Crispy Air Fryer Pork Belly

4 Servings
1 hr 10 min

I love pork belly! The layers of pork and fat are a perfect harmony that just melt in your mouth. The air fryer has pretty much changed the way I’ve cooked pork belly. Its just way too easy to cook it hands off and have it turn out crispy. All of the oil and splatter is contained within the appliance and you don’t risk smoking up your entire house.

I’ve tried many different methods of making the skin crispy on the pork belly. The vinegar method didn’t work for me, even with a wash, I found the vinegar soaked right in and I could taste it in the final product. I’ve tried poking the skin, flattening it with something heavy overnight. Boil and then drying overnight in the fridge works if you plan ahead but sometimes you just don’t. Drying overnight in the fridge uncovered works too if you plan ahead. I find that my fridge is just too full most times to allow a piece of raw meat to sit uncovered.

My method yields crispy skin without the need to dry it out overnight. The meat remains moist and tender and my family loves it. The seasoning could not be easier with a combination of seasoning salt and five spice powder. I really hope you try this!

Crispy Air Fryer Pork Belly
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 1.5lb skin on pork belly
  • 1 tbsp Lawry’s seasoning salt
  • 1/2 tsp five spice powder

Score the skin of the pork belly, just enough to cut through the skin but not the fat underneath. The idea is that this will be your guide to cut up the pork belly once it’s done cooking so slice it to the size you want to eat it at. I’ve done cubes in the picture.
Lay down a couple pieces of paper towel and set the pork belly skin side on it while you season the meat part. This keeps the skin dry and avoids contact with any of the seasoning.
Mix together the seasoning salt and five spice powder. Rub it all over the bottom and sides of the pork belly avoiding the skin of course.
Take two pieces of tin foil layered on top of each other and wrap the pork belly tightly leaving the skin exposed. Dry the skin with the paper towel ensure there is no wetness.
Preheat the air fryer for 5 minutes at 250F.
Cook the pork belly at 250F for 30 minutes. Once done, turn the temperature to 350F and cook for 10 minutes. Then, turn the temperature to 375 and cook for 20 minutes. The skin should start to brown and will separate where you’ve scored it. Finally, increase the temperature to 400F and cook for another 10 minutes until the skin is golden and crispy.
Remove the entire pork belly packet from the air fryer. Remove the pork belly from the foil and allow it to rest for 10 minutes. Then, using your cuts on the skin as a guide, slice up the pork belly into pieces. Enjoy while hot. The meat will be tender, moist and the skin will be wonderfully crispy.