Air Fryer Crispy Pork Belly
I’ve spent months perfecting this Air Fryer Crispy Pork Belly recipe. I’ve tried many different methods at different temperatures, times, and air fryers, and this is the method that consistently puts out a crispy, puffed up skin and juicy, tender meat.
Servings Prep Time
4Serves 10Minutes
Cook Time
1Hour
Servings Prep Time
4Serves 10Minutes
Cook Time
1Hour
Ingredients
Instructions
  1. To the meat side, use a knife to make 1/2″ deep cuts lengthwise across the pork belly. In a small bowl, combine salt, white pepper, five spice powder, sugar, and Shaoxing wine to make a paste. Evenly spread the paste on the meat side of the pork and crevices ensuring not to touch the skin.
  2. Pat the skin-on pork belly dry with a paper towel and poke holes all across the skin of the pork using skewers or sharp knife. Ensure that the holes only puncture the skin and fat (do not pierce all the way through the meat). Cut the slab of pork belly so it will fit in your air fryer.
  3. Create a tin foil frame around the pork belly, leaving a ½” gap up from the edges of the pork to prevent salt from spilling over. Brush a layer of vinegar on the skin, then cover the skin completely with a layer of salt.
  4. Air fry at 250F for 30 minutes or until the salt has dried completely.
  5. Remove the salt from the pork belly and brush off any excess. Pat dry with a paper towel.
  6. Brush the skin with neutral oil, then air fry at 400F for 30-40 minutes until the skin is puffed and crispy. Check at the 20 minute mark and every 5 minutes to monitor the skin, checking for burning, as the time will vary with different air fryers! If spots of the skin begin to burn, place a small piece of foil over the specific area to cover it and allow the exposed areas to continue crisping up.
Recipe Notes

Notes Recipe Tips: Select the Right Cut: Start with a good cut of pork belly. Look for one with a nice balance of meat and fat, as this will ensure both flavor and crispiness. Poke the Skin: Use a sharp knife or piercing tool to poke holes into the pork belly skin, just enough to pierce the skin but not too deep that it pierces into the meat. This helps the skin crisp up by allowing some of the fat to render out more easily, effectively frying the skin and allowing it to puff up. Dry the Skin: Pat the skin of the pork belly dry with paper towels. Moisture is the enemy of crispy skin, so make sure it’s as dry as possible. Salt the Skin: Rub a generous amount of coarse sea salt into the skin. This helps draw moisture out of the skin and aids in crisping it up. Rest Before Slicing: Once done, let the crispy pork belly rest for a few minutes before slicing. This allows the juices to redistribute, resulting in juicier meat.