Crispy Ginger Pork Belly
Equipment
- Meat thermometer
- Mixing bowl
- Paper towels
- Serving platter
- Tongs
- Whisk
Ingredients
- For the Pork
- 900 grams boneless pork belly rind scored
- 1 tablespoon sea salt flakes
- ½ teaspoon Chinese five-spice powder
- Olive oil cooking spray
- For the Salad
- 1 English cucumber thinly sliced lengthwise
- 1 small red onion thinly sliced
- ¼ medium Napa cabbage finely shredded
- 1 cup fresh basil leaves
- 1 cup fresh cilantro leaves
- 2 cups baby spinach
- 2 long red chillies seeded and thinly sliced
- 1 green onion thinly sliced
- 1 medium lime cut into wedges
- For the Ginger Dressing
- 1 stalk lemongrass tender part finely chopped
- 1 tablespoon fresh ginger finely grated
- 1½ tablespoons soy sauce
- 1½ tablespoons fresh lime juice
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
Instructions
- Preheat the air fryer to 180°C (356°F) for 3 minutes.
- Pat the pork belly thoroughly dry with paper towels.
- Combine half of the sea salt with the Chinese five-spice powder.
- Rub the seasoning mixture evenly into the scored pork rind.
- Place the pork belly rind-side up in the air fryer basket.
- Lightly spray the rind with olive oil cooking spray.
- Air fry at 200°C (392°F) for 25 minutes until the rind begins to crackle.
- Reduce the temperature to 165°C (329°F).
- Continue air frying for approximately 30 minutes until the pork is tender.
- Cover the rind loosely with aluminium foil if it begins to brown too quickly.
- Check that the thickest part reaches at least 71°C (160°F).
- Whisk the lemongrass, ginger, soy sauce, lime juice, sesame oil, rice vinegar, and sugar together.
- Arrange the cucumber, red onion, Napa cabbage, basil, cilantro, spinach, and chillies on a serving platter.
- Remove the cooked pork belly from the air fryer.
- Let the pork belly rest uncovered for 10 minutes.
- Cut the pork belly into thick slices.
- Arrange the slices over the prepared salad.
- Scatter the green onion over the pork.
- Drizzle with the ginger dressing and serve with lime wedges.
Notes & Wine Advice
Serving Suggestions
Serve crispy ginger pork belly immediately so the crackling remains crisp. The fresh salad makes it a complete meal, but steamed jasmine rice or noodles can be added. Browse our salad recipes for additional side dishes.Recipe Notes
Ask the butcher to score the rind without cutting deeply into the meat. For better crackling, refrigerate the pork uncovered for 12–48 hours before cooking. Pat the rind dry again before seasoning. Explore our air fryer recipes for more cooking techniques.Variations
Replace the Napa cabbage with red cabbage or use mint instead of basil. Add grated carrot, bean sprouts, or sliced radishes to the salad. For extra heat, add chilli flakes to the dressing. Find more flavor ideas in our Spices & Seasoning recipes.Wine Advice
An off-dry Riesling balances the rich pork, chilli, ginger, and lime. A fresh Gewürztraminer also complements the aromatic dressing.Nutrition values
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About Crispy Ginger Pork Belly
Crispy ginger pork belly combines rich air-fried pork with a fresh Asian-inspired salad and an aromatic lemongrass dressing. The pork is cooked at two temperatures: high heat first develops the crackling, while a lower temperature finishes the meat without burning the rind.
Cucumber, Napa cabbage, spinach, red onion, basil, cilantro, and chilli provide freshness and texture. The dressing balances soy sauce and sesame oil with lime juice, rice vinegar, ginger, lemongrass, and sugar. Together, these elements prevent the pork belly from making the meal feel excessively heavy.
The recipe works particularly well for a weekend dinner or special occasion. Discover more dishes using this efficient cooking method in our air fryer recipe collection.
Creating Crisp Pork Crackling
Dry pork rind is essential for successful crackling. Moisture creates steam, which prevents the rind from becoming crisp. Ask the butcher to score the rind, then refrigerate the pork uncovered for up to two days when time allows. This exposure helps dry the surface.
Before cooking, pat the pork thoroughly dry with paper towels. Rub the salt and Chinese five-spice mixture into the scored rind. Salt draws additional moisture from the surface, while the five-spice powder introduces warmth and aromatic depth.
Place the pork rind-side up so the circulating air reaches the skin directly. Avoid placing foil beneath the rind during the initial high-temperature stage because this can obstruct airflow.
Cooking Crispy Ginger Pork Belly
Begin cooking crispy ginger pork belly at 200°C so the rind bubbles and develops crackling. After approximately 25 minutes, reduce the air fryer to 165°C. The gentler second stage allows the meat to become tender while protecting the surface from excessive browning.
Air fryer models and pork belly thicknesses vary, so cooking time should be treated as a guide. Check the internal temperature with a meat thermometer. A temperature around 71–75°C gives the fat time to soften while keeping the meat succulent.
If the rind becomes dark before the pork is ready, cover only the overbrowned area loosely with foil. Rest the cooked pork uncovered so steam does not soften the crackling.
Fresh Salad and Ginger Dressing
The air fryer pork belly salad depends on contrast. Crisp cucumber, shredded cabbage, spinach, onion, fresh herbs, and chilli balance the tender meat and rendered fat. Arrange the vegetables immediately before serving so they retain their freshness.
Lemongrass and ginger form the aromatic base of the dressing. Soy sauce adds savory depth, while lime juice and rice vinegar provide acidity. Sesame oil contributes nuttiness, and sugar rounds out the sharper flavors.
Drizzle the dressing over the dish shortly before serving. Adding it too early can cause the salad to soften and may reduce the crispness of the pork. Explore our salad recipe collection for more fresh accompaniments.
Serving and Storing the Pork
Slice the pork belly with a sharp knife and arrange it over the salad. Serve the remaining dressing separately so everyone can adjust the quantity. Jasmine rice or noodles can be added when a more substantial meal is desired.
Store leftover pork and salad separately. Refrigerate the pork in an airtight container for up to three days. Reheat it rind-side up in the air fryer at 180°C until hot and crisp. The dressed salad is best eaten immediately.
Follow the FDA safe food-handling guidance when cooking, cooling, storing, and reheating pork.
With crunchy crackling, tender meat, cooling vegetables, and a bright aromatic dressing, crispy ginger pork belly delivers an impressive balance of richness and freshness.