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3 slices of golden bowned pork on a bed of rice with pac choi on a blue background.
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5 from 7 votes

Crispy Air Fryer Pork Belly

Who knew you could make pork belly in the airfryer?! The outcome: the crispiest crackling and best texture.
Prep Time2 minutes
Cook Time45 minutes
Total Time50 minutes
Course: mains
Cuisine: British
Servings: 4
Calories: 618kcal
Author: Mimi Harrison
Cost: £1.12

Ingredients

  • 800 g whole pork belly piece (£5.60)

Cupboard Essentials

  • ½ tbsp five spice
  • 1 tsp brown sugar
  • 1 tsp garlic powder
  • 1 tbsp rapeseed oil
  • Salt
Metric - US Standard

Instructions

Note: For the crispiest crackling, season the pork with salt and leave uncovered in the fridge for a couple of hours to draw out the moisture.

  • Season the pork with salt and rub with your hands to encourage the moisture to release. Use a paper towel to remove the moisture, then score the fat diagonally.
  • Season again with salt as the paper towel would have removed most of it, then coat in the oil and sugar. Sprinkle the garlic powder on the base of the pork, then place in foil. Fold the foil so that the sides are covered, leaving the fat exposed. Pop in the airfryer for 30 minutes at 360°F (180°C)
  • After this time, increase the heat to 390°F (200°C) and cook for 15-20 more minutes. Check on the pork belly a few times to see if hot spots are cooking more than others. If they are, place some foil over the parts that may be about to burn.
  • Slice into strips and enjoy! I love to serve mine with rice and steamed pak choi.

Notes

  • Generously season the pork with salt and pat it dry with a paper towel to ensure it is very dry before air frying.
  • Monitor the pork belly while cooking, as all air fryers cook differently.
  • Cover the pork skin with foil if it begins to burn.

Nutrition

Calories: 618kcal | Carbohydrates: 2g | Protein: 36g | Fat: 53g