Air Fryer Crispy Pork Belly Recipe: Crunchy Skin, Juicy Meat

In this friendly guide, I’ll walk you through choosing the right cut, prepping the skin for maximum crunch, and dialing in your air fryer so it does the heavy lifting. Expect sensible steps, clear explanations, and a handful of little tricks that make a big difference. By the end, you’ll be carving through crackling and plating a dish that turns an ordinary evening into something special.

What Makes This Air Fryer Crispy Pork Belly Irresistible

There’s a simple magic at play here: dry skin + smart seasoning + controlled heat = perfect crackle. In an air fryer, the hot circulating air renders fat and blisters the skin beautifully, often faster and more evenly than a conventional oven. The result is meat that stays juicy beneath a brittle, glassy crust—deeply savory, satisfying, and almost impossible to stop picking at. Best of all, you’ll get consistency with repeatable steps, so once you’ve tried this method, it becomes your go-to for holidays, weekends, or anytime you want a crowd-pleaser with minimal stress.

What You’ll Need: Ingredients for Air Fryer Crispy Pork Belly

• 2 lb (900 g) pork belly, skin on, even thickness — The star ingredient; choose a slab with a flat, even surface and a good balance of fat to meat.
• 2 tsp kosher salt (plus extra to taste) — Essential for flavor and for drawing moisture from the skin to encourage blistering.
• 1 tsp baking powder — Raises the skin’s pH slightly, promoting crisper, airier crackling; use sparingly for a clean taste.
• 1 tbsp rice vinegar (or white vinegar) — Helps dry the skin and lends subtle brightness.
• 1–2 tsp neutral oil (canola, avocado, or grapeseed) — A light brush during the final stage helps even browning and shine.
• 1 tsp Chinese five-spice powder — Warm, aromatic backbone for the meat side; classic with pork belly.
• 1 tsp garlic powder — Savory depth without adding moisture.
• 1/2 tsp ground white pepper — Gentle heat that complements the fat beautifully.
• 1 tsp brown sugar (optional) — Balances saltiness, adds caramel notes to the meat side.
• 1 tbsp Shaoxing wine or dry sherry (optional) — Subtle complexity for the underside marinade; keep away from the skin.
• 1 tsp soy sauce (optional) — Adds umami to the meat side only; even a little goes a long way.
• Flaky sea salt, to finish (optional) — A crackling-friendly finishing touch that enhances texture.
• Dipping options (optional) — Hot mustard with a pinch of sugar, chili-vinegar, or a squeeze of lime for brightness.

How to Make Air Fryer Crispy Pork Belly: Step-by-Step

1. Select and prep the slab. Choose a pork belly with smooth, intact skin and a relatively flat shape. Trim any dangling or uneven edges if needed for even cooking. Pat the entire piece thoroughly dry with paper towels. Dryness is your friend—it’s the foundation of great crackling.
2. Prick or score the skin (carefully). Using a meat-pricking tool, metal skewer, or the point of a sharp knife, make many tiny holes through the skin without piercing deeply into the meat. Alternatively, light scoring in a crosshatch pattern works if your knife is very sharp. Aim to break the skin but avoid cutting into the flesh, which can let juices bubble up and soften the crackle.
3. Season the meat side only. In a small bowl, mix the five-spice, garlic powder, white pepper, brown sugar (if using), and a pinch of salt. If using, add Shaoxing wine and soy sauce to make a paste. Rub this onto the underside and sides of the pork belly. Keep the skin completely free of wet seasonings to ensure it dries properly.
4. Dry the skin with vinegar and salt mix. Flip the belly skin-side up. Dab the skin with rice vinegar, then pat dry again. Combine 2 tsp kosher salt with 1 tsp baking powder and sprinkle evenly over the skin, massaging gently to coat.
5. Chill uncovered to dehydrate the skin. Place the belly on a rack set over a tray (to catch any drips), skin-side up. Refrigerate uncovered for 8–24 hours. The longer you dry it, the crisper the crackling. Even 4 hours helps, but overnight is ideal.
6. Build a foil “boat.” Fold a piece of aluminum foil into a shallow tray that snugly fits the belly, with the sides cradling it. This keeps the slab flat, catches rendered fat, and prevents the fan from blowing spices. Transfer the belly skin-side up into the foil boat.
7. First cook: render and tenderize. Preheat the air fryer to 320°F (160°C) for 3–5 minutes. Place the foil boat with the pork belly into the basket. Cook for 35–40 minutes. You’re looking for gentle rendering, some surface dryness, and light coloration on the edges of the skin.
8. Final crisp: blister the skin. Carefully remove the basket. If any clumped salt remains on top, lightly brush it off. Brush a whisper-thin layer of oil over the skin—just enough to encourage even blistering. Increase the air fryer to 400°F (200°C) and cook for 15–20 minutes, rotating the tray halfway if your air fryer has hot spots. The skin should puff, crackle, and turn an even golden brown.
9. Rest before slicing. Transfer the belly to a cutting board and rest 10–15 minutes. This allows juices to settle and the crackling to firm. Slice through the skin with a heavy knife or serrated blade, pressing straight down to minimize shattering. Cut into bite-size pieces.
10. Finish and serve. Sprinkle with a pinch of flaky salt if desired. Serve with your favorite dipping sauce—hot mustard, chili-vinegar, or lime all work beautifully. Pair with crisp greens, rice, pickled vegetables, or a simple cucumber salad for contrast.

