This air fryer pork belly is the pork belly recipe you will keep going back to. It is unbelievably juicy with the most gorgeous crispy crackling. Honestly, it is so good. Add in the delicious Chinese five spice marinade and you have one of the best pork belly recipes I have ever tasted. The best part is it cooks in less than an hour, making it a very speedy way to cook this cut of meat!
Crispy pork belly is always such a treat. However, it can be tricky to get that crunchy crackling just right. Not to mention time-consuming if using an oven. That’s where the air fryer comes in. I am no scientist, but it is something to do with the rapid hot air circulation which helps create the most incredible crispy skin. At the same time, it helps the pork belly keep its natural juices. I've found the same is true with other cuts of meat. Using an air fryer to make juicy lamb chops is such a good way to cook them.
If you have ever researched how to make crispy pork belly, you will see countless methods. Some sound rather complicated and involve all sorts of lengthy stages. This air fryer pork belly couldn’t be simpler. All you have to do is mix together a delicious Chinese-inspired marinade, pour into a dish and sit the pork belly on top. Then you just score the pork belly and rub in some salt to help drawer out the moisture. Then it goes into the fridge, uncovered, to allow the marinade to infuse into the pork and the skin to dry out. Ideally you want to do this the night before (it will give maximum flavour and the best crispy pork belly), but at least an hour is fine if you are in a hurry.
After it has marinaded, you pat as dry as possible then roast the air fryer pork belly until gloriously crispy on top and meltingly tender underneath. In the meantime, you can focus on your sides. I have gone with a super quick and simple egg fried rice. It is a delicious way to use up leftover rice, plus you can pack in any veggies lurking in your fridge. However, you can serve with whatever sides you like. Noodles work really well with the Asian flavours in the marinade. Or opt for a packet of microwaveable rice. You can always sprinkle it with toasted nuts (peanuts and cashews work well) or crispy fried onions for extra texture and flavour. I also like to add a drizzle of peanut rayu for a fiery kick.
Jump to:
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here's how to make the perfect Air Fryer Pork Belly with Egg Fried Rice:
- Cooking Tips:
- How to choose the right cut of pork
- Oven cooking instructions
- Frequently Asked Questions
- Other recipes you might enjoy:
- Made this recipe and loved it?
- Air Fryer Pork Belly
Why you will love this recipe:
- You can prep ahead and leave to marinate overnight.
- It is so quick and easy to prepare compared to other pork belly recipes.
- It is full of flavour. Think salty soy sauce, sweet honey, aromatic chinese five spice and meltingly tender pork belly.
- It is so versatile and can be served with lots of different sides.
- It is a delicious fakeaway supper when served with egg fried rice (and perfect for using up leftover rice).
- It is an affordable cut of meat.
- You can get creative with different garnishes like crunchy nuts and crispy onions to really make it your own.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Soy sauce - full of salty, umami flavour which will help bring your air fryer pork belly to life.
Runny honey - this adds sweetness to the glaze.
Chinese five spice - often including cloves, cinnamon, star anise, Sichuan pepper and fennel seeds. It is the perfect balance of sweet, bitter, sour, salty, and savoury. Ideal for marinating this air fryer pork belly.
Garlic cloves - 2 cloves gives a subtle garlic flavour. You can add more if you want it stronger. You can also use garlic granules or garlic paste/purée if you don’t have fresh.
Pork belly - opt for the best quality pork belly you can find. I like to go for pork from free-range outdoor reared pigs. You want a good layer of fat (perfect for crispy skin) - but not too excessive. Also make sure you have a sufficient amount of meat.
Salt - I recommend Maldon Salt for the best flavour. You can use their garlic one for a delicious garlic flavour. Alternatively, their chilli option adds extra heat.
Sesame oil - this adds a delicious, nutty sesame flavour to the egg fried rice. It works really well with the Asian flavours in the air fryer pork belly.
Carrot - this adds colour, texture and flavour. Make sure you slice the carrot very thinly.
Spring onions - these add a subtle onion flavour to the egg fried rice. They are also the perfect garnish for the air fryer pork belly.
Rice - this pork belly in the air fryer is delicious with egg fried rice. I use cooked basmati rice. You can cook your own or use one of those super handy microwavable pouches.
Egg - I recommend free-range large eggs stamped with the British Lion mark.
Red chilli - this adds a fiery heat to the egg fried rice. I also like to sprinkle some over for a spicy garnish.
