How to Air Fry Pork Belly

Score the skin with a sharp knife in a crosshatch pattern, cutting through the skin but not into the meat. Pat the entire piece dry — any moisture on the skin prevents crackling. Rub the skin with a thin layer of oil and salt. Season the meat side with garlic, five-spice, or your preferred spice blend.

Place pork belly skin-side up in the basket. Air fry at 400°F (205°C) for 25–30 minutes. The skin will puff and crackle dramatically. Check internal temperature at 25 minutes — it should reach 165°F (74°C).

Dry brining is the secret: rub skin generously with salt and leave uncovered in the refrigerator for 4–24 hours before cooking. This desiccates the skin completely. The crackled skin should shatter when pressed — if it's still leathery, cook 5 more minutes at 400°F.

Slice and serve over rice bowls with pickled vegetables, in banh mi sandwiches, or as a standalone appetizer with hoisin dipping sauce. Pork belly is also excellent served with apple slaw to balance the richness.

What temperature for air fryer pork belly?

Air fry pork belly at 400°F (205°C). The high heat renders the fat and crisps the skin layer. Target an internal temperature of 165°F for food safety; the fat renders best when the skin is scored deeply.

How long to cook pork belly in air fryer?

Air fry pork belly for 25–30 minutes at 400°F for crispy skin. Cook skin-side up without flipping for most of the time to allow maximum fat rendering. Check at 25 minutes — the skin should be deeply golden and crackling-crisp.

Tips for crispy air fryer pork belly?

Score the skin in a crosshatch pattern and rub generously with salt — this is the key step for maximum crispiness. Dry the skin thoroughly and refrigerate uncovered for several hours or overnight before cooking. Cook skin-side up and avoid opening the air fryer unnecessarily, as temperature drops slow the rendering process.