If you’re like me and think the crackling is the best part of a pork roast, this air fryer crispy pork belly is for you! Golden, crunchy crackling on top and tender, juicy pork underneath… it’s the sort of dinner you look forward to all day.
I love cooking pork belly in the air fryer. With a little preparation the night before, it’s easy to get dinner underway the next day. And honestly, I’m always tempted to pinch a piece of crackling before it reaches the table!
Serve it with roast veggies for a cosy weekend dinner or keep things simple with a fresh salad and your favourite sides. Whether you’re feeding the family or having friends over, there’s plenty to love about this roast.
For another delicious air fryer dinner, try my Air Fryer Roast Chicken & Potatoes. It’s a great way to enjoy a roast midweek!
More Air Fryer Recipes You’ll Love
Why You’ll Love This Recipe
That crackling! Golden, crunchy skin with tender, juicy pork underneath. The best part of a pork roast, if you ask me!
Simple ingredients: Pork belly, salt, pepper and a little oil are all you need.
Easy preparation: Let the skin dry overnight, then season and cook the next day.
A roast without the oven: Perfect when you’re craving roast pork but don’t want to heat up the kitchen.
Variations
Try a crackling rub: I love Gewurzhaus Crunchy Pork Crackling Rub for extra flavour. Use according to the packet directions and adjust the added salt.
Season the meat: Rub a little garlic powder or Chinese five spice onto the meat side before cooking. Keep the skin simply seasoned with salt and oil.
Serve with a sticky sauce: Pair the pork with hoisin, honey-soy or your favourite Asian-style sauce. Serve alongside or drizzle over the sliced meat to keep the crackling crisp.
Make pork belly bowls: Serve sliced pork over rice with cucumber, shredded carrot, cabbage and a little sauce for a delicious change from a traditional roast.
Frequently Asked Questions
Do I need to dry the pork belly overnight?
For the best crackling, I recommend it. Leaving the pork uncovered in the fridge helps dry out the skin. If you’re short on time, pat it thoroughly dry and refrigerate uncovered for as long as you can, although the crackling may not be as crisp.
Do I need to score the skin?
For this recipe, I lightly score the skin to help rub the seasoning into the cuts. Use a sharp knife and avoid cutting into the meat underneath. If your pork belly is already scored, there’s no need to do it again.
Why isn’t my crackling crispy?
Moisture on the skin is often the culprit. Dry it thoroughly before seasoning, use only a thin coating of oil and keep the skin exposed above the foil boat. Leave space around the pork for air to circulate. And don’t forget the salt!
If the crackling needs more time at the end, continue cooking in 5-minute intervals, checking regularly.
Can I cook pork belly without a foil boat?
Yes, but I like using one to help protect the base and sides while the skin crisps. If your air fryer doesn’t allow foil, follow the manufacturer’s instructions and check the pork regularly during cooking.
What if the pork belly doesn’t fit in my air fryer?
Cut it into smaller pieces and cook in batches if needed. My basket is about 20cm square, so I sometimes cook a small piece separately. Avoid squeezing the pork into the basket and check smaller pieces earlier as they may cook more quickly.
Why is my pork belly cooked but still a little chewy?
Pork belly can be safely cooked before it becomes tender, particularly if the piece is thick. It may need longer at the lower cooking temperature. Check the meat as well as the crackling and use the cooking times as a guide.
Should I cover the pork while it rests?
Rest it uncovered for 5-10 minutes. Covering it can trap steam and soften the crackling and we want to keep that lovely crunch!
What should I serve with air fryer pork belly?
Serve with roast potatoes, veggies, gravy and apple sauce for a classic roast dinner. For something lighter, try a fresh salad or crunchy slaw. It’s also delicious with rice, cucumber and a little hoisin or soy-based sauce.
Crispy Air Fryer Pork Belly
Ingredients
- Pork Belly
- Salt
- Pepper
- Oil
Instructions
- Remove the pork belly from the package and rinse under the tap. Pat dry with a paper towel. Place on a clean chopping board or plate and put it in the fridge overnight.
- Remove from the fridge. Place the pork belly on a chopping board meat side up. Season the meat with salt, pepper and a little oil and rub in.
- Turn the pork belly skin side up. Cut slits into the skin. Rub oil and salt into the skin. You will want to use a generous sprinkling of salt here.
- Preheat the Air Fryer for 3 minutes 200ºC Manual.
- Make an alfoil boat and wrap alfoil around the base to protect the meat. Place it in the Air Fryer for 30 minutes at 200ºC Manual. Then cook for 25 minutes at 180ºC.
- Your pork belly should be nice and golden on top and sound hard and crispy when you tap the crackling. If it is not as golden as you like, put it back in the air fryer for another 5 minutes or so.
Notes
- All you need for the crackling is salt and oil. If you would like some extra flavouring, Gewurzhaus ( a German spice shop in Melbourne, Australia) has a beautiful spice rub called Crunchy Pork Crackling Rub. It is beautiful, and adds a beautiful flavour to the roast pork, however not essential.
- My air fryer basket is a small square about 20cm. I find I have to cut a piece off my pork belly and cook it separately. Depending on what type of air fryer you have, you may need to do the same.
Nutrition Facts
Calories
37.07Fat
3.68 gSat. Fat
0.32 gCarbs
1.12 gFiber
0.39 gNet carbs
0.73 gSugar
0.78 gProtein
0.2 gSodium
49.27 mgCholesterol
0.18 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
