Air frying is the perfect way to cook a Pork Belly Joint with the crispiest crackling in barely any time at all. A boneless slab of pork belly is easy to roast, easy to carve and ridiculously delicious to eat. It’s versatile too and can be seasoned however you please.
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I feel like slabs of belly pork are mostly synonymous with Asian cuisines. I think of large pieces hanging in the windows of Chinatown restaurants next to golden crispy ducks and char sui pork fillets. I’m not sure there is a more glorious sight.
Although we might not be able to fit pork bellies of quite the same magnitude into our air fryers, we can certainly obtain the same juicy meat with it’s layers of rendered fat and that gorgeous thick layer of crackling.
If you are looking to cook a rolled belly pork joint, I would suggest that you head over to my dedicated post. The rolled joints do require longer and slower cooking as the hunk of meat becomes more dense when prepared that way.
Air Fryer Rolled Belly Pork Joint Recipe
How to Serve
As I’ve said, I do associate belly pork cooked in this way with Asian cuisines. And whilst I do actually serve it in many ways, I chose to serve with this one with brown sticky rice, air fried edamame beans, stir fried beansprouts with spring onion and a fresh crispy salad with chillies.
I also love to season the pork with Tex-Mex or Mexican style seasonings (try paprika, garlic salt, oregano, cumin and onion powder). Then serve thick slices in tacos or with a coriander garlic rice and all the usual fixings like shredded lettuce, guacamole, sour cream and a fresh salsa.
I’ve absolutely been known to air fry a flat piece of belly pork and serve with a traditional roast dinner.
My last suggestion is a very everyday sort of meal for me – slices of crispy belly pork served with an air fried potato like sweet potatoes, whole baby potatoes or even some beautiful creamy mash. Add some vegetables like asparagus spears or green beans. Then add a sauce like my creamy oregano mushrooms or hot honey garlic sauce. Pick and mix for the win.
Ingredients
Pork Belly
When looking for a piece of belly pork I try to pick out a piece with a good ratio of layers of flash to fat. I don’t want the pork to be so fatty that once the fat renders, there isn’t much left to actually eat. But there also needs to be enough that it bastes the meat as it cooks.
I also look for a full covering of skin – sometimes I find that the skin is only over half the piece or so. To be fair this isn’t the end of the world. It just means that you will end up with less crackling.
You will occasionally find that the pork belly comes with the bones still attached. This is just a rack of ribs so I slice the whole thing off and end up with bonus rack of ribs. You can also cook them in the air fryer. Or if you are buying from the butchers (I do find this is the best place to get a decent thick piece of pork), you can ask them to remove the bones and they’ll do this individually.
Oil
I’ve just used a simple neutral flavoured vegetable oil. This is my usual go-to for these simple instructional recipes. And actually it’s also what I use 90% of the time when cooking anyway.
You might think that adding oil to such a fatty cut of meat is redundant or unnecessary but please trust the process. The fat does not start to cook and render down out of the meat straightaway. But the heat does start hitting the outside of the pork straight away. With no oil at all added, the outside edges just get dry. The little bit of added fat heats up straight away which helps to keep the crust from drying. And it also gives the seasonings something to cling too.
Seasoning
You can season the pork however you please. I’ve seasoned simply with sea salt flakes for maximum versatility – leftovers will be suitable for any and all future meals. Alternatively you can use a blend of herbs and spices, either homemade or ready made. Or you can keep things fresh with cirrus zest.
It is best to keep most of the seasoning to fleshy sides and underneath of the pork. Seasonings added to the pork skin can catch and burn on the crackling. So I would recommend either just using salt on the skin or adding only a very light layer of seasoning on top.
Allergen Information
This recipe is free from egg, dairy, gluten and nuts.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How Long to Air Fry A Crackling Pork Belly Joint
The 800g/1.8lb piece of pork belly that I cooked air fries in 75 minutes. The temperature is a little lower and slower that some of my roast meats. This is best to allow time for the layers of fat in the pork to render and the flesh to become soft. At the same time, there is enough heat directed directly at the skin to make perfect crispy crackling.
The pork also benefits from at least 15 minutes well wrapped to keep warm and allowed to rest. This is a good time so finish cooking any side dishes that were waiting their turn in the air fryer. And it’s a good time to make a gravy using the pork juices. You can find instructions for this in my rolled belly pork recipe post.
How to Air Fry Flat Pork Belly From Frozen
I don’t recommend cooking whole slabs of pork from frozen. Please allow your pork to fully defrost. This will ensure that the belly pork cooks through properly without overcooking the outsides and the crackling. You are looking for golden and crispy, not blackened and teeth breaking!
Leftovers – Storage & Reheating
Roasted pork belly makes great leftovers. Because the meat is so juicy, it reheats without drying out. You can also eat it cold although not everyone is as partial to eating cold pork fat as perhaps I am!
