How To Make Air Fryer Pork Belly | Simple Crispy Method

Pork belly and a hot blast of air are made for each other. The air fryer melts the fat into a juicy base while the skin turns into light, shattering crackling. You get roast-house style pork in a small appliance with less mess than oven roasting.

This step-by-step plan shows you How To Make Air Fryer Pork Belly from start to finish. You will see how to pick the right slab, dry and score the skin, season for bold flavor, and set time and temperature so the meat stays juicy while the top turns crisp.

Along the way you will also see safety cues, storage tips, and simple flavor twists so one method works for weeknight dinners, party snacks, and next-day leftovers.

Why Air Fryer Pork Belly Works So Well

Pork belly is a rich cut with layers of meat and fat. In a skillet the fat can pool and splatter, and in the oven it can take a long time for the skin to dry out. The air fryer solves both problems by moving hot air around every side of the slab.

That fat is why pork belly tastes so good. Nutrition data for pork belly shows that a 113 gram raw serving sits around 585 calories, with about 60 grams of fat and 11 grams of protein, so you only need a small portion for a satisfying meal.

Air frying lets the rendered fat drip through the basket while the skin sits closer to the heating element. You get crisp texture on top, tender meat underneath, and plenty of browned edges without standing over a pan of hot oil.

Air Fryer Pork Belly Styles At A Glance

Style	Texture Result	Approx. Cook Time At 400°F/200°C*
Whole Slab, Skin On	Thick crackling on top, juicy layers	35–45 minutes (start lower, finish high)
1-Inch Cubes	Bite-size pieces, crisp on many sides	25–30 minutes
Short Strips	Tender center, curled crisp edges	22–28 minutes
Five-Spice Rubbed	Fragrant, slightly sweet surface	25–30 minutes
Garlic And Herb	Savory crust with browned garlic bits	25–30 minutes
Sweet Sticky Glaze	Candied edges, glossy coating	18–22 minutes after par-cook
From Chilled Leftovers	Re-crisped skin, warmed through center	8–12 minutes
From Frozen Pieces	Cooked through, softer skin	30–40 minutes

*Times assume boneless pork belly pieces around 1 inch thick in a preheated air fryer.

How To Make Air Fryer Pork Belly Step By Step

Choose And Prep The Pork Belly

Start with a boneless pork belly slab between 1 and 2 pounds. Look for even layers of meat and fat with a dry, pale skin. Extra-thick rind can turn hard, while thin rind can burn before the fat renders.

For most air fryers, pieces that are about 1 to 1.5 inches thick cook in a steady way. You can keep one block for dramatic slices, or cut the belly into strips or cubes now if you are planning snacks or rice bowls.

Pat the pork belly completely dry with paper towels, especially the skin. Any moisture on the surface works against crisping, so take a moment here and press firmly.

Score And Dry The Skin

Use a sharp knife to score just through the skin in a crosshatch or straight-line pattern, spacing each cut about 1 centimeter apart. Try to slice through the rind only and avoid cutting deep into the meat, or the juices will push up and soften the crackling.

Once scored, rub a small pinch of fine salt straight into the cuts, then set the pork belly skin-side up on a rack over a tray. Leave it uncovered in the fridge for at least four hours, or overnight if you have time, so the surface dries out.

Some cooks mix a light dusting of baking powder with the salt on the skin. The alkaline surface helps bubbles form in the rind, which can make the crackling lighter. Use only a thin layer so the skin does not taste chalky.

Season The Meat Side

Flip the pork belly over so the meat faces up. Rub it with a drizzle of oil, then season with salt, ground pepper, and any dry spices you like. Garlic powder, onion powder, smoked paprika, or Chinese five-spice all work well with rich pork.

If you want a wet marinade, keep it on the meat side and leave the skin bare. A mix of soy sauce, grated garlic, brown sugar, and five-spice is a quick way to a char siu style flavor. Just blot any excess moisture from the skin before cooking.

Let the seasoned pork rest in the fridge for at least 30 minutes so the salt starts to move inward. For deeper flavor you can leave it for up to 24 hours, again making sure the skin side stays dry and uncovered.

Preheat The Air Fryer

Set your air fryer to 320°F (160°C) and let it preheat for 3 to 5 minutes. A hot basket helps the skin start drying and prevents sticking. If your model has a preheat program you can use that setting and match the temperature.

Cook Low To Render The Fat

Place the pork belly in the basket skin-side up. Give the skin a final pat dry if it picked up any moisture. Slide the basket in and cook at 320°F (160°C) for 20 to 25 minutes so the fat begins to melt and the meat cooks through gently.

At this stage the skin will look dry and slightly firm, not puffed. If your piece is on the thicker side, add another 5 to 10 minutes at the same temperature. You can check the center with a thermometer to see how fast it is climbing.

Crisp The Skin Hot And Watch The Temperature

Raise the air fryer temperature to 400°F (200°C) and cook for another 10 to 15 minutes. Turn the basket once or twice so the hot air reaches every part of the skin. You should see blisters form and the crackling turn deep golden.

Use an instant-read thermometer in the thickest part of the meat. The USDA safe-minimum temperature chart sets 145°F (63°C) with a three minute rest for whole cuts of pork, so aim for that range while the skin finishes puffing.

If the skin needs a little more color but the meat has already passed 145°F (63°C), drop the temperature to 360°F (180°C) and cook in 3 minute bursts. That keeps the meat from drying while the crackling hardens.