Pak choi - also known as bok choy. Is delicious in all sorts of Asian recipes.
Sesame seeds - I love sprinkling Asian-inspired dishes with sesame seeds. Toast them gently for extra flavour.
Coriander - a sprinkling of roughly chopped coriander adds a citrusy flavour to the egg fried rice. It is also a refreshing garnish for the air fryer pork belly. If you aren’t a fan, you can leave it out or swap for other herbs.
Substitutions and Variations:
Soy sauce - you could swap for tamari, although remember it tends to be thicker and have a stronger flavour.
Runny honey: you can swap the runny honey for maple syrup or brown sugar. It is there to add sweetness to the glaze.
Crispy onions - add a sprinkling on top for the most delicious crispy, crunchy onion flavour and texture.
Ginger - add some grated ginger or ginger paste to the egg fried rice for a warming flavour.
Crushed nuts - scatter over roughly chopped toasted cashews or peanuts for added crunch.
Citrus - serve with wedges of lime or lemon for a zesty citrus kick.
Kimchi - add a generous spoonful of kimchi alongside your air fryer pork belly for a spicy, tangy hit.
Fresh vegetables - you can switch up the veggies to use whatever you fancy in your egg fried rice. Sliced peppers, mushrooms, green beans and bean sprouts would all work really well. If you don’t have anything fresh, frozen peas, spinach and sweetcorn are great too. Enjoy getting creative!
Fresh herbs - you can swap the coriander for parsley or thinly sliced chives, if desired.
Chillies - you can adjust the chillies according to your own taste. If you prefer milder dishes, leave them out or reduce them. You can also swap for a sprinkling of chilli flakes or a drizzle of chilli oil, if you prefer.
Here's how to make the perfect Air Fryer Pork Belly with Egg Fried Rice:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: For the pork belly: mix together the soy, honey, five spice and garlic. Using a dish close to the size of the pork, pour the marinade into the bottom and sit the pork on top (ensuring no marinade touches the skin). Using a sharp knife, make shallow, parallel cuts about 0.5-1 cm apart, cutting through the skin and fat but not into the meat. You can score diagonally to create a diamond pattern, if you like. If you don’t feel confident with scoring, ask your butcher to do it for you but don’t overthink it. As long as you only cut the skin and fat, rather than the meat, that is fine. Generously cover the skin with salt to draw out excess moisture. Pop on the bottom shelf of the fridge, uncovered, and leave to marinade in the fridge for at least 1 hour - ideally overnight.
TWO: Preheat the air-fryer to ‘roast mode’ (180C). Remove the pork from the fridge and pat the skin dry to remove as much moisture as possible.
Place the pork, along with the marinade and a splash of water (again make sure this doesn’t touch the pork skin), into the air fryer and cook for 40 minutes. You may need to sit the pork in a dish or in a foil parcel to keep the marinade and water in. Keep an eye on the pork skin to make sure it isn’t burning - if any areas start to go too dark, cover with foil. You also want to make sure the marinade isn’t drying out, if it does, add another splash of water.
THREE: Meanwhile, for the egg fried rice: heat the sesame oil in a large non-stick frying pan or wok. Add the carrot and spring onions and stir-fry for a couple of minutes. Add the rice and soy sauce.
FOUR: Then crack in the egg and mix well. Add the chilli and coriander and stir fry until heated through. In a separate non-stick frying pan, heat the sesame oil over medium-high heat. Add the pak choi and cook until wilted.
FIVE: Once done, the skin should be lovely and crisp and the marinade should have thickened into a lovely sticky glaze for the pork. Remove from airfryer, cover with foil and rest for around 5 minutes.
SIX: To serve: carve the pork (turn upside down and slice from the bottom to get a clean cut through your crackling). Serve drizzled with the glaze alongside the egg fried rice and wilted pak choi. Sprinkle with sesame seeds, roughly chopped coriander, sliced chilli and spring onions, if desired.
Cooking Tips:
Scoring the pork belly: don’t be tempted to skip the scoring. It is key to getting that gorgeous crispy skin as it helps the heat penetrate the fat as it bubbles through the slits. It also naturally bastes the top during cooking. If you are uncertain, ask your butcher to do it for you.
Marinating: the longer you marinate, the deeper the flavour the air fryer pork belly will have. Even if you can’t leave it overnight, a few hours really makes all the difference.