Timing & Preparation Details

Active prep time: 15–20 minutes (pricking, seasoning, and setup).
Drying time: 8–24 hours uncovered in the fridge for best crackling (at least 4 hours if you’re in a hurry).
Cook time: 50–60 minutes total (35–40 minutes at 320°F/160°C, then 15–20 minutes at 400°F/200°C).
Rest time: 10–15 minutes before slicing.

The pork belly is ready to enjoy when the skin is blistered and crisp, the edges are deeply golden, and the interior is hot and juicy. For food safety, ensure the center reaches at least 145°F (63°C) and rest 3 minutes. Many cooks prefer going higher—up to 165–180°F (74–82°C)—for a softer, more tender bite while keeping the skin crisp.

Pro Tips for Guaranteed Crackle

• Dry skin is everything. Pat, vinegar, and fridge time all work together. Even a fan in your fridge helps. The drier the skin, the more dramatic the blistering.
• Prick, don’t pierce deeply. Tiny holes in the skin let fat escape and crisp the surface, but going into the meat can create moisture bubbles that turn the skin soggy.
• Use baking powder sparingly. A little boosts crispness; too much can taste metallic. Stick to the recommended amount and brush off excess before the final blast.
• Foil boat = control. The foil tray keeps the belly flat and the spices on the meat side intact, and it makes cleanup a breeze.
• Rotate during the high-heat stage. Air fryers can have hot spots. Rotating ensures even blistering from corner to corner.
• Brush the lightest film of oil before the finish. This encourages even browning without weighing down the skin.
• Rest before slicing. This preserves juiciness and keeps the crackling from shattering into crumbs.
• Re-crisp with confidence. If the skin softens after slicing or storing, a quick 4–6 minutes at 350°F (175°C) in the air fryer brings the crackle back.

Your Nutritional Snapshot

Nutrition will vary by cut, fat rendering, and serving size. The following is an estimate per serving, assuming 6 servings from a 2 lb (900 g) slab.

Note: If you use more salt, soy sauce, or dipping sauces, sodium will increase. Trimming excess fat can slightly lower the calorie count.

Your Top Questions, Answered

Do I need to score the skin, or is pricking enough?

Pricking is usually enough and offers better control—you want to puncture the skin without reaching the meat. Light scoring works if your knife is very sharp, but avoid deep cuts that let moisture rise and soften the crackling.

Can I use skinless pork belly?

You can, but you won’t get crackling. You’ll still end up with delicious, roasted pork belly with crisp edges. Follow the same seasoning for the meat side, and reduce the final high-heat time slightly to avoid drying the top layer.

Is baking powder the same as baking soda for this recipe?

Use baking powder, not baking soda. Baking powder is milder and designed for leavening without a strong aftertaste. Baking soda can be too alkaline and leave a metallic flavor if not precisely balanced.

A Few Final Thoughts

There’s something joyful about the contrast of textures in crispy pork belly: the whisper-thin crackle, the tender layers, the savory, warming spices. Using an air fryer makes it approachable—no need to hover over the stove or heat up the whole kitchen. With a bit of planning and a few smart moves, you’ll serve an impressive centerpiece that brings people to the table and keeps them lingering for just one more bite.

As you make this dish your own—whether you go classic with five-spice, add a splash of citrus, or pair it with your favorite tangy dip—remember the heart of great cooking: simple techniques done with care. May your kitchen be filled with the sound of crackling, the aroma of spices, and the happy chatter that follows a meal well shared. Enjoy every slice.