Pork Belly in the Air Fryer
Pork belly is rich, so the trick is to get the fat to render and crisp rather than stay soft and greasy. The air fryer does this well. Sliced pork belly turns golden with crisp edges in about 20 minutes, and the fat drips away into the drawer. This page covers slices, strips and bites, with timings for a small joint at the end.
- Temperature
- 190°C
- Total time
- 28min
- Prep
- 5min
- Servings
- 4
- Core temp
- 70°C
- Per serving
- 450kcal
Why the air fryer works for pork belly
Pork belly in air fryer baskets (sold in some shops as belly pork) solves the problem of the cut. Belly has layers of meat and fat, and the fat needs to melt and drain away or the slice stays greasy. In the air fryer, hot air moves over the surface while the fat runs down into the drawer, leaving golden edges and tender meat in about 20 minutes. A conventional oven needs far longer for the same crispness.
The air fryer also suits smaller cuts of belly, such as slices, strips and cubes. Belly pork slices are cheap, sold in most supermarkets and cook faster than a full joint. If you want a whole roast, see the roast pork with crackling. Crispy pork belly in the air fryer is rich, so serve small portions.
How to make pork belly in the air fryer
Tap a time to start a timer.
- Dry the pork Pat the pork belly slices completely dry with kitchen roll. Dry meat crisps; wet meat steams. For the crispest result, leave them uncovered in the fridge for an hour.
- Season Mix the salt, paprika, fennel, garlic and pepper, and rub the mixture over both sides and the fat edges.
- Preheat Heat the air fryer to 190 °C for .
- Cook Lay the slices in a single layer in the basket. Cook for , turning them over after . Pour away any fat that collects in the drawer. For extra crispness, raise the heat to 200 °C for the last .
- Check and rest The FSA says pork must be cooked through with no pink meat. Check a thick slice with a thermometer: 70 °C is the safe minimum, and the meat is more tender above that. Rest for on kitchen roll, then serve.
Cooking times and temperatures
| Pork Belly | Temperature | Time |
|---|---|---|
| Pork belly slices, 1.5 cmTurn halfway | 190 °C | 20 min |
| Pork belly strips, 1 cm | 190 °C | 12–15 min |
| Pork belly bites, 2.5 cm cubesShake twice | 190 °C | 15 min |
| Pork belly slices from frozenSeason after 8 minutes | 180 °C | 25 min |
| Pork belly joint, 1 kgFinish 5 min at 200 °C | 180 °C | 55–60 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 70 °C. See also cooking times and temperatures for all dishes.
You may also like: Christmas dinner in an air fryer
Tips
- Dry the surface. Moisture is the enemy of crispness. Pat dry, and if you have time leave the slices uncovered in the fridge for an hour.
- Empty the drawer. Belly releases a lot of fat. Pour it into a heatproof jar halfway through, and keep it for roasting potatoes.
- Choose even slices. Slices of the same thickness finish together. A thicker slice will take 3–5 minutes longer.
Serving
Serve pork belly slices with apple sauce, mash and greens, or with rice and a sharp pickled vegetable salad to cut the richness. Green beans and cabbage are good side dishes. Pork belly bites make a good snack with a dip. For a leaner pork dinner, try pork loin steaks. Pork belly in the air fryer reheats well for lunch the next day.
Storing and reheating
Cooked pork belly keeps for up to 3 days in an airtight container in the fridge. To reheat, put the slices in the air fryer at 180 °C for 4–5 minutes, until they are steaming hot all the way through (75 °C) and crisp again. Raw pork belly can be frozen for up to 3 months.
Variations
- Honey and soy glaze: Brush with 1 tbsp honey mixed with 1 tbsp soy sauce for the last 3 minutes. This is not gluten-free.
- Five spice: Swap the paprika and fennel for 1 tsp Chinese five-spice powder.
- Burnt ends style: Cut the belly into 3 cm cubes, toss with barbecue rub and cook at 190 °C for 15 minutes, shaking twice.
Troubleshooting
- The pork belly is chewy, not crisp
- The surface was wet or the slices were too thick. Pat dry, cook in one layer and add 3 minutes at 200 °C at the end. Slices over 2 cm need 25 minutes.
- The air fryer smokes
- Pork belly releases a lot of fat. Pour it from the drawer after 10 minutes, or add a little water to the drawer before cooking.
- The meat is dry in the middle
- Thin slices can overcook before the fat renders. Cut them about 1.5 cm thick and check with a thermometer.
Frequently asked questions
How long does pork belly take in an air fryer?
Slices 1.5 cm thick take about 20 minutes at 190 °C, turned halfway. Thin strips take 12–15 minutes and 2.5 cm bites about 15 minutes.
Can you cook pork belly from frozen in the air fryer?
Yes. Cook frozen slices at 180 °C for 25 minutes, turning twice, and add the seasoning once the surface has thawed. Check the centre has reached 70 °C.
How do you get crispy pork belly in the air fryer?
Dry the meat well, salt the surface, cook in one layer and finish the last 3 minutes at 200 °C. Draining the fat from the drawer also helps.
How long does a pork belly joint take?
A 1 kg boneless joint with scored skin takes about 55 minutes at 180 °C, finishing with 5 minutes at 200 °C. For roast pork with crackling, see the roast pork page.
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