Super Easy Air Fryer Crispy Pork Belly Recipe

I absolutely adore this pork belly recipe because it manages to achieve that perfect crispy skin while remaining oh-so-tender inside, and it always impresses at gatherings. Plus, the simplicity of the ingredients really lets the savory flavors shine, making it my go-to comfort food with minimal fuss.

I enjoy crafting meals that have a satisfying crunch, and my Super Easy Air Fryer Crispy Pork Belly delivers just that with hardly any work on my part. I take a pound of pork belly and season it simply with salt, baking powder, and a healthy jolt of white pepper.

Trust me when I say these ingredients will get you every bit of delightful richness you could dream of for the dish. Garlic powder and a drizzle of olive oil round out the flavors while keeping this Air Fryer pork belly dish healthy and ridiculously satisfying.

Ingredients

• Pork Belly: Rich in flavor, high in protein, provides essential fats.
• Salt: Enhances flavor, aids in moisture retention and crispiness.
• Baking Powder: Helps skin puff and become crispy when air-fried.
• White Pepper: Adds mild heat and earthiness to the pork belly.
• Garlic Powder: Provides a savory depth, enhancing overall flavor profile.
• Olive Oil: Adds a touch of healthy fat, aids in even cooking.

Ingredient Quantities

• 1 pound pork belly, skin on
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil

Instructions

1. Pat the pork belly dry with paper towels and make a crosshatch pattern on the skin. Don’t cut too deep; just score the skin. And then score the skin some more until you have a—that was me just being silly. Just go ahead and score it.

2. Combine the salt, baking powder, white pepper, and garlic powder in a small bowl.

3. Apply the spice blend uniformly over the pork belly, making sure to cover the meat and skin evenly.

4. Apply olive oil to the pork belly, making sure to cover every bit of skin; this is crucial for a crisp finish.

5. Put the pork belly in the fridge for not less than 4 hours or overnight, and make sure it is uncovered, so as to allow the skin to dry. This is a crucial step in making sure that you end up with a crispy skin on the pork belly.

6. Warm up your air fryer to 400°F (200°C).

7. Situated in the air fryer basket the pork belly is with the skin side facing up.

8. Bake at 400°F (200°C) for 30-35 minutes, checking for golden, crispy skin.

9. Lower the oven temperature to 350° F (175° C), then continue cooking the pork for an extra 10–15 minutes or until it registers as done through the middle.

10. Allow the crispy pork belly to rest for 5-10 minutes before cutting it into pieces and serving it.

Equipment Needed

1. Paper towels
2. Sharp knife
3. Cutting board
4. Small mixing bowl
5. Measuring spoons
6. Spoon or small whisk for mixing
7. Pastry brush or your hands for applying oil
8. Refrigerator
9. Air fryer
10. Kitchen thermometer
11. Tongs
12. Plate or tray for resting the pork belly
13. Knife for cutting and serving

FAQ

• Can I use pork belly without the skin?The skin is critical for making a crispy texture. You could attempt to prepare it sans skin, but it would lack the hallmark crackle otherwise.
• Why is baking powder used in the recipe?Baking powder helps to attract moisture out of the skin, helping it to become crispy during air frying.
• Is there a substitute for white pepper?Black pepper can be utilized as a substitute; however, it does slightly change the flavor.
• Can I prepare this recipe ahead of time?Indeed, the pork belly can be enhanced by refrigeration up to 24 hours after it has been seasoned.
• How do I store leftovers?Place leftover food in a refrigerated airtight container for up to 3 days. Regain crispiness by reheating in the air fryer.
• What if my pork belly is over 1 pound?Adjust the seasonings as required, and don’t overcrowd the air fryer to ensure even cooking.
• Can I add other spices to the seasoning?Certainly, you can play around with adding different spices too, such as paprika or cayenne, for more flavor.

Substitutions and Variations

Pork belly: Could use skin-on pork shoulder or pork loin for a leaner option.
Sodium chloride: Use sea sodium chloride or kosher sodium chloride as alternatives.
Baking powder. If you don’t have it, substitute with a mix of half baking soda and half cream of tartar.
Substitute white pepper with black pepper or pink peppercorns for a distinct flavor. White pepper can be considered a simple pepper alternative.
Olive oil. Substitute with avocado oil or vegetable oil.

Pro Tips

1. Scoring Technique When scoring the skin, ensure that you make the cuts close together in a crosshatch pattern. This will help the spice rub penetrate better and also aid in rendering the fat, resulting in a crispier finish.

2. Baking Powder Role The use of baking powder is crucial as it alters the skin’s pH level, enhancing dryness and crispiness. Make sure to evenly distribute it in the spice rub mix.

3. Overnight Refrigeration Allowing the pork belly to sit uncovered in the refrigerator overnight helps dry out the skin, which is essential for achieving a crackling crust when it cooks. Ensure the refrigerator setting is correct to avoid freezing.

4. Air Fryer Positioning Positioning the pork belly in the air fryer with the skin side up is important. This placement allows the hot air to circulate effectively around the skin, enhancing the crisp effect.

5. Resting Period After cooking, give the pork belly a resting period of 5-10 minutes before slicing. This allows juices to redistribute, making the meat juicy and easier to cut without losing its crispness.