Air Fryer Korean Pork Belly (Samgyeopsal)
Air fryer samgyeopsal uses pork belly sliced 1/4-inch thick with a ssamjang dipping sauce. Air fry at 400°F for 16-18 minutes, flipping after 8 minutes, until the edges are browned.
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Allow 16-18 minutes of air frying per batch. Slicing, sauce preparation and the optional 30-minute partial freeze take extra time.
Method
- 1
Slice pork belly into 1/4-inch thick pieces. Season both sides with salt and pepper.
- 2
Arrange pork belly slices in a single layer in the air fryer basket. Air fry at 400°F for 8 minutes.
- 3
Flip slices and air fry for another 8-10 minutes until edges are deeply caramelized and fat is rendered and crispy.
- 4
Mix doenjang, gochujang, sesame oil, honey, garlic, and sesame seeds for the ssamjang dipping sauce.
- 5
Serve pork belly on a platter with lettuce leaves, sliced garlic, jalapeños, rice, and ssamjang for wrapping.
Pro tip. For the best results, partially freeze the pork belly for 30 minutes before slicing — it makes cutting uniform thin slices much easier.
Why the air fryer wins here
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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