Crispy Pork Belly Air Fryer Recipe
Air fryer pork belly recipe with crackly skin and tender meat. Just 3 ingredients and a foolproof method for crispy perfection!
Equipment
- Cutting board and sharp knife
- Air fryer
- Tongs
- Paper towels to pat dry the pork skin for extra crispiness.
Ingredients
- 500 g pork belly
- 1½ tsp salt
- white vinegar, as needed to cover the pork belly skin in a shallow dish
Instructions
- Score the pork belly skin with long cuts, about 2–3 cm apart.
- Place the pork belly skin-side down in a shallow dish and pour in enough vinegar to cover the skin. Soak for about 15 minutes, then pat the skin completely dry with paper towels.
- Rub salt evenly over the skin to draw out moisture. Let it sit for a few minutes while you preheat the air fryer to 120°C (250°F).
- Cook skin-side up at 120°C (250°F) for 30 minutes. Flip skin-side down, raise the heat to 200°C (400°F) and cook for 20 minutes. Finish skin-side up for another 20 minutes, or until the skin is golden, bubbly, and crisp. Check occasionally, as exact cooking time may vary!
- Let the pork belly rest on a wire rack for 5 minutes. Slice into bite-sized pieces and serve with your favorite dipping sauce.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 863kcal | Protein: 16g | Fat: 88g | Saturated Fat: 32g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 41g | Cholesterol: 120mg | Sodium: 1233mg | Potassium: 309mg | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
