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Crispy pork belly

Perfectly Crispy Air Fryer Pork Belly

One of the easiest ways to cook pork belly is in the air fryer, thanks to the circulating air that makes crispy skin pork belly, without the need to slow cook for hours.
4.9 from 133 votes
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Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 611 kcal

Equipment

Ingredients
 

  • 1 1/2 pound (680 g) pork belly make sure it fits inside your air fryer basket
  • 1 teaspoon (6 g) salt
  • 1 teaspoon (2 g) paprika
  • 1/2 teaspoon (1 g) cumin
  • 1/2 teaspoon (2 g) brown sugar
  • 1/4 teaspoon (0.5 g) ground black pepper
  • 1/4 teaspoon (1.5 g) garlic salt
  • 1 tablespoon (15 ml) white vinegar
  • 1 tablespoon (15 ml) olive oil

Instructions
 

  • Lay the pork belly skin side down on a cutting board. Cut about 1/2” deep into the meat in both directions, making 2”x2” squares (do not cut through to the skin).
  • Mix together the spices in a bowl. Sprinkle the spices on the meat, making sure to get spice in the grooves of the meat.
  • Cut an 18” piece of foil. Fold it in half. Fold up all four corners to make a box. Place the pork belly, meat side down, in the box. Brush the top of the pork belly with white vinegar.
  • Place the foil box in the air fryer basket. Cook at 200° F (93°C) for 30 minutes. This should dry out the skin enough that it will crisp up during cooking.
  • Sprinkle the skin with salt and brush with olive oil to help crisp the skin. Cook at 375° F (191°C) for 50 minutes. Check on the pork a few times near the end of cooking to make sure the skin isn't burning. If it's getting too dark, place a piece of tin foil over the top to protect the skin from burning.
  • When done remove from air fryer and let rest for 5-10 minutes. Turn the pork belly upside down on the cutting board and cut slices along the lines you already cut.

Notes

  • Don't marinate the meat in a wet marinade. If the skin gets wet and soaks up liquid, it won't get crispy.
  • Excess moisture will make the skin soggy. Pat it dry with a paper towel and allow it to sit on the counter uncovered for at least 1 hour before cooking.
  • Pierce the skin all over. Use a skewer or knife to make a dozen little holes. 
  • Be sure to only pierce the skin, not the meat, which will allow the juices to escape from the meat and make the skin soggy.
  • Keep an eye on it as it cooks, to avoid burning.

All air fryers have different wattage and may cook at different rates. You may need to adjust the time or temp for the best results.

Nutrition

Calories: 611kcalCarbohydrates: 1gProtein: 11gFat: 62gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gCholesterol: 82mgSodium: 521mgPotassium: 216mgFiber: 1gSugar: 1gVitamin A: 40IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword Pork
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