Air-Fried Pork Belly: A Quick, Crispy Treat

Cooking pork belly in an air fryer is an excellent way to achieve a balance of soft and crispy meat. The air fryer's super-heated air and fan allow the pork belly to cook quickly, rendering out fat and crisping up the top layer. This method is superior to oven baking as the circulating air crisps the fatty top layer better than a static oven. Air-fried pork belly also cooks much faster than traditional methods, taking less than 30 minutes to achieve perfect, restaurant-worthy results.

How to make crispy pork belly in the air fryer

Ingredients

• 750g - 1kg pork belly
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 tablespoon baking powder
• 1/2 teaspoon garlic powder or granules
• Oil for spraying

Method

Firstly, cut the pork belly into 1-inch strips or chunks and place in a large mixing bowl. Sprinkle with salt and rub it into the skin and meat. Set the pork belly on a large plate, skin side up, and sprinkle with black pepper. Place the pork belly in the refrigerator, uncovered, and let it chill overnight.

The next day, preheat your air fryer to 250°F. In a small bowl, mix the baking powder and garlic powder or granules, then rub the mixture all over the pork belly. Spray the inner basket of the air fryer with cooking oil spray. Generously spray the pork belly with the cooking oil spray, ensuring the dry mixture is completely moistened.

Place the pork belly in the air fryer basket, skin side up, and cook for 25 minutes. Then, increase the heat to 400°F and air fry for an additional 20 minutes. If the skin is not yet crispy, continue cooking and checking on the pork belly in 5-minute increments until it reaches your desired level of crispiness.

Tips

• Seasoning and placing the pork belly in the fridge overnight helps draw out extra moisture from the skin, which is key to achieving crispy pork belly in the air fryer.
• If you want to skip the overnight prep, you can coat your pork belly in a sauce instead. Try mixing with 1/4 cup of char siu sauce, then cooking at 400°F for 15-20 minutes, flipping halfway through.
• To prevent pork belly from drying out in the air fryer, season it well and spray the meat generously with oil.
• Always place the pork belly skin-side up during cooking to help keep the meat moist and tender.
• If your pork belly isn't getting crispy, it could be due to insufficient drying or seasoning. In addition to letting the pork dry in the fridge overnight, spread the baking powder evenly over the meat and spray enough oil to moisten the dry mixture on the skin.

Tips for making super crispy pork belly bites

Choose the right cut of pork belly

Look for a piece with a generous layer of fat and a good balance of meat. Opt for a cut with an even thickness to get consistent results. The ideal cut should have enough fat to develop crispy crackling without being overly fatty. Also, make sure the pork belly fits comfortably in your air fryer basket.

Score the skin

Before cooking, use a sharp knife to score the skin of the pork belly, creating shallow cuts. This allows the fat to render and the skin to crisp up evenly. Scoring the skin also helps the heat penetrate the fat, which bubbles up through the cuts and bastes the top during cooking.

Dry the pork belly

Before cooking, pat the pork belly dry with a kitchen towel to remove excess moisture. This step is important because it helps ensure a crispy texture.

Season generously

Rub salt into the scored skin, as this will draw out moisture and aid in achieving a super crunchy texture. You can also season the pork belly with black pepper, garlic powder or granules, and Chinese five-spice powder.

Use a foil basket

To retain the juices and keep the meat tender, create a foil basket by wrapping foil around the meat, leaving the skin exposed. This will also help prevent dripping in your air fryer basket, reducing smoke and mess.

Cook at the right temperature

Preheat your air fryer to the desired temperature before adding the pork belly. Cook the pork belly in two stages: first, air fry at a lower temperature (around 180-250 degrees F) for 25-35 minutes, and then increase the temperature to 200 degrees C or 400 degrees F and cook for an additional 20-35 minutes. This two-step process ensures that the pork belly is cooked through and the skin has a chance to crisp fully.

Why it’s important to prep pork belly the night before

Preparing pork belly the night before cooking is important for several reasons. Firstly, it helps to draw out moisture from the skin, which is crucial for achieving crispy pork belly. Leaving the seasoned pork belly uncovered in the refrigerator overnight helps to remove excess moisture, resulting in a crispier texture when cooked. This technique is especially beneficial if you are using vacuum-packed supermarket pork belly, as it allows the skin to dry out properly.

Secondly, seasoning the pork belly in advance allows the flavours to penetrate the meat more effectively. By letting the pork belly chill overnight with the rub of salt, pepper, and other spices, the flavours have more time to be absorbed, resulting in a more flavourful dish.

Additionally, preparing pork belly the night before can save time on the day of cooking. With the pork belly already cut, seasoned, and chilled, you can focus on other components of your meal or simply enjoy a stress-free cooking experience.

Lastly, preparing pork belly in advance gives you the option to freeze it for future use. By wrapping the seasoned pork belly tightly and storing it in the freezer, you can conveniently defrost and cook it whenever you crave it. This makes it easier to incorporate pork belly into your meals without having to plan too far ahead.

How to choose the right cut of pork belly

When choosing the right cut of pork belly for your air fryer, there are a few things to keep in mind. Firstly, look for a piece with a generous layer of fat and a good balance of meat. You want to avoid cuts that are too fatty, as well as those that don't have enough thickness of skin. Opt for a piece of pork belly with even thickness to get consistent results.

The ideal cut should have enough fat to develop crispy crackling without being excessively fatty overall. You also want to select a size that fits comfortably in your air fryer basket. To get crispy skin, choose a piece with scored skin, as this helps the heat penetrate the fat and baste the top during cooking.

Additionally, when preparing the pork belly for the air fryer, make sure to pat it dry thoroughly to remove excess moisture. If your pork belly hasn't been pre-scored, use a sharp knife to create shallow cuts in the skin, allowing the fat to render and the skin to crisp up evenly.

How to reheat crispy pork belly in the air fryer

If you have leftover crispy pork belly, you can reheat it in the air fryer to enjoy it crispy and warm again.

Firstly, preheat your air fryer to 400 degrees Fahrenheit. While the air fryer is preheating, spritz the pork belly with oil and place it skin-side-up in the air fryer basket. Once the air fryer is preheated, place the basket in the air fryer and reheat the pork belly for about 7 minutes, or until warmed through.

If you are reheating frozen pork belly, preheat the air fryer to 250 degrees Fahrenheit and follow the same steps as above, but increase the cooking time to 30 minutes. Then, turn up the heat to 400 degrees Fahrenheit and air fry for an additional 20 minutes.

Tips for Reheating Crispy Pork Belly in the Air Fryer:

• Spritzing the pork belly with oil before reheating will help keep the pork belly moist and tender.
• Always reheat the pork belly skin-side-up to maintain the crispiness of the skin.
• If you prefer your pork belly skin extra crispy, add more time in 5-minute increments until the skin reaches your desired level of crispiness.
• If you are reheating a large amount of pork belly, you may need to increase the cooking time.
• It is best to reheat the pork belly at a high temperature to ensure the skin stays crispy.

Frequently asked questions