How to Make The Best Crispy Pork Belly in the Air Fryer

If you’ve ever tried to make crispy pork belly at home and ended up with chewy skin or tough meat, you’re definitely not alone. Pork belly can feel like one of those things only a restaurant kitchen can truly nail perfect crackling on top and juicy, tender meat underneath. For a while, I tried to recreate that magic in my oven, thinking that was the only reliable way. And sure, the oven can work… but once I tried making pork belly in the air fryer, everything changed.

I’m telling you, the air fryer doesn’t just crisp the skin, it crisps every side of the skin evenly. No more rotating pans, no more babysitting the broiler, no more hoping your oven decides today is the day it wants to cooperate. The air fryer gives you beautifully bubbled, crunchy crackling with juicy, melt-in-your-mouth meat in a fraction of the time.

This recipe has become my go-to for weeknight dinners, Sunday meal prep, gatherings, and even lazy nights when I just want something crispy and satisfying. And the best part? The method is incredibly simple and doesn’t require a lot of ingredients or complicated steps. A little prep, a little patience, and you’ll have restaurant-quality crispy pork belly at home every single time.

So grab your slab of pork belly, pull out the air fryer, and let’s make some magic.

Ingredients You’ll Need To Make Crispy Pork Belly

Just a handful of simple ingredients, most of which you probably already have in your pantry, come together to create the most delicious pork belly you’ve ever made:

• Pork Belly – Choose a piece with even layers of fat and meat, and a nice, smooth skin.
• Five Spice Seasoning – Adds warmth, depth, and that classic Asian pork belly flavour.
• White Vinegar (white wine vinegar works too) – Helps dry and tighten the skin for better crackling.
• Rock Salt – Essential for drawing out moisture from the skin.
• Olive Oil (or any neutral oil) – Helps the crackling turn golden.

That’s it. Truly. Simple ingredients, big flavour.

How to Make Crispy Pork Belly in the Air Fryer

Follow this step-by-step method (with some extra tips) and you’ll have perfect crackling every time.

1. Wash the pork belly and pat it dry with paper towels

Moisture is the enemy of crispy skin, so the dryer you can get it at this stage, the better. Don’t be shy, press firmly with the paper towels.

2. Use your knife to poke holes all over the skin

This helps the fat render out during cooking, which is exactly what creates that satisfying crispy crackling. Use a sharp knife and make many small punctures, but be careful not to pierce too deeply into the meat.

3. Flip it over and gently score the meat side into diamond-shaped cubes

This allows the seasoning to penetrate and helps the pork belly cook evenly. No need to cut deeply, just enough to create little pockets for the flavour.

4. Season the meat side generously with five spice

Rub the seasoning into the cuts you just made. This gives the pork belly that aromatic, slightly sweet, slightly earthy flavour that pairs so well with roasted pork.

5. Let it marinate overnight in the fridge

Trust me on this. The overnight rest allows the flavours to sink in, and it dries the skin even more. Leave it uncovered or loosely covered to dry the skin thoroughly.

6. Wrap the pork belly in foil like a gift

Fold the foil around the pork belly tightly, leaving the skin exposed on top. Think of it like a boat, the meat is tucked inside, but the skin is sitting on the upper surface.

7. Place the foil-wrapped pork belly into your air fryer tray

This keeps the juices from dripping everywhere and helps the belly cook evenly.

8. Brush the skin with white vinegar

This step is essential for crackling. The vinegar helps tighten the skin and helps dry it out from moisture.

9. Add a generous layer of rock salt over the skin

Cover it completely. The salt draws out moisture from the skin while it cooks, setting you up for crispiness later.

10. Place the pork belly in the air fryer

Everything should be settled nicely in its foil base.

11. Cook at 120°C (250°F) for 1 hour

This slow, low cook helps render the fat and tenderise the meat.

12. Carefully remove the pork belly from the air fryer and brush away the salt crust

Discard the salt entirely. You’ve extracted all the moisture you needed to, now it’s time for the skin to crisp.

13. Return the pork belly to the air fryer and cook at 200°C (395°F) for 30 minutes

This is where the magic happens.

If you like ultra-crackly crackling, feel free to go a little longer, but 30 minutes is the sweet spot for most air fryers.

14. Remove from the air fryer, your crispy pork belly is ready!

You should see a golden, beautifully blistered topping that bubbles when you tap it.

15. Flip the pork belly and slice from the meat side

This gives you clean cuts without crushing the crispy skin.

16. Eat and enjoy!

Serve it however you like or enjoy a piece (or three) straight from the cutting board.

Serving Suggestions

Crispy pork belly works with everything. Some of my favourite pairings:

• Mash potato and vegetables (this one is my favourite)
• Over steamed jasmine rice with sliced cucumber and chilli oil
• Inside bao buns with hoisin sauce
• Served with roasted vegetables
• Chopped into a salad for some crunch

And yes, you can absolutely eat it straight with a fork. Or with your hands.

Tips for Getting the Crispiest Skin

• Dry the skin extremely well before marinating.
• Don’t skip the overnight rest. It truly makes a difference to marinate the flavour of the meat.
• Use rock salt, not fine salt for the salt crust.
• Keep the skin facing up at all times.
• Make sure the foil “boat” is tight so the meat cooks in its own juices.

Frequently Asked Questions

Can I skip the marinating overnight?

You can, but the meat may not be as flavourful. I highly recommend it overnight or a for a few hours if you’re in a rush.

Do I have to poke holes in the skin?

Yes. This is one of the key steps to getting the skin to puff to get crispy.

Can I use regular salt instead of rock salt?

Stick with rock salt, it pulls moisture out more effectively and won’t dissolve too quickly.

What if my crackling isn’t crispy enough at the end?

Just pop it back in the air fryer at 200°C for 5–10 more minutes and keep an eye on it.

Storing & Reheating

If you somehow have leftovers, here’s how to store them:

• Store sliced pork belly in an airtight container in the fridge for up to 3 days.
• Reheat in the air fryer at 180°C for 5–6 minutes to re-crisp the skin.
• Avoid microwaving, it will make the skin rubbery.

And there you have it, crispy, golden, mouthwatering pork belly made right in the air fryer with almost zero fuss. Once you try this method, I’m willing to bet you’ll never go back to the oven again. The air fryer just does something magical, the way it crisps every corner of the skin while keeping the meat tender and juicy is honestly addictive.

Whether you’re making pork belly for a family dinner, impressing guests, meal prepping for the week, or simply satisfying that irresistible craving for crackling, this method will deliver every single time. Plus, with just a handful of ingredients and a little bit of patience, you get restaurant-quality results from the comfort of your own kitchen.

If you give this recipe a try, let me know how it turned out!

Until next time, happy air frying, and enjoy every crispy, juicy bite!

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