Air Fryer Crispy Pork Belly

Prep time 12 minutes Cook time 45 minutes

Serves 6 people



  • 1.2kg piece pork belly (see tip)
  • Extra virgin olive oil, for brushing
  • 1-2 teaspoon fine salt


  1. 1.
    Pat pork dry using paper towel. Place pork, rind-side up and uncovered, on a plate. Refrigerate overnight (this is a must-do point for the perfect crisp crackling).
  2. 2.
    Using a sharp knife, score pork rind lengthways (without going through to the flesh) at 1cm intervals or using the tip of the knife, pierce pork rind all over.
  3. 3.
    Turn and brush the meat side with oil (ensure oil is not on rind). Pat rind dry again. Rub salt into rind.
  4. 4.
    Preheat your air fryer to 200°C if required. Place pork, rind-side up, in the air fryer basket. Position your air fryer on a board under your kitchen extractor fan (ensure your stove is off) as the air fryer does release smoke in the last 10-15 minutes of cooking. Air fry at 200°C for 45 minutes. Transfer pork to a board, cover and rest for 10 minutes.
  5. 5.
    Slice and serve with potato wedges, coleslaw and apple sauce if liked.

General Information


Choose a plump piece of pork belly with flat rind so it cooks evenly in the air fryer. Remove pork from the fridge about an hour before cooking.