Air Fryer Pork Belly

Ingredients

• 4pork belly slices
• 10 ml (2 teaspoons)salt
• 10 ml (2 teaspoons)pork spice rub

Instructions

1. 1

   Boil the pork

   Bring a large pot of water to the boil and add the pork belly. Boil for about 10 minutes to help tenderise the meat and shorten the cooking time the next day.

2. 2

   Dry and score

   Set the pork belly skin side up in a shallow bowl or on a plate. Pat it as dry as possible with paper towels, then use a sharp knife or metal skewer to pierce or score ridges into the skin without cutting through to the meat.

3. 3

   Chill uncovered

   Refrigerate the pork belly uncovered for 12–24 hours. Once or twice during this time, wipe away any excess moisture from the skin and add more salt if needed.

4. 4

   Air fry the pork

   Preheat the air fryer. Rub the spice mix onto the sides of the pork, avoiding the skin, then arrange the slices or joint skin side up in the air fryer. Cook at 190°C for about 20–30 minutes, until the meat is cooked through and the crackling has formed.

5. 5

   Check the temperature

   For a doneness check, insert a meat thermometer into the middle of the meat. Remove the pork belly from the air fryer when it reaches 63°C.

6. 6

   Rest and serve

   Rest the pork belly for 3 minutes before serving. Serve it in slices or dice it into pork belly bites.

What is air fryer pork belly?

Pork belly is a rich cut from the underside of the pig, with layers of meat and fat beneath the skin. In this American-style preparation, the air fryer cooks the seasoned pork while helping the skin turn into crackling.

The brief boil and long, uncovered chill are the key preparation stages. They help tenderise the meat and dry the skin before the final cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 402 calories, 7g protein, 1g carbs, 41g fat.

The pork belly provides most of the energy and fat, along with the recipe’s protein; the spice rub contributes little carbohydrate. Pair a portion with vegetables and, if desired, a measured serving of potatoes or another starch for a more balanced plate.

Preparing the skin

Dry skin: Pat the pork thoroughly with paper towels after boiling, then leave it uncovered in the fridge for 12–24 hours. Wipe away moisture during the rest if it collects.

Score carefully: Pierce or score the skin without cutting into the meat underneath. This gives the skin ridges while keeping the layers of pork intact.

Seasoning the pork

Salt: The recipe uses 10 ml of salt, with extra only if needed while the pork rests. Keep the skin dry, and focus any additional seasoning on it only if it needs it.

Spice rub: Apply the pork spice rub to the sides of the slices or joint, not the skin. Keeping the skin clear of the rub follows the method and lets it crisp directly.

Getting crisp crackling

Air fryer position: Set the pork skin side up so the skin is exposed during cooking. Avoid touching it with the spice rub as you arrange the meat.

Doneness cues: Cook at 190°C for about 20–30 minutes, checking that the meat is cooked through and the crackling has formed. A thermometer inserted into the middle should read 63°C before you remove it.

Planning the timing

The air-frying stage takes about 20–30 minutes, with 10 minutes for the initial boil and a 3-minute rest before serving. The uncovered refrigerator rest takes an additional 12–24 hours, so prepare the pork well ahead.

The stated total time of 45 minutes does not include that overnight refrigerator rest. Allow for the full resting period when planning the meal.

Serving ideas

Slice the rested pork belly for a main course, or dice it into bites as suggested in the method. A sharp knife helps cut through the crackling cleanly.

Serve it with vegetables or a fresh, sharp side to contrast with the rich pork. Keep the pork belly as the centrepiece and add a starch if you want a more substantial plate.

Recipe notes & tips

• Allow the full 12–24 hours for the uncovered refrigerator rest, even though it is not included in the stated 45-minute total time.
• Pat the pork belly dry before chilling and wipe away any moisture that gathers on the skin.
• Score the skin carefully so the cuts do not reach the meat beneath it.
• Keep the spice rub on the sides and away from the skin.
• Use a thermometer in the middle of the meat and remove it from the air fryer at 63°C.
• Rest the pork for 3 minutes before slicing or dicing.

Variations

• Serve as bites: Dice the rested pork belly for bite-sized pieces.
• Add a fresh side: Serve with a crisp salad to contrast with the rich pork.
• Make it a fuller plate: Add potatoes or another starch alongside the pork.
• Use a joint: Cook a pork belly joint instead of slices, following the same skin-side-up method and checking the centre temperature.

Common mistakes to avoid

• Damp skin: Pat it dry after boiling and wipe away moisture during the uncovered chill.
• Cuts too deep: Score or pierce only the skin so the blade or skewer does not reach the meat.
• Rub on the skin: Apply the spice rub to the sides and leave the skin clear.
• Guessing doneness: Check the centre with a thermometer and remove the pork at 63°C.
• Skipping the rest: Leave the cooked meat for 3 minutes before serving.

How to store

Refrigerate leftover pork belly in a covered container and use within 3–4 days. Reheat in the air fryer until hot, checking that the meat is heated through; the crackling may be less crisp after storage.

Frequently asked questions