Air Fryer Pork Belly
Air Fryer Pork Belly is made with skin-on pork belly, baking powder, five-spice, and white pepper; air fry at 400°F for 35 minutes until the skin crackles and the meat melts in your mouth.
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Method
- 1
Score the pork belly skin in a crosshatch pattern with a sharp knife. Pat skin completely dry.
- 2
Season the meat side with salt, white pepper, and five-spice. Rub baking powder onto the skin side only.
- 3
Air fry skin-side up at 360°F for 25 minutes.
- 4
Increase to 400°F and cook 8-10 more minutes until skin is puffed and deeply crackled.
- 5
Rest 5 minutes. Slice and serve with rice, hoisin sauce, cucumbers, and pickled vegetables.
Pro tip. Baking powder is the secret to crackling skin — it raises the pH and helps it blister. The skin MUST be bone-dry before cooking. Scoring helps the fat render. Don't skip the two-temperature approach; low first renders fat, high finishes the crackle.
Why the air fryer wins here
- Ready in 35 minutes. The same dish takes about 63 in a conventional oven, plus preheating.
- 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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