Crispy Air Fryer Pork Belly Recipe

Pork belly is coated with an Asian inspired paste and then tossed into an air fryer on medium low heat until the paste has completely dried out. The pork belly is then brushed with oil and cooked on medium high heat in the air fryer until crispy. A lovely hoisin sauce is used for dipping completes this Crispy Air Fryer Pork Belly Recipe.

Pork belly is all the rage these days. I mean, what’s not to love? That’s where bacon comes from. That skin can be crisped up so well in an air fryer and with the fat content, every bite is a flavor explosion. Add in a hoisin dipping sauce and this recipe is top notch.

Don’t forget to check out these air fryer buffalo wings which turn frozen wings into warm, spicy buffalo wings in about 10 minutes. Also, these garlic parmesan wings done in the oven are magnificent! 

Crispy Air Fryer Pork Belly Recipe Ingredients:

Pork Belly:

• 3 lb pork belly skin on
• ½ tablespoon kosher salt
• ½ tablespoon white pepper
• 2 teaspoons Chinese five spice powder
• ½ tablespoon sugar
• 2 teaspoons Shaoxing wine (substitute, dry sherry, mirin, cooking sake or dry white wine)
• 1 cup kosher salt

Dipping Sauce

• ½ cup Hoisin sauce
• 1 tablespoon white vinegar
• 1 tablespoon canola oil
• ½ cup your favorite BBQ sauce

To the meat side of the pork belly, use a knife to make 1/2″ deep cuts lengthwise across the pork belly.

In a small bowl, combine salt, white pepper, five spice powder, sugar, and Shaoxing wine to make a paste:

Then, evenly spread the paste on the meat side of the pork and crevices ensuring not to touch the skin:

Pat the skin-on pork belly dry with a paper towel and poke holes all across the skin of the pork using skewers or sharp knife.

Ensure that the holes only puncture the skin and fat but do not pierce all the way through the meat:

Cut the slab of pork belly so it will fit in your air fryer.

Create a tin foil frame around the pork belly, leaving a ½” gap up from the edges of the pork thus preventing the salt from spilling over

Time for the Air Fryer

Brush a layer of vinegar on the skin, then cover the skin completely with a layer of salt:

Place the pork belly in a 250F air fryer for 30 minutes or until the salt has dried completely.

Remove the salt from the pork belly and then brush off any excess.

Pat dry with a paper towel.

Brush the skin with oil, then place the pork belly back in an air fryer at 400F for 30-40 minutes until the skin has puffed and crispy.

Check at the 20 minute mark and then every 5 minutes to monitor the skin, checking for burning.

Additionally, If spots of the skin begin to burn, place a small piece of foil over the specific area to cover it and allow the exposed areas to continue crisping up.

Remove the pork belly from the air fryer and cut into cubes.

Meanwhile, combine the hoisin and BBQ sauces to serve with the pork belly as a dipping sauce:

Finally, place the cubes of air fryer pork belly and a small bowl of hoisin dipping sauce on a plate and serve:

Aaaannnd a close up:

Crispy Air Fryer Pork Belly Recipe Rundown

These are the perfect finger food for that family gathering, indeed. The pork belly is tender, juicy and crispy all at the same time. The hints of Asian flavors from the first round in the air fryer plus the hoisin dipping sauce, really complete this appetizer awesomeness.

Pro Tip ~ Be prepared to do multiple batches of these depending on the size of your air fryer

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Recipe Card:

Crispy Air Fryer Pork Belly Recipe

Pork belly, cooked low in an air fryer coated an Asian glaze and then cooked high to crisp up the skin in this Crispy Air Fryer Pork Belly Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Servings: 8 People

Course: Appetizer, Finger Food, Pork Belly

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Pork Belly

• 3 pounds Pork belly with the skin on
• 1/2 tablespoon Kosher salt
• 1/2 tablespoon White pepper
• 2 teaspoons Chinese five spice
• 1/2 tablespoon Sugar
• 2 teaspoons Shaoxing wine Substitute dry sherry, mirin, cooking saké or dry white wine

Dipping Sauce

• 1/2 cup Hoisin sauce
• 1 tablespoon White vinegar
• 1 tablespoon Canola oil
• 1/2 cup Your favorite BBQ sauce

Equipment

• 1 Air fryer
• Aluminum foil

Method

 

1. To the meat side, use a knife to make 1/2" deep cuts lengthwise across the pork belly.
2. In a small bowl, combine salt, white pepper, Chinese five spice powder, sugar, and Shaoxing wine to make a paste. Evenly spread the paste on the meat side of the pork and crevices ensuring not to touch the skin.
3. Pat the skin-on pork belly dry with a paper towel and poke holes all across the skin of the pork using skewers or sharp knife. Ensure that the holes only puncture the skin and fat (do not pierce all the way through the meat). Cut the slab of pork belly so it will fit in your air fryer.
4. Brush a layer of vinegar on the skin, then cover the skin completely with a layer of salt. Air fry at 250 for 30 minutes or until the salt has dried completely.
5. Remove the salt from the pork belly and brush off any excess. Pat dry with a paper towel. Brush the skin with oil, then air fry at 400 for 30-40 minutes until the skin is puffed and crispy.
6. Check at the 20 minute mark and every 5 minutes to monitor the skin, checking for burning. If spots of the skin begin to burn, place a small piece of foil over the specific area to cover it and allow the exposed areas to continue crisping up.
7. Remove the pork belly from the air fryer and cut into cubes.
8. Meanwhile, combine the hoisin and BBQ sauces to serve with the pork belly as a dipping sauce.
9. Place the cubes of pork belly and a small bowl of hoisin dipping sauce on a plate and serve.

Scott Thomas

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