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Air Fryer Pork Belly

Perfect crispy air fryer pork belly with crackling is easier to make than you might think. All you need is time and a little preparation, but the result is definitely worth the effort!
Prep Time15 mins
Cook Time30 mins
Resting Time12 hrs
Course: Dinner
Cuisine: American, British
Keyword: pork, pork belly
Servings: 4
Calories: 402kcal
Author: Tonje

Equipment

Ingredients

  • 4 pork belly slices
  • 2 teaspoons salt
  • 2 teaspoons pork spice rub

Instructions

  • Fill a large pot with boiling water, and add the pork belly. Leave it to boil for about 10 minutes. This will make the meat tender, and shorten the cooking time for the next day.
  • Place the pork belly in a shallow bowl or on a plate, skin side up. Use paper towels to pat the meat as dry as possible. Use a sharp knife or a metal skewer to pierce or slice ridges into the skin on top of the pork belly, being careful not to cut too deep as to slice into the meat underneath.
  • Transfer the pork belly to your refrigerator, and leave it to rest uncovered for 12-24 hours. Once or twice while it rests you should try to wipe off any excess water from the skin, and cover with additional salt if required.
  • Then, preheat your air fryer and add a spice rub to the sides of the pork belly, being careful as to not touch the skin. Place the pork belly slices or joint in your air fryer, skin side up. Air fry at 375 F / 190 C for about 20-30 minutes, or until the meat has cooked through and the crackling has developed.
  • You can use a meat thermometer inserted into the middle of the meat to ensure optimal cooking time. The pork belly can be removed from the air fryer when it reaches 145 °F / 63 °C.
  • Leave the meat to rest for 3 minutes before serving it. You can serve pork belly in slices, or dice it and serve as pork belly bites.

Video

Notes

  • Keeping the skin dry is essential. Use the resting time wisely to dry off any excess liquid.
  • Remember that air fryers can cook a little differently. The cooking time is only a suggestion.
  • Adding salt will force water to be drawn out of the pork belly. Season generously and don’t worry, the dish will not actually taste particularly salty.
  • Always store and air fry the pork belly with the skin side up. This will keep it dry.
  • When you slice or pierce the skin, you should make sure not to slice through to the meat, as this will prevent the skin from drying out sufficiently.
  • You can store leftover pork belly in an airtight container in a refrigerator for up to 3 days. Reheat it in an oven, air fryer or microwave, and serve it warm with your favorite side dishes.

Nutrition

Calories: 402kcal | Carbohydrates: 1g | Protein: 7g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 55mg | Sodium: 1188mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg