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Asian style air fryer pork belly with crispy crackling skin, juicy layers of pork, and savory flavor
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Asian Style Air Fryer Pork Belly - Crispy, Juicy, and Quick

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 2 pounds pork belly, skin-on, in one slab (about 1–1.5 inches thick)
  • 1 teaspoon kosher salt (plus more for skin)
  • 1/2 teaspoon black pepper
  • 1 teaspoon Chinese five-spice powder
  • 1 tablespoon rice vinegar
  • 1 tablespoon neutral oil (such as avocado or canola)
  • 3 tablespoons soy sauce (regular or low-sodium)
  • 1 tablespoon dark soy sauce (optional, for color and depth)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar or black vinegar
  • 2 teaspoons sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1–2 teaspoons sriracha or chili paste (optional, for heat)
  • Thinly sliced scallions
  • Toasted sesame seeds
  • Steamed rice, bao buns, or noodles
  • Quick-pickled cucumbers or carrots

Instructions

  • Prep the pork belly: Pat the pork belly dry very well. Use a sharp knife to score the skin in a crosshatch pattern or poke many small holes through the skin only. Don’t cut into the meat. Dry skin equals crisp skin.
  • Season the meat side: Flip the slab skin-side down. Rub with salt, pepper, five-spice, and rice vinegar. Let sit 15 minutes while you mix the glaze.
  • Make the glaze: In a bowl, whisk soy sauce, dark soy (if using), honey, hoisin, vinegar, sesame oil, garlic, ginger, and sriracha. Reserve 1/3 cup for brushing later. Use the rest to coat the meat side only. Keep the skin dry and free from glaze.
  • Dry the skin: Blot the skin again. Rub a thin film of neutral oil onto the skin, then sprinkle a little extra salt. This helps draw out moisture and promotes blistering.
  • Preheat the air fryer: Heat to 375°F (190°C) for 3–5 minutes. Place the pork belly in the basket, skin-side up, on a small piece of foil or a perforated parchment liner to catch drips. Make sure hot air can circulate.
  • First cook: Air fry at 375°F (190°C) for 30 minutes. Check halfway and dab any pooled moisture on the skin with a paper towel. Avoid brushing the skin with glaze at this stage.
  • Crisp the skin: Increase to 400°F (205°C) and cook 10–15 more minutes, until the skin is golden, bubbly, and crisp. If certain spots lag, rotate the basket or cook 5 more minutes. The internal temp should hit at least 165°F (74°C), though pork belly is forgiving if you go higher.
  • Glaze finish: Carefully remove the pork and brush the meat sides with the reserved glaze. Air fry 2–3 minutes more at 375°F to set the glaze without soaking the skin. Do not glaze the skin.
  • Rest and slice: Let the pork rest 10 minutes. Slice into thick or thin pieces with a sharp knife. Garnish with scallions and sesame seeds. Serve over rice, tucked into bao, or alongside crunchy pickles.