Pork Belly Air Fryer Recipe

Ash Tyrrell

If there’s one thing I’ve learned from experimenting in the kitchen, it’s that pork belly and the air fryer are a match made in crispy heaven.

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Prep Time 5

Cook Time 40

Servings: 8

1 pound pork belly – choose a fresh evenly marbled slab; avoid frozen as it won't crisp properly, and always ask your butcher for the best quality.
1 teaspoon sea salt – essential for drawing out moisture and rendering the fat ensuring that perfect crackle.
1 teaspoon olive oil spray – just enough to lightly grease the basket; it helps prevent sticking without adding excess fat.

First, make sure the pork belly is completely dry—pat it down with paper towels to remove any moisture. Dry skin is key to achieving that blistering, crackly top. Then use a sharp knife to score the skin in a crosshatch pattern—shallow cuts that don't reach the meat. Rub the skin generously with sea salt, pressing it gently into the crevices to enhance crisping. Lightly spray the underside (meat side) with olive oil to prevent sticking.
Preheat your air fryer to 400 °F (200 °C), then place the pork belly skin-side up in the basket. Cook for about 20–25 minutes until you hear the skin crackling. The high heat helps the fat render out and forms a beautifully blistered crust. You should see a golden, bubbly surface—that’s how you know it’s working.
Once the skin crackles, reduce the temperature to 320 °F (160 °C). This slower cooking lets the meat become tender while giving enough time for the interior fat to melt away, without burning the skin. Continue cooking for another 10–15 minutes or until a meat thermometer reads 145 °F in the thickest part of the meat.
Remove the pork belly from the air fryer and let it rest on a cutting board for about 10 minutes. This allows the meat fibers to reabsorb the juices, so when you slice it you'll get moist, flavorful cuts with crisp skin on top. Cut with a sharp knife perpendicular to the score lines, and enjoy it hot for the best texture.