Crispy Pork Belly

Yummy Pork Belly with a Crispy Golden Brown Crackling cooked to perfection in the Air Fryer.
Crispy Pork Belly
Who doesn't love a tasty pork belly with a crispy crackling. Served with mashed potato, and vegetables, this will quickly become a family favorite.

Servings1 Pork Belly
Prep Time25 minutes
Cook Time45 minutes
Resting Time20 minutes
Total Time1 hour 30 minutes
TEMP180°C or 360°F
CourseMain Course

Per Serving




  • 1 kg Pork Belly
  • 3 tsp Salt
  • 2 tsp Sugar
  • .5 tsp Five-Spice Powder


Preparation the night before

  • Use a knife to scrape any impurities from the pork belly, rinse thoroughly and set aside.
  • Combine the Salt, Sugar, and Five-Spice powder and set aside.
  • Blanch (boil) pork belly in boiling water for around 15 minutes, or until it's around 60% to 70% done, and the Rind is softened.
  • Drain the Pork Belly well of excess water, and pat it dry.
  • Cut a few slits in the meat (not the Rind side) so that the seasoning can be well distributed.
  • Coat the meat with seasonings evenly. Make sure there‘s no seasoning on the rind, otherwise the five-spice powder will darken it.
  • Turn over and wipe dry the Rind.
  • Using a metal skewer, poke as many little holes as possible in the rind. Not too deep.
  • Wrap the Pork Belly meat in aluminum foil but leave the rind unwrapped.
  • Place in the fridge, and let it air dry overnight.


  • Remove from the fridge and let it rest at room temperature for a short while.
  • Using a metal skewer, once again, poke some holes in the rind.
  • Preheat the Air Fryer to 160 ° C or 320 ° F. This usually takes around 3-5 minutes in most Air Fryers.
  • Place the pork belly with the rind facing up into the Air Fryer.
  • Cook for around 20 minutes at 160 ° C or 320 ° F.
  • Remove from the air fryer and pat dry the Rind once again.
  • Place back in the air fryer and continue cooking for around 25 minutes at 180 ° C or 360 ° F
  • Rest the meat for around 20 minutes. Enjoy


  • Cook from Room Temperature
  • As thickness and hardness of the pork belly and rind varies, you may need to add a little extra time at the end.
Credit for the recipe:
I welcome any comments on how it turned out for you.