Leftovers can be stored in the fridge for several days or frozen. The pork is much easier to slice or cut once cold so even if you do intend to freeze it, it can be beneficial to fully chill it first. Then slice and freeze. The pork will be ready to eat or use again as soon as it is fully defrosted.
I like to reheat the pork in the microwave. This keeps the flesh lovely and moist. You can also reheat the pork in the air fryer. I recommend loosely wrapping the pork in foil, adding a drop of water and air frying until piping hot. This effectively steams the meat which keeps it nice and soft.
However, neither of these options are the best way to retain the crispness of the crackling. I like reheated cracking when it goes a bit soft but if you don’t, it is best air fried. You can separate it from the pork and cook it separately for best results.
Another way that I like to use leftover belly pork is to fully chill it then slice into very thin slices. I then pan fry the slices like you might streaky bacon. These fried slices are perfect in a hot sandwich with a fried egg!
Common Air Fryer Questions – A Brief Guide to Air Frying
- What exactly is an air fryer?
- What are the benefits of using an air fryer?
- Are all air fryers the same?
- Is an air fryer always better to use than an oven?
- Do air fryers need to be pre-heated?
- What is the best temperature to air fry at?
- What setting is best to use? Air fry, bake, dehydrate, etc…
- Can food be cooked from frozen in an air fryer?
- Can I reheat food in an air fryer?
- Are air fryer liners a good idea?
The Air Fried Feast Community
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What Exactly is an Air Fryer?
Very simply, an air fryer is a small convection (fan) oven. The benefit is that the hot air is circulated all around the food being cooked which speeds up the cooking time and cooks the food more evenly.
What are the Benefits of Using an Air Fryer?
Size, time and energy usage. Air fryers are ideal for cooking smaller quantities. Heating up a space that the food just fits into requires less energy and means that the heat source is much closer to the food. Combining these two things can speed up the cooking time.
Are all air fryers the same?
Nope! The term air fryer is now used very broadly. I consider there to be 4 main types:
Basket Air Fryers
These are what I would consider to be the most common, especially in the UK. A boxy type unit has a pull out drawer/basket. Food isn’t usually visible whilst cooking.
Some larger models have two drawers so different items can be cooked at different temperatures or for different times.
This is the type that you’ll see in the images in this recipe. I mostly use a Cosori Lite 3.8L (CAF-LI401S) with a 3.8 litre capacity. The square(ish) shaped basket is 21cm x 21cm and 24cm on the diagonal. It isn’t an overly expensive or fancy model.
I’ve also recommended to several friends and family the model with a slightly larger basket. This is the Cosori 4.7L (CAF-L501) with a 4.7 litre basket. The unit is no larger than the 3.8 litre model on the outside but does have a larger internal basket capacity. I’ve since bought this version to use for some recipes where my smaller model was just too small. I’ll always note this in the recipe.
Rotary Air Fryers
Round air fryers with a paddle in the centre that rotates to move the food. This is the type I used for years – the most common is a Tefal Actifry.
Rotary types are not usually good for recipes where the food is breaded, glazed, likely to break up or in a tray/container. They do however make the best chips and roasted veg.
My 2 in 1 version like the one I’ve linked also has a rotating tray for things that could be broken up by a paddle, but the height clearance with the lid isn’t deep enough to use it to cook some items like sausage rolls. I’ve now actually retired by Actifry in favour of having my two basket type fryers.
Mini Oven Air Fryers
These usually have a glass door, shelves and overall are really quite large. You can cook quite a decent quantity of food in them so are best if regularly cooking for multiple people. They often come with extra features like a rotisserie spit or kebab skewers.
Multicookers with Air Fryer Functions
Some like Ninja 11 in 1 and some of the earlier versions with a few less functions, have an air fryer option. They mostly operate the same as a basket fryer but the basket drops in the top rather than sliding in like a drawer.
Some electric pressure cookers like Instant Pots can also air fry when used with a specific lid.
Is an air fryer always better to use than an oven?
As much as I do love air frying, the honest answer to this is no. And the more detailed answer is that it will always depend on what you’re cooking, how much of it you’re cooking and what type and size of air fryer you have.
Once you need to cook in more than 2 batches, it often makes more sense to use an oven. If you already have the oven on to cook other items, it may make more sense to throw one more item in rather than using an additional appliance.
I don’t think either method is often necessarily better than the other. The important point to note is that there is absolutely no difference in the finished product.
Do Air Fryers Need to Be Pre-Heated?
The answer to this is rather annoying – it depends. It depends entirely on your model and type of air fryer. The best advice I can offer is to check your manual and follow their guidance. My Cosori models have a preheat function. I press a button and it heats at 205c/400f for 4 minutes.