Drying time: make sure you leave the pork belly to marinate uncovered in the fridge. This helps it to dry out (which is key to crispy crackling!).
Wrap it up: if any of the pork belly looks like it is browning too quickly, cover with foil to stop it burning.
Get toasty: lightly toast your sesame seeds before sprinkling over the pork belly. It helps them release so much more flavour. Just take care to watch closely, or else they will burn and become bitter.
How to choose the right cut of pork
The right pork belly makes all the difference when making this air fryer pork belly. You want one with an even thickness all around to ensure it cooks evenly throughout. You also want a generous layer of fat and a good balance of meat. This will give you deliciously crispy skin and a lovely meaty flavour. However, some cuts of pork belly are excessively fatty and don’t have enough meat, so look closely. Don’t be afraid to ask your butcher for other options.
Also, it may sound obvious, but make sure you select a pork belly joint that fits comfortably in your air fryer!
Oven cooking instructions
Although this is a recipe for air fryer pork belly, you can easily make it in the oven. It will just take longer. Simply follow the marinating instructions. Then preheat the oven to 210c fan/230c/450f. Place the pork belly in the oven for 30 minutes, with the skin side up and marinade underneath. After 30 minutes, reduce the oven temp to 130c fan/150c/275F and roast for about an hour, depending on the size of your pork. You want it cooked and opaque all the way through, juices running clear. The internal temp (if you have a meat probe) should read 74c. You can still serve with the egg fried rice and pak choi. My Sticky Braised Pork Belly is made in the oven, it's a different method to this recipe, but very delicious, served with noodles.
Frequently Asked Questions
Yes, if done correctly. I know there is a lot of fear around reheating leftover rice, but it is possible to do it safely. These tips on how to store and reheat cooked rice from Tilda are really helpful. Basically, you need to make sure cooked rice is cooled quickly (within 1 hour), sealed and chilled in the fridge. Use it within 24 hours and only reheat once. If you are concerned, you can use a microwaveable pouch which is designed specifically to be reheated.
Absolutely. In fact, the pork actually benefits from being marinated in advance so feel free to prep the night before. Once cooked, leave to cool completely before covering and chilling in the fridge for up to 3 days. You can reheat the air fryer pork belly, place skin-side up in the air fryer at 180°C for a few minutes or until heated through and the crackling is crispy again. Check frequently to make sure it doesn’t overcook. The exact time will depend on whether you are reheating the whole pork belly or individual slices. The egg fried rice uses cooked rice that has been cooked and cooled in advance (see FAQs on how to do this safely). This needs to be served straight away and shouldn’t be reheated.
Although this air fryer pork belly works brilliantly with egg fried rice, there are lots of other sides you can serve instead. Sometimes I serve it simply with steamed rice. After all, there is so much flavour in the pork belly marinade anyway. You can then just drizzle with soy sauce and sprinkle with fresh herbs, nuts and chilli flakes. Alternatively, noodles work well too. You can use any kind you like. I always have a selection of egg, udon and soba noodles in my larder. Fresh, straight-to-the-wok or dried - whatever suits you. My spicy scissor cut noodles with chilli oil and pak choi are delicious if you fancy making your own.
If you can’t get hold of pak choi, you can use Chinese leaf cabbage. Alternatively, you can add more veggies to your egg fried rice or do a separate stir fried veggie side dish. You can use a mix of all sorts of vegetables - carrots, mushrooms, thinly sliced peppers, babycorn, tenderstem broccoli, beansprouts… There are so many options! Alternatively, keep it simple with some sesame steamed greens.
I do find the final result is much better if you do this, as it draws out the moisture for extra crispy skin. If you don't have time, you can skip it and just make sure you pat it really dry and salt it well before cooking it in the air fryer.
Other recipes you might enjoy:
If you enjoyed this air fryer pork belly, take a look at my Japanese braised sticky pork belly with egg noodles. Also don’t miss my quick and easy shin ramen with crispy pork or shrimp and chicken egg fried rice.
