Air Fryer Pork Belly
A mouthwatering crispy pork belly recipe made effortlessly in the air fryer. Featuring ultra-crispy, crackling skin and tender, juicy meat infused with savory Asian-inspired spices, this dish delivers high protein, zero carbs, and incredible flavor with minimal cleanup.
Servings: 4
Calories: 580kcal
Ingredients
🍖The Pork:
2 lbs (900g) skin-on pork belly slab
1 tbsp white vinegar (brushed on the skin)
🍖The Marinade & Rub:
1 tbsp Shaoxing rice wine (or dry sherry)
1 tbsp light soy sauce
1 tsp five-spice powder
1 tsp garlic powder
1 tsp salt
1/2 tsp freshly cracked black pepper
🍖Skin Crisp Crust:
1 tbsp coarse sea salt (for covering the top skin)
Instructions
🟢Boil the Meat:
Place the pork belly slab in a pot of boiling water (skin-side up, water covering just the meat, keeping skin exposed or submerged for 5 minutes) to tighten the skin. Remove and pat completely dry with paper towels.
🟢Score and Season:
Score the meat side (do not cut through the fat/skin) in a diamond pattern. Rub the marinade ingredients (rice wine, soy sauce, five-spice powder, garlic powder, 1 tsp salt, pepper) onto the meat and sides only. Keep the skin completely clean and dry.
🟢Air-Dry:
Brush the skin with white vinegar. Place the pork belly uncovered in the refrigerator for at least 4 hours (overnight is best) to dry out the skin for maximum crispiness.
🟢First Air Fry (Cook the Meat):
Preheat your air fryer to 300°F (150°C). Wrap the sides and bottom of the pork belly in heavy-duty aluminum foil, leaving the top skin completely exposed. Place in the air fryer basket and cook for 30 minutes.
🟢Second Air Fry (Crisp the Skin):
Remove the pork belly from the air fryer, scrape off any moisture on the skin, and cover the skin completely with a thick layer of coarse sea salt. Increase air fryer temperature to 400°F (200°C) and cook for 20–25 minutes until the skin turns into a crunchy, golden puff crackling.
🟢Slice & Serve:
Remove the layer of hardened salt, let the pork rest for 10 minutes, slice into bite-sized cubes, and serve with hot mustard or sweet chili sauce.
Notes
- Rice Wine Swap: Replace Shaoxing wine with dry white wine or apple cider vinegar diluted with a splash of water.
- Spice Rub Variation: Replace five-spice powder with a mix of ground cinnamon, fennel, cloves, star anise, and white pepper.
- Acid Swap: Replace white vinegar used for skin-drying with fresh lemon juice or balsamic vinegar (though white vinegar ensures the cleanest bubble pop on the skin).