Air Fryer Pork Belly with Crispy Crackling

Air fryer pork belly cooks in two stages: 30 minutes at 170°C / 340°F to render the fat and cook the meat, then 15–20 minutes at 200°C / 400°F to blister the skin into crackling.

It needs very little hands-on work, but it does need planning. The skin has to be scored, salted and dried, and the drier it is, the better it crackles.

For a quicker pork dinner, see Air Fryer Pork Chops.

How Crackling Works

Crackling is skin that has dried out and then puffed in high heat. Three things get you there:

1. Scoring lets fat escape from under the skin.
2. Coarse salt draws moisture to the surface.
3. Drying, ideally uncovered in the fridge overnight, removes that moisture.

Keep seasoning and marinade on the meat only. Anything wet or sugary on the skin stops it from crackling.

Ingredients

For the Pork Belly

• 🥩 800 g (1.75 lb) skin-on pork belly, in one piece
• 🧂 1½ teaspoons coarse salt (plus extra for the skin)
• 🌶️ ½ teaspoon black pepper
• 🌿 1 teaspoon five-spice powder or garlic powder
• 🥄 1 teaspoon white vinegar

Quick Dipping Sauce

• 🥢 2 tablespoons soy sauce
• 🍋 1 tablespoon rice vinegar or lime juice
• 🍯 1 teaspoon honey
• 🌶️ Chili flakes to taste

Equipment

• Sharp knife or clean box cutter
• Paper towels
• Meat thermometer
• Foil

Step-by-Step

1. Score the Skin

Pat the pork belly dry and score the skin in thin lines about 1 cm apart, cutting through the skin but not into the meat.

2. Season the Meat

Rub salt, pepper, and five-spice only onto the meat side and edges, keeping the skin clean.

3. Dry the Skin

Brush the skin with vinegar and rub with a thin layer of coarse salt. Leave uncovered in the fridge for at least 1 hour, or overnight for best results.

4. Wrap the Sides

Brush off the salt from the skin. Wrap the meat sides in foil like a little boat, leaving the skin exposed.

5. Cook Low

Air fry skin-side up at 170°C / 340°F for 30 minutes to render the fat and cook the meat.

6. Crisp the Crackling

Raise the heat to 200°C / 400°F and cook for another 15–20 minutes until the skin puffs and crackles.

7. Rest and Slice

Rest the air fryer pork belly for 10 minutes, then slice with a serrated knife and serve with the dipping sauce.

Times for a Slab and for Bites

Tips

Skin Did Not Crackle? What to Check

• Soft, leathery skin: it was still damp. Pat it dry and give it more time in the fridge next time.
• Crackled at the edges only: the piece was not level, so the middle sat lower and stayed cooler. Prop it up with a ball of foil underneath.
• Burnt spots: the skin was too close to the element or had seasoning on it.

Variations

• Pork belly bites: Cut into cubes, season, and air fry for 18–22 minutes.
• Honey garlic glaze: Brush the meat sides with honey garlic sauce.
• Korean style: Serve with ssamjang and lettuce wraps.
• Bao buns: Tuck slices into steamed buns with pickled cucumber.

Pork Belly FAQ

Storing and Reheating

Refrigerate leftover pork belly for up to 3 days.

Reheat slices at 190°C / 375°F for 4–5 minutes to re-crisp the crackling.

Final Thoughts

Dry skin, level in the basket, low heat first and high heat last: that is how air fryer pork belly ends up with bubbly crackling over tender meat.

Slice it skin-side down so the crackling does not shatter, and serve it with Air Fryer Roasted Potatoes.

Written by

James Wilson

Air Fryer Recipe Creator & Food Writer

James Wilson is an air fryer recipe creator and food writer who loves making simple, crispy, and flavorful meals easier to prepare at home. He focuses on practical air fryer recipes, helpful cooking tips, and easy-to-follow ideas designed for everyday kitchens.