Rest, Slice, And Serve

Transfer the pork belly to a board and leave it skin-side up for at least 5 to 10 minutes. This short rest lets the juices settle back into the meat and keeps the fat from spilling out when you cut.

Use a heavy, sharp knife or cleaver to slice through the crackling. For neat squares, turn the slab upside down and cut from the meat side. Serve with steamed rice, pickled vegetables, crunchy salad, or tucked into bao buns.

Making Air Fryer Pork Belly At Home: Ratios And Timings

Once you know How To Make Air Fryer Pork Belly with the basic method, you can adjust the ratios to suit your air fryer size and crowd. Here are simple starting points that work for most setups.

Salt: About 1 teaspoon of fine salt per pound of pork belly for the meat side, plus extra plain salt for rubbing into the skin.

Oil: Use 1 to 2 teaspoons of neutral oil per pound to help the spices stick without leaving greasy spots in the basket.

Dry spices: Use 1 to 1.5 tablespoons of spice mix per pound. That gives a clear flavor without burning on the surface.

Cook time: For 1 inch thick pieces, plan for 20 to 25 minutes at 320°F (160°C) plus 10 to 15 minutes at 400°F (200°C). Thicker slabs lean toward the longer end.

These numbers are only a base line. Air fryers differ, so once your pork belly reaches 145°F (63°C) you can choose to stop early for softer texture or go slightly longer for a firmer bite and darker crackling.

Flavor Variations For Air Fryer Pork Belly

Crispy Salt And Pepper Pork Belly

For a simple bar snack style plate, season the meat side with salt, coarse black pepper, garlic powder, and a pinch of chili flakes. Cook following the main method, then toss the hot pieces with a fresh sprinkle of salt and pepper right before serving.

Sweet And Sticky Pork Belly Bites

Cut the pork belly into 1 inch cubes after the first low cook. While they rest for a moment, whisk together soy sauce, honey or brown sugar, minced garlic, and a spoon of rice vinegar. Toss the cubes in the glaze and air fry at 380°F (193°C) for 5 to 8 minutes until the edges darken and the sauce clings.

Garlic Herb Pork Belly Strips

Slice the pork belly into strips before seasoning. Rub the meat side with olive oil, crushed garlic, chopped rosemary, and lemon zest. Let the strips rest in the fridge for an hour, then cook skin-side up with the same two-stage temperature method.

Five-Spice Air Fryer Pork Belly

Mix soy sauce, Shaoxing wine or dry sherry, sugar, five-spice powder, and a little grated ginger. Marinate the meat side for two to four hours, wipe off extra moisture, then air fry as before. Serve with steamed rice and sliced scallions.

Common Air Fryer Pork Belly Problems And Fixes

Even with a good method, air fryer pork belly can misbehave now and then. Use this troubleshooting table to match what you see with quick fixes.

Quick Troubleshooting Table

Problem	Likely Cause	Quick Fix
Skin Is Chewy, Not Crisp	Skin was damp, or temperature stayed low too long	Dry with paper towels and cook at 400°F (200°C) in short bursts until blistered
Skin Burned But Meat Is Pale	Heat was too high from the start or basket sat close to the element	Start the next batch at 300–320°F (150–160°C) for longer, then raise heat near the end
Meat Tastes Tough	Cooked hard at high heat without gentle render stage	Next time give it 20–30 minutes at 300–320°F (150–160°C) before crisping
Grease Smoke In The Kitchen	Basket overcrowded or drip tray already held old fat	Cook smaller batches and empty the tray partway through if needed
Seasoning Burns On The Surface	Sugar-heavy glaze was on from the start	Air fry plain first, then add glaze only for the last 5–8 minutes
Uneven Browning	Hot air blocked by crowded basket or foil	Leave gaps between pieces and avoid covering skin with foil
Thermometer Shows Low Temperature	Probe measured a pocket of fat or air instead of meat	Insert the tip into the thickest meat section and check again in another spot

Food Safety, Storage, And Reheating

Pork belly should always reach a safe internal temperature before you serve it. Government food safety guidance lists 145°F (63°C) with a brief rest for whole cuts of pork, measured with a thermometer in the thickest meat, not the fat layer.

Refrigerate leftover air fryer pork belly in a shallow container within two hours of cooking. In a cold fridge it keeps well for about three to four days. For longer storage, freeze portions for up to three months and reheat from chilled or frozen until steaming hot.

To re-crisp, place slices or cubes in the air fryer at 360°F (180°C) for 5 to 8 minutes from chilled, or 10 to 15 minutes from frozen, turning once. Watch the skin so it browns again without burning.

Quick Reference For Crispy Air Fryer Pork Belly

Here is a short recap you can glance at next time you cook.

• Start with 1 to 2 pound boneless pork belly, skin scored and dried in the fridge.
• Season the meat side only if you use a wet marinade; keep the skin dry and salted.
• Cook skin-side up at 320°F (160°C) for 20 to 25 minutes, then at 400°F (200°C) for 10 to 15 minutes.
• Check for at least 145°F (63°C) in the thickest meat and let it rest before slicing.
• Slice with a sharp knife and serve with fresh sides that cut through the richness, such as pickles, slaw, or crisp salad greens.
• Cool leftovers quickly, chill in a shallow box, and reheat in the air fryer for fast snacks later in the week.