An easy and delicious way to enjoy a Korean-inspired meal: Air Fryer Pork Belly! A simple dry rub (brown sugar, salt, and black pepper) seasons the pork belly and locks in the flavor and juices. Then roast in the Air Fryer, making sure to use a silicone pan or foil tray to collect the drips. Slice thinly and serve with rice, lettuce wraps, and ssamjang. So simple and so good! YUM!
What is Air Fryer Pork Belly?
Air Fryer Pork Belly is an easy and convenient way to enjoy a Korean-inspired meal at home. The Air Fryer works like a mini convection oven to roast the pork belly and keep it tender, juicy, and perfectly succulent. Slice thinly and serve with rice, lettuce leaves, kimchi, and ssamjang for a simple and delicious Korean meal!
Different from an oven, the Air Fryer cooks pork belly conveniently and quickly. The key is a two-part cooking method. First, cook in the Air Fryer at 300F long and slow (30 minute). The low-temperature roast will create juicy, tender meat. Then crank up the heat to 400F to get those crispy, caramelized edges.
In Korean cuisine, pork belly is a popular meat. From Grilled Pork Belly (Samgyeopsal) to Boiled Pork Belly (Bossam), it’s an iconic staple. With the Air Fryer, it’s even easier to make at home.
A great weeknight dinner. Double or triple for potlucks and family dinners. A basic recipe you’ll be turning to again and again.
Ingredients:
- Pork Belly. Look for meaty, thick strips of pork belly with even marbling. Also, look for “no-skin” pork belly as it can be very chewy and tough unless you cook the pork skin as crackling (see notes below). Pork Belly strips can be found at Asian grocery stores, Costco, Whole Foods, and local grocery stores (depending on location).
- Brown Sugar. Adds deep, caramel-y sweetness.
- Salt + Pepper. Freshly ground black pepper adds a spicy, earthy kick.
Serve with:
- Rice.
- Lettuce Wraps.
- Ssamjang.
Instructions:
- Marinate pork belly. In a small bowl, combine brown sugar, salt, and black pepper. Rub the dry mixture all over the pork belly. Rest for at least 1 hour (room temperature) but preferably overnight (tightly sealed in the fridge).
- Cook pork belly. Add pork belly to a silicone liner or make a foil liner to collect drips. Air Fry for 30 minutes at 300F, flipping halfway.
- Broil pork belly. Crank up the heat and cook at 400F for 5 minutes. Ensures those crispy edges!
- Serve and enjoy. Thinly slice the pork belly and serve with lettuce wraps, rice, and ssamjang.
How to serve:
Add Korean Purple Rice, lettuce wraps, and either Ssamjang or Gochujang Sauce or Korean Dipping Sauce. Sliced cucumbers and store-bought kimchi are easy additions.
Or, use as a protein base in:
- Bahn Mi. Stuff into a baguette with pickled carrot and daikon, cilantro, and spicy mayo.
- Spring Rolls. Roll up a rice paper wrapper with pork belly, shrimp, rice noodles, vegetables, and herbs.
- Sliders. Brush with BBQ sauce and sandwich between Hawaiian sweet rolls with shredded cabbage.
Kitchen Equipment:
- Air Fryer. I use a Cosori 5.8Qt Air Fryer (affiliate). Any other air fryer should also work!
- Silicone Tray. *Optional.* Pork Belly is very fatty and releases a lot of oil when cooked. For easier cleanup, I suggest a silicone tray like this Balsang Tray (affiliate). If you don’t have one, a makeshift foil tray also works – just make sure to use a double layer of foil and that the sides are high enough. After cooking, wait for the oil to cool and discard the hardened fat.
PRO Tips:
- Marinate overnight. Although the minimum resting time is 1 hour — if you have the time, marinate overnight in the fridge. The overall flavor is much better.
- Turn on the exhaust fan. The oil can be smoky. Turn on the exhaust fan while cooking so the fire alarm doesn’t go off!
