Crispy Air Fryer Pork Belly
Crispy pork belly with tender, juicy meat and golden crackling, prepared simply in the air fryer with garlic, salt and black pepper. A straightforward recipe that lets the rich flavour of the pork take centre stage.
Equipment
- Knife
- Paper towels
Ingredients
- ½ teaspoon garlic powder
- 750 g–1 kg pork belly
- Sea salt flakes and freshly ground black pepper to season
- 1 teaspoon vegetable oil
Instructions
- Preheat the air fryer to 200°C.
- Pat the pork belly thoroughly dry with paper towels and score the skin, taking care not to cut through the meat.
- Rub the pork belly with vegetable oil, garlic powder, sea salt flakes and freshly ground black pepper.
- Place the pork belly skin-side up in the air fryer and cook for 30 minutes, until the skin begins to crisp.
- Reduce the temperature to 180°C.
- Cook for a further 20 to 30 minutes, until the pork is cooked through and the crackling is crisp.
- Rest briefly before slicing and serving.
Notes & Wine Advice
Serving Suggestions
Slice the pork belly after resting and serve while the crackling is still crisp. It works well with roasted or steamed Vegetables, a fresh salad or potatoes for a more substantial meal.Recipe Notes
Dry skin is essential for good crackling. Pat the pork belly thoroughly with paper towels before adding the oil and seasoning. When scoring the rind, cut through the skin without slicing deeply into the meat. The original recipe gives a weight range of 750 g to 1 kg. A larger or particularly thick piece may require the full additional 30 minutes at 180°C.Cooking Advice
Starting at 200°C helps the skin begin to blister and crisp. Reducing the temperature to 180°C allows the pork underneath to finish cooking without burning the crackling. If necessary, extend the cooking time until the meat is thoroughly cooked and the skin is crisp.Storage Advice
Store leftover pork belly in an airtight container in the refrigerator for up to 2 days. Reheat it in the Airfryer so the crackling has a chance to become crisp again.Wine Advice
A fruity Pinot Noir works well with rich pork belly because its freshness helps balance the fat. A crisp Riesling is an excellent white-wine alternative, particularly when the pork is served with fresh or lightly seasoned vegetables.Nutrition values
Serving: 220 gr | Calories: 720 kcal | Carbohydrates: 1 g | Protein: 31 g | Fat: 66 g | Saturated Fat: 23 g | Sodium: 520 mg | Sugar: 0 g