It’s also worth noting that regardless of whether you are supposed to pre-heat or not, if you are cooking in batches, it is quite likely that anything after the first batch will cook a little quicker because of the retained heat. It is best to check on them before the cooking time is completed.
What is the best temperature to Air Fry at?
It will always depend on what you are cooking and from what state. All of my air fryer recipes don’t use temperatures above 200c/390f because many of the most common fryers in the UK don’t go above this. Mine goes to 230c/450f and I use this temperature a lot but it is no help for me to share recipes which many people can’t use.
What setting is best to use? Air fry, bake, dehydrate, etc…
Not all air fryers have different settings like this. When they do it usually relates to the fan speed. The default setting to use will always be “air fry” so unless something else is specifically stated in the recipe, always use the air fry option.
There are other air fryers that have an additional heating element which cooks from underneath rather than just the top. Just as with the other settings, unless you are using a recipe which states to use a second heating element, stick with just using the top down air fry option.
Of course if and when you become more confident with air frying, using recipes and the settings of your air fryer, you can start adapting them to suit.
Can Food Be Cooked From Frozen In An Air Fryer?
Absolutely! To cook from frozen you usually will need to reduce the cooking temperature and increase the time to make sure your food is cooked right through to the middle.
It is best to check my individual recipes for cooking from frozen advice as some items are a little different. And there are occasionally exceptions to the rule.
Can I Reheat Food In An Air Fryer?
Yes. As a general rule I reheat food for roughly 1/3 of the original cooking time at the same temperature. Or at 10 degrees lower for half the time for larger items.
Are Air Fryer Liners a Good Idea?
Unless otherwise stated, I do not use liners when air frying. Basket and rotary type air fryers are designed to be used without liners. Mini oven types will generally require some kind of tray like with a regular large oven although most come with crisper racks to use.
There are many air fryer liners available including quite thick silicone ones. These will affect the cooking times and possibly temperatures of your cooking/baking. I also don’t like how cooking juices are prevented from dripping through the basket rack. This can stop food from crisping all the way around.
When I do want to collect the juices, I mostly use some foil, or occasionally a foil tray which can be washed and reused.
If you do prefer to use them, once you have got a feel for how they affect your cooking and baking, you may need to make adjustments to the recipe accordingly.
More Air Fryer Recipes
All my recipes with instructions for how to cook or bake them in the air fryer can be found in my Air Fryer Recipe Index.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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The Recipe
Air Fryer Crispy Crackling Pork Belly Joint Recipe
Ingredients
- 800 g Boneless Pork Belly Slab - with skin for crackling
- 1 tbsp Vegetable Oil
- 1 tbsp Sea Salt Flakes
Instructions
- If your air fryer requires pre-heating, start this setting now.
- Thoroughly dry a 800g Boneless Pork Belly Slab.
- Use your sharpest knife to score lines in the fat if it isn't pre-scored or the cuts aren't very deep. Make sure to go all the way round to the edges.
- Drizzle with roughly 1 tbsp Vegetable Oil and rub all over the joint including the underneath and ends.
- Season well with roughly 1 tbsp Sea Salt Flakes. Again, don't miss all the sides and underneath.
- Place the pork into the air fryer basket with the skin up. If it is a preheated basket, use 2 forks to lower the pork in so you don't touch the hot metal with your hands.
- Air fry for 75 minutes at 160℃/320℉. With this lower and slower cooking method, you do not need to turn the pork during cooking.
- Allow the pork to rest for at least 15 minutes. You can either leave the pork in the air fryer turned off or wrap it in foil and cover with a towel.
- Carve into thick or thin slices as preferred and serve. Carving upside down is the easiest way to get through the crackling without squashing the pork. Serve with the juices collected in the bottom of the air fryer basket.
Notes
- The air fryer version of this recipe is tested in my Cosori Lite 3.8L (CAF-LI401S) which has a square(ish) shaped basket of 21cm x 21cm and 24cm on the diagonal. The depth of the basket is more of an important consideration in this case.
- Not all models advise preheating is required. Please follow the recommended instructions for your model. Mine has a specific preheat setting which is 4 minutes at 205c.
- For this recipe, I could easily fit this 800g/1.8lb unrolled boneless pork belly joint in the basket. A 1.4kg/3lb joint would fit in this air fryer without issue.
- As all air fryer models are a little different, you may find that you can fit more or less in at a time.
- Required cooking times and temperatures can also vary between models and brands. If you know that your air fryer runs a little hotter than most recipes suggest, use a lower temperature. And vice versa. Equally if you find that food cooks more quickly in your machine than instructions usually state, reduce the cooking time (or check it earlier) and vice versa.
Lesley says
This was easy to follow, the pork fat rendered properly and the crackling was perfection.
Dave says
Thank you so much for this recipe. I’ve never had such good crackling.