Air Fryer Pork Belly
Pork belly is rich, tender and a little intimidating, but the air fryer handles it well. Air fryer pork belly cooks in about 45 minutes, first at 350 °F to melt the fat and then at 400 °F to puff the skin into crackling. You get crisp skin, juicy meat and a big drop in cleanup compared with a roasting pan.
- Temperature
- 350°F180 °C
- Total time
- 1:05hrs
- Prep time
- 10min
- Servings
- 4
- Internal temp
- 185°F85 °C
- Per serving
- 500kcal
Why the air fryer works for pork belly
Pork belly is layers of fat and meat topped with skin, which is the same cut that becomes bacon. To roast it well, the fat has to melt slowly and the skin has to dry out and puff. A conventional oven needs 2 hours or more, and the result is hit-or-miss. The air fryer circulates dry air around the slab, which draws moisture out of the skin and turns it into crackling, while the fat melts and drips into the drawer.
The two-stage temperature makes the difference. At 350 °F the belly cooks through and the fat renders gently. A final burst at 400 °F blisters the skin. Pork belly in the air fryer fits a slab up to about 1½ lb in a typical 5–6 qt basket. It is rich, so 6 oz per person is plenty. For other pork cuts, see pork roast or pork chops.
How to make pork belly in the air fryer
Tap a time to start a timer.
- Dry the skin Pat the pork belly completely dry with paper towels. The dry skin is the secret to crackling. If you have time, leave it uncovered in the refrigerator for a few hours or overnight.
- Score and season With a sharp knife, score the skin in parallel lines ½ inch apart, cutting through the skin but not into the meat. Wipe the skin with the vinegar, then rub 1 tsp of the salt into the skin and the cuts. Mix the remaining salt with the pepper, garlic powder and paprika, and rub it over the meat sides only.
- Cook at 350 °F Preheat the air fryer to 350 °F for . Place the pork belly in the basket skin side up and cook for , until the meat is tender and the fat is rendered.
- Crisp the skin Raise the temperature to 400 °F and cook for more, until the skin is bubbly, golden and crackling. Watch the skin closely in the final .
- Check and rest The meat is safe at 145 °F, but pork belly is tender at about 185 °F. Check the thickest part with an instant-read thermometer. Rest the belly for , then slice with a serrated knife, skin side up.
Times and temperatures
| Air Fryer Pork Belly | Temperature | Time |
|---|---|---|
| Skin-on slab, 1½ lb30 min at 350, then 400 | 350 °F (180 °C) | 45 min |
| After simmeringDry well first | 400 °F (200 °C) | 15–20 min |
| Slices, ½ inchFlip halfway | 380 °F (190 °C) | 12–15 min |
| 1-inch cubesShake halfway | 380 °F (190 °C) | 15–18 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 185 °F (85 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Dry the skin overnight. Setting the belly uncovered on a plate in the refrigerator is the single best step for crackling.
- Score only the skin. Cutting into the meat lets juices escape and the meat dries out.
- Slice skin side up. A serrated knife cuts through the crackling without crushing it. Slice the belly right before serving.
What to serve with pork belly
Rich pork belly asks for something sharp or fresh: apple sauce, pickled red cabbage or a crisp salad. Roasted carrots and cabbage work well from the same air fryer, and mashed potatoes soak up the juices. For a Southern-style plate, serve cubes with coleslaw and cornbread.
Storing and reheating
Cooked pork belly keeps for 3 to 4 days in a sealed container in the refrigerator. To reheat, air fry at 380 °F for 5–8 minutes, skin side up, until hot at 165 °F and the skin crackles again. Cold slices work well in banh mi sandwiches, ramen and fried rice.
Variations
- Pork belly bites: Cut the cooked belly into 1-inch cubes, toss with 2 tbsp BBQ sauce and return to the basket at 400 °F for 3–4 minutes for burnt-end style bites.
- Asian-style: Rub with 1 tsp five-spice powder instead of the paprika and brush with soy sauce and honey at the end (not gluten-free).
- Fennel and garlic: Add 1 tsp crushed fennel seed and 2 minced garlic cloves to the rub.
- Slices for sandwiches: Slice raw belly ½ inch thick, season and cook at 380 °F for 12–15 minutes for thick, bacon-like strips.
If it does not turn out right
- The skin is chewy instead of crisp
- It was not dry enough. Pat it dry, let it air-dry in the refrigerator and wipe it with vinegar. Raise the heat to 400 °F only for the last 12–15 minutes.
- The meat is dry or stringy
- A slab that is too thin overcooks. Choose a piece at least 1½ inches thick and check for 185 °F. Rest it for 10 minutes before cutting.
- The air fryer is smoking
- Belly renders a lot of fat. Pour it out of the drawer halfway through and wipe the drawer afterward. A little water in the drawer also helps.
Questions and answers
How long does pork belly take in the air fryer?
A 1½ lb slab takes about 45 minutes, 30 minutes at 350 °F and 12–15 minutes at 400 °F. Thinner slices take 12–15 minutes at 380 °F.
What temperature should pork belly reach?
Pork is safe at 145 °F, but belly is chewy at that point. It becomes tender when the fat renders, at about 185 °F.
Can I cook pork belly in the air fryer after boiling?
Yes. Simmer the belly in water for 45–60 minutes, dry it thoroughly, then air fry at 400 °F for 15–20 minutes to crisp the skin. The meat will be very tender.
How do you cook sliced pork belly in the air fryer?
Cook slices of ½ inch at 380 °F for 12–15 minutes, flipping once, until they are browned and crisp at the edges.
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