooked through.

Serving Ideas And Leftovers

How To Serve Pork Belly Strips

Fresh from the air fryer, pork belly strips shine as a main dish with simple sides such as rice, salads, or roasted vegetables. You can also slice the strips into bite sized pieces and pile them on steamed buns, flatbreads, or bowls of noodles.

For parties, cut the strips into chunks and thread them on small skewers with pieces of pineapple or peppers. A squeeze of lime or a spoonful of chili sauce cuts through the richness and keeps each bite balanced.

Storing And Reheating

Let any leftover pork belly strips cool to room temperature, then store them in a shallow airtight container in the fridge for up to 3 days. Chill them promptly rather than leaving them on the counter.

To reheat, place the strips in the air fryer basket in a single layer and cook at 350°F (175°C) for 4 to 6 minutes until hot in the center. This brings back the crisp edges much better than a microwave too.

Common Mistakes With Air Fryer Pork Belly Strips

A few small missteps can keep pork belly strips from reaching their full crispy, juicy potential.

Overcrowding The Basket

Stacked strips steam instead of crisp. Leave gaps around each piece so hot air can move freely. If your air fryer basket is small, cook in two or three batches rather than filling it all at once.

Skipping The Drying Step

Surface moisture is the enemy of crackly fat. Always pat the strips dry before seasoning and again after any time in the fridge. Even a quick blot with paper towels makes a difference.

Ignoring Carryover Cooking

Pork belly keeps cooking for a few minutes after it leaves the air fryer. If you pull the strips at 150°F or higher and never rest them, the texture may drift toward dry and chewy. Aim for 145°F with a rest, and adjust slightly only if you prefer the meat more done.

With attention to trimming, seasoning, temperature, and spacing in the basket, air fryer pork belly strips turn into a reliable weeknight or weekend treat for the family.