- Rest before slicing. Resting the meat is a crucial step to make sure the meat stays juicy and moist. Otherwise, all the juices will release when sliced.
Variations:
- Make it spicy. Add cayenne, garlic powder, and more black pepper. Notes in the recipe card below.
- Cut into chunks. For crispy, crunchy nuggets of pork belly — cut into chunks before marinating. As they cook, all the edges will crisp and char. Cook an additional 5 minutes at 400F and shake the basket for extra crunch.
- Swap with BBQ Dry Rub. For smoky BBQ flavor, swap out the brown sugar and salt mixture with 2 Tbsp BBQ Dry Rub. I like Korean Magic Dust BBQ Dry Rub but any good rub with salt tastes great. Rub all over, rest, and cook — as per usual.
How to make pork belly crackling:
To make crispy pork crackling on top, a few additional steps:
- Look for pork belly WITH skin. Oftentimes, the skin is removed from pork belly as it’s tough and chewy. But for pork crackling, you’ll absolutely need it. Look for it at Asian grocery stores.
- Score the top of the skin. Make light hatch marks in a criss-cross pattern on the top of the pork belly. Helps the fat render out and ensures a super crispy and crackly crust on top.
- Remove as much moisture as possible. Blot or pat dry the skin with a paper towel. Or let it sit, uncovered, in the fridge overnight (skin side up). Excess moisture will evaporate as it sits.
- Do not season the skin. Rub the brown sugar and salt mixture all over — except the top.
- Cook in the Air Fryer skin side UP. As it cooks, the fat will run down the sides.
FAQ:
How do I store and reheat leftovers?
Store leftovers, tightly sealed, in the fridge for 5-6 days. To reheat, place in the Air Fryer for 5 minutes at 400F. Make sure to shake the basket!
Can I double the recipe?
Yes, this recipe is easy to double and triple. Simply double and triple the ingredients. Cook the pork belly in batches, as it won’t probably all fit in the basket.
More Air Fryer recipes:
More Pork Belly Recipes to love:
- My North Korean Grandmother’s Braised Pork Belly
- Kimchi Jjigae with Pork Belly
- Spicy Pork Belly Bulgogi
Air Fryer Pork Belly
Equipment
- Air Fryer (I use the Cosori 5.8Qt Air Fryer)
- Silicone Liner (or DIY foil liner)
Ingredients
- 2 lb pork belly strips (about 2 thick strips)
- 2 Tbsp brown sugar
- 1 tsp salt
- 3/4 tsp black pepper (preferably freshly ground)
Instructions
- Marinate pork belly. In a small bowl, mix together brown sugar, salt, and black pepper. Rub the dry mixture all over the pork belly.
- Rest pork belly. Rest for at least 1 hour (room temperature) but preferably overnight (tightly sealed in the fridge).
- Cook pork belly. Preheat Air Fryer. Add pork belly to a silicone liner or make a foil liner to collect drips. Cook for 30 minutes at 300F, flipping halfway at 15 minutes.
- Broil pork belly. Crank up the heat on the Air Fryer and cook at 400F for 5 minutes. Ensures those crispy edges!
- Serve and enjoy. Rest pork belly for 5 minutes. Thinly slice the pork belly (about 1/4-inch slices) and serve with lettuce wraps, rice, and ssamjang or gochujang sauce.
Video
Notes
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- Make it spicy. Add 1 tsp cayenne, 1/2 tsp garlic powder, and more black pepper in the marinade. Cook as per usual.
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- Cut into chunks. For crispy, crunchy nuggets of pork belly — cut into chunks before marinating. As they cook, all the edges will crisp and char. Cook at 380F for the last 5 minutes and shake the basket throughout the cooking process for extra crunch.
- Swap with BBQ Dry Rub. For smoky BBQ flavor, swap out the brown sugar and salt mixture with 2 Tbsp BBQ Dry Rub. I like Korean Magic Dust BBQ Dry Rub but any good rub with salt tastes great. Rub all over, rest, and cook — as per usual.
