Crispy Air Fryer Pork Belly with Crackling

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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.

I like to serve this 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. 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.

Why you will love this recipe:
How To Cook Pork Belly in the Air Fryer:
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:
Crispy Air Fryer Pork Belly with Crackling Recipe

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 an affordable cut of meat.
You can get creative with different garnishes like crunchy nuts and crispy onions to really make it your own.

How To Cook Pork Belly in the Air Fryer:

The full recipe is below at the bottom of the page but at a glance:

Mix the marinade of 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.
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 the airfryer, cover with foil and rest for around 5 minutes.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

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.

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 as I find a flaky salt best to cover the skin to draw out moisture for the crispiest crackling.

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.

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 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.

making egg fried rice as a side to air fryer pork belly.

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.

air fryer pork belly with egg fried rice and pak choi on white plate.

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

Is it safe to reheat leftover rice?

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.

Can I make this air fryer pork belly in advance?

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 5-10 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.

Do I have to leave the pork uncovered in the fridge overnight?

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.

how should I reheat this air fryer pork belly?

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.

Can you freeze air fryer pork belly?

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.