Pork belly is all about contrast — crisp crackling over soft, rich meat — and the air fryer nails it with a simple two-stage approach: hot to crackle, then lower to cook through. Here's how.
Key takeaways
Q: How do you get crackling in an air fryer?
A: Dry the skin completely, rub with salt, and start at 200°C (400°F) to crackle, then drop to 160°C (320°F) to cook through.
Q: How long does pork belly take?
A: About 35–45 minutes total for a slab; strips take 15–18 minutes.
Two-temperature method
The single most important step is bone-dry skin — pat it, leave it uncovered in the fridge if you can, then salt it. Blast at 200°C first so the skin blisters into crackling, then drop the temperature so the meat turns meltingly tender without the skin burning.
The recipe
Air Fryer Crispy Pork Belly
Ingredients
- 500g pork belly slab
- 1 tbsp flaky salt
- 1 tsp oil
- Pepper, fennel seeds (optional)
Method
- Score and dry the skin; rub with salt and oil.
- Air fry skin-up at 200°C for 15 minutes.
- Drop to 160°C; cook 25–30 minutes more.
- Rest 5 minutes, then slice.
Crackling tips
- Dry skin is everything — moisture is the enemy of crackling.
- Score the skin so the fat renders and it puffs.
- Salt generously and don't cover during cooking. Serve with roast potatoes.
Frequently asked questions
How do you get crispy crackling in an air fryer?
Dry the skin thoroughly, score it, rub with salt, and start at 200°C to blister it before lowering to 160°C to cook the meat through.
How long does pork belly take in an air fryer?
A 500g slab takes about 35–45 minutes using the two-temperature method. Pork belly strips take 15–18 minutes at 200°C.
Why isn't my crackling crisping?
The skin was too wet, or the heat too low to start. Pat it bone dry, salt it, and begin at a high 200°C.