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Краткий ответ
For pork belly — thin slices (½ inch / 1.3 cm thick) — start with 400°F (205°C) for an estimated 12–16 minutes. Flip or turn at about 8 minutes. Check 145°F (63°C) inside before removal. Then rest at least 3 minutes. Use the preparation steps below and the full table for other sizes or starting conditions.
Minimum internal endpoints and required rest periods. Does not validate air-fryer settings or minutes. Whole eggs and shellfish also have specific appearance guidance in the chart.
Source section: Temperature chart: poultry, meat, seafood, eggs and leftovers. Reference checked: .

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. The skin will puff and crackle dramatically. Use the thin slices (½ inch / 1.3 cm thick) preparation. Set the air fryer to 400°F (205°C); the starting range is 12–16 minutes. Turn or shake at about 8 minutes as appropriate for the food. Check at the lower end and continue as needed; thickness, load and the appliance affect the actual time. Verify at least 145°F (63°C) inside before removal. Rest at least 3 minutes afterwards.
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.
Обновлено 5 сентября 2026 г. · Проверил Maks