For more air fryer recipes, try my Easy Lamb Chops and my Golden Hasselback Potatoes.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintAir Fryer Pork Belly
Did you know you can cook the most delicious pork belly in the air fryer? Imagine unbelievably juicy spiced pork with crispy, crunchy crackling - all cooked in under an hour…
- Prep Time: 10 minutes + marinating (at least 1 hour - ideally overnight)
- Cook Time: 50 minutes
- Total Time: 1 hour + marinating
- Yield: Serves 2-3 1x
- Category: Pork
- Method: Air Fryer
- Cuisine: Asian-inspired
Ingredients
For the pork belly:
- 100ml soy sauce
- 85ml runny honey
- 1 tbsp Chinese five spice
- 2 garlic cloves, grated
- 750g boneless pork belly
- Salt
For the egg fried rice:
- 1 tbsp sesame oil
- 1 carrot, julienned (cut into thin batons)
- 2 spring onions, thinly sliced
- 400 g cooked rice
- 2 tbsp soy sauce
- 1 large egg
- 1 red chilli, deseeded and finely chopped
- Handful of coriander, roughly chopped
For the wilted pak choi:
- Drizzle of sesame oil
- 1 head pak choi
To serve:
- Toasted sesame seeds
- Coriander, roughly chopped
- Chillies, thinly sliced
- Spring onions, thinly sliced
Instructions
- For the pork belly: mix together the soy, honey, five spice and garlic. Using a dish close to the size of the pork, pour the marinade into the bottom and sit the pork on top (ensuring no marinade touches the skin). Using a sharp knife, make shallow, parallel cuts about 0.5-1 cm apart, cutting through the skin and fat but not into the meat. You can score diagonally to create a diamond pattern, if you like. If you don’t feel confident with scoring, ask your butcher to do it for you but don’t overthink it. As long as you only cut the skin and fat, rather than the meat, that is fine. Generously cover the skin with salt to draw out excess moisture. Pop on the bottom shelf of the fridge, uncovered, and leave to marinade in the fridge for at least 1 hour - ideally overnight.
- Preheat the air-fryer to ‘roast mode’ (180C). Remove the pork from the fridge and pat the skin dry to remove as much moisture as possible.
- Place the pork, along with the marinade and a splash of water (again make sure this doesn’t touch the pork skin), into the air fryer and cook for 40 minutes. Keep an eye on the pork skin to make sure it isn’t burning - if any areas start to go too dark, cover with foil. You also want to make sure the marinade isn’t drying out, if it does, add another splash of water.
- Once done, the skin should be lovely and crisp and the marinade should have thickened into a lovely sticky glaze for the pork. Remove from airfryer, cover with foil and rest for around 5 minutes.
- Meanwhile, for the egg fried rice: heat the sesame oil in a large non-stick frying pan or wok. Add the carrot and spring onions and stir-fry for a couple of minutes. Add the rice and soy sauce, then crack in the egg and mix well. Add the chilli and coriander and stir fry until heated through.
- In a separate non-stick frying pan, heat the sesame oil over a medium-high heat. Add the pak choi and cook until wilted.
- To serve: carve the pork (turn upside down and slice from the bottom to get a clean cut through your crackling). Serve drizzled with the glaze alongside the egg fried rice and wilted pak choi. Sprinkle with sesame seeds, roughly chopped coriander, sliced chilli and spring onions, if desired.
Notes
Scroll up for an easy step by step guide to making this recipe.
Vegetables: feel free to switch up the vegetables in the egg fried rice. It is great to use up whatever you have leftover in the fridge. I sometimes add some frozen peas, sweetcorn and spinach too.
Chillies: I add chilli to the egg fried rice and as a garnish for this air fryer pork belly. Deseed the chillies (or reduce them) if you don’t like your food too spicy. Alternatively, use dried chilli flakes or a drizzle of chilli oil.
Serving suggestions: homemade egg fried rice works really well with this air fryer pork belly. However, you can serve with some simple steamed basmati, if you prefer. All sorts of noodles work really well too.
Make ahead: the pork actually benefits from being marinated in advance so feel free to prep the night before. The egg fried rice uses cooked rice that has been cooked and cooled in advance (see FAQs on how to do this safely). This needs to be served straight away and shouldn’t be reheated.
To store: Cool and transfer to an airtight container. Place in the fridge for up to 3 days.
To reheat: Place in the air fryer at 180c for 7-10 minutes until hot all the way through. Check frequently to make sure it doesn’t overcook. The exact time will depend on whether you are reheating the whole pork belly or individual slices.
To freeze: Cook the pork belly and cool it. Place in an airtight container, freeze for up to 3 months. Defrost when ready to use and reheat in air fryer at 180c for 7-10 minutes.
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