The ultimate crispy air fryer Chinese pork belly

The air fryer has revolutionised the way we approach cooking, offering a healthier and more convenient alternative to traditional methods. When it comes to preparing crispy belly pork, the air fryer presents a game-changing solution that delivers exceptional results without the need for complicated cooking techniques. The air fryer’s rapid hot air circulation ensures that the belly pork achieves a delightful crispiness while retaining its natural juices. 

Choosing the right cut of belly pork

The success of making irresistibly crispy belly pork in an air fryer begins with selecting the right cut of pork belly. When choosing the pork belly for this dish, look for a piece with a generous layer of fat and a good balance of meat. Some cuts can be a little too fatty, while others don’t have a good thickness of skin. Opting for a piece of pork belly with even thickness will also get you consistent results.

The ideal cut should have a layer of fat that is sufficient to develop crispy crackling without being excessively fatty. You also want to select one that’s a manageable size that fits comfortably in your air fryer basket. In order to get a guaranteed crispy skin every time, you also want to make sure the pork skin is scored – this helps the heat penetrate the fat as it bubbles up through the cuts, and then bastes the top during cooking.

Prepare the belly pork for the air fryer

Begin by thoroughly patting the pork belly dry with a kitchen towel to remove excess moisture. Next, if your pork belly hasn’t come pre-scored, use a sharp knife to score the skin of the pork belly, creating shallow cuts that allow the fat to render and the skin to crisp up evenly. Then you want to rub salt to the scored skin as this will also ensure crispy crackling, as the salt draws out moisture and aids in the process of achieving the super crunchy topping. 

Does the meat need marinating?

If you have time, then by all means you can rub the garlic and Chinese five spice and leave it to marinate for a few hours or even overnight. However, I like a quick recipe, and this crispy pork belly means you can just cook it straightaway. Even without the marinating, it still tastes great.

What ingredients are needed

• Pork belly – a good size around 700g, but one that will fit in your air fryer basket

• Sea salt

• Garlic powder/granules – or even slices of garlic cloves as an alternative

• Chinese five-spice powder

How to cook Chinese crispy pork belly

Preheat your air fryer for three minutes ahead of cooking the pork belly. Before putting the pork belly into the air fryer, I create a foil basket that I wrap around the meat, with the skin still exposed. This helps keep the juices around the meat as it’s cooking – and also means there is no dripping in your basket causing smoke and extra mess. 

Once you’re ready to air fry your pork belly, carefully place it in the basket and air fry at 180°c for 35 minutes. Then remove, scrape off the salt on top of the skin, and the air fry for a further 35 minutes – but this time at 200°c. Once it’s cooked, make sure to let the pork belly rest for 5-10 minutes before serving. This lets the meat remain juicy and tender and the crackling to really harden and become even crispier. 

Serving suggestions

We like to eat it very simply with steamed rice, green vegetables like pak choi, and a dipping sauce such as Chinese chilli sauce. It’s versatile, and you can serve it alongside all your favourite dishes including on top of soup noodles or alongside egg fried rice. 

Alternative cooking methods for belly pork

Roasting belly pork in the oven provides a traditional approach that also gets fantastic results. You can follow the exact oven method through this recipe. All you need is a large roasting tray with a rack as well as the ingredients listed below.

Can you reheat leftover pork belly?

Yes, you can, although I’m sure there won’t be much left. Store in a suitable container in the fridge and keep for up to three days. Reheat the pieces in the air fryer for around 180°c for five minutes. You may find the meat isn’t as tender. You can also freeze them, as long as you make sure the crackling is in an airtight container. Store for up to three months and defrost before cooking again in the air fryer. 

Air fryer crispy pork belly FAQs

Can you make crispy pork belly without salt?
The salt does a lot of the work here, drawing moisture out of the skin so it can crackle, so going completely without it makes crispiness harder. If you’re cutting down on sodium, it’s worth a try, though. Pat the skin very dry, rub in a tiny bit of salt, scrape it off and pat dry again, and repeat a few times. This draws out moisture with barely any salt left on the skin. Results won’t be guaranteed the same, but you should still get some crunch. Do check with your doctor if you’re managing a health condition.

Can I use parchment paper instead of foil?
Yes. The foil (or parchment) is just there to make a little tray that keeps the juices around the meat and stops drips in your basket. One reader wrapped the pork belly in parchment instead and it worked brilliantly, so use whichever you prefer.

What if my pork belly is unevenly cut?
It’ll still work; you may just need to keep a closer eye on it. If one end is much thinner, reduce the timings a little so it doesn’t overcook, and check the crackling as it goes. Even a slightly uneven piece crisps up well and stays moist, so don’t worry if your cut isn’t perfect.

How do I get the skin really crispy?
Three things make the difference. Make sure the skin is scored, pat it bone dry before salting, and use the two-stage cook, lower first to render the fat, then hotter to blister the crackling. Letting it rest after cooking also helps the skin harden and crisp up further.

Can I marinate the pork belly first?
You can, if you have time. Rub the garlic and five spice into the meat and leave it for a few hours or overnight for a deeper flavour. It’s not essential though, and it still tastes great cooked straight away, which is how I usually make it.

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