Save to Pinterest Pork belly transforms into a succulent main dish with golden, crackling skin using just your air fryer. After a simple seasoning blend—kosher salt, five-spice, and rice vinegar—the meat is left to dry for extra crisp, then air fried to perfection. The crackling bubbles and crisps while the meat remains juicy. With minimal prep and easy cleanup, it's a satisfying, flavorful meal for both casual dinners and special occasions. Serve sliced, garnished with scallions, and pair with rice, pickled veggies, or a dipping sauce for a balanced meal.
A succulent piece of pork belly is transformed into crisp crackling perfection with just a handful of pantry staples and some air fryer magic. If you love indulgent flavors and amazing textures without the mess and drama of deep frying, this pork belly recipe is your new secret weapon for impressive main courses with little fuss.
When I first tried this air fryer method on a busy weeknight, the bubbling crisp skin and savory aroma had the whole family gathered in the kitchen before it even finished resting. Now it makes a regular appearance for special meals and lazy weekends alike.
Ingredients
- Pork belly with skin on: This cut is essential for achieving that shattering crackle always look for firm flesh and a thick layer of skin for best results
- Kosher salt: Enhances savoriness and pulls out moisture for crisp skin I suggest a coarse variety for easy sprinkling
- Black pepper: Provides a bit of warmth and depth Freshly cracked is best for aroma and flavor
- Chinese five spice powder: Adds an authentic Asian flair with notes of star anise and cinnamon Choose a reputable brand for freshness
- Garlic powder: Gives sharpness and earthiness Granulated garlic will coat evenly for consistent flavor
- Rice vinegar: Softens and brightens the pork skin before air frying A little goes a long way so pick a mild variety
- Scallions for garnish: Add fresh crunch and color Always choose scallions with perky green tops and no wilting
Instructions
- Pat the Pork Belly Dry
- Blot the pork belly thoroughly with paper towels Moisture is the enemy of crispy skin so really take your time
- Score and Rub
- Use a sharp knife to score the skin in a gentle crosshatch pattern Do not cut too deeply Stop at the fat layer Rub the skin with rice vinegar and sprinkle one teaspoon of salt over the skin only Flip and season the flesh side with remaining salt black pepper five spice and garlic powder
- Chill to Dry the Skin
- Place pork belly skin side up on a wire rack over a tray Refrigerate uncovered for at least two hours or up to overnight Dry skin is essential for even crackling
- Preheat the Air Fryer
- Set your air fryer to three hundred ninety degrees Fahrenheit or two hundred degrees Celsius This step ensures a blast of heat when the pork goes in
- Prepare for Air Frying
- Remove the pork belly from the fridge and gently brush off any excess salt from the skin Set the pork belly skin side up in the air fryer basket Give it ample space for air circulation
- Air Fry Until Crackling
- Cook for thirty five to forty minutes the skin should be golden brown and bubbling If you like it extra crunchy pop it in for another five minutes Watch closely as every air fryer is a bit different
- Rest and Serve
- Let the pork belly rest for ten minutes before slicing This allows juices to redistribute Slice through the crackly skin garnish with fresh scallions and serve
Save to Pinterest My favorite part of this dish is watching the skin puff up and turn golden while the kitchen fills with warm five spice aroma. My kids compete for the crispiest edge pieces every time I slice it for dinner which always makes me smile.
Storage Tips
Once completely cooled leftover pork belly can be stored in an airtight container in the fridge for up to three days. For best texture reheat slices in the air fryer for three to five minutes at medium heat to revive that famous crackle.
Ingredient Substitutions
If you cannot find Chinese five spice try smoked paprika or even simply extra black pepper for a different flavor spin. No rice vinegar on hand Apple cider vinegar works in a pinch.
Serving Suggestions
This pork belly shines when served over jasmine rice or tucked into steamed buns with pickled vegetables. For an extra punch mix up a dipping sauce of soy sauce chili crisp and a dash of lime juice.
Save to Pinterest This recipe guarantees shatteringly crisp pork belly every time. Serve it proudly and enjoy the savory aroma and smiles.
Questions & Answers About the Recipe
- → How do I get the pork skin especially crispy?
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Start by drying the pork belly thoroughly and refrigerate it uncovered to remove excess moisture. Brushing the skin with rice vinegar and salt before air frying helps achieve that bubbly, crisp crackling every time.
- → What is the best way to score pork belly skin?
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Use a sharp knife to gently score the skin in a crosshatch pattern, being careful not to cut into the meat. This promotes even crisping and allows the seasonings to penetrate.
- → Can I use other seasonings instead of Chinese five-spice?
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Yes, you can substitute with smoked paprika or your favorite spice blend for a different flavor profile while keeping the same crispy result.
- → How do I serve crispy pork belly for best results?
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Let the pork rest for about 10 minutes after cooking, slice it to your desired thickness, and garnish with fresh scallions. Serve alongside steamed rice or pickled vegetables for balance.
- → Should I preheat the air fryer?
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Preheating the air fryer to 390°F (200°C) helps the pork belly skin start crisping on contact and ensures even cooking throughout.
- → Can I prepare the pork belly ahead of time?
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Yes, you can season and refrigerate the pork belly overnight for even better results and a drier skin, which leads to improved crackling.
