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Crispy crackling, juicy pork and minimal fuss — this Air Fryer Crispy Pork Belly delivers restaurant-quality results at home. The air fryer creates perfectly golden, crunchy crackling while keeping the pork belly tender and succulent on the inside.
It’s an easy crowd-pleaser that's perfect for family dinners, entertaining or whenever you're craving that irresistible crunch.
6
12 minutes
45 minutes
Crispy crackling, juicy pork and minimal fuss — this Air Fryer Crispy Pork Belly delivers restaurant-quality results at home. The air fryer creates perfectly golden, crunchy crackling while keeping the pork belly tender and succulent on the inside...
Author:Australian Pork
1kg piece Boneless Pork Belly
Extra virgin olive oil, for brushing
1-2 teaspoon fine salt
Pat pork dry using paper towel. Place pork, rind-side up and uncovered, on a plate. Refrigerate overnight (this is a must-do point for the perfect crisp crackling). Remove pork from the fridge about an hour before cooking.
Using a sharp knife, score pork rind lengthways (without going through to the flesh) at 1cm intervals or using the tip of the knife, pierce pork rind all over.
Turn and brush the meat side with oil (ensure oil is not on rind). Pat rind dry again. Rub salt into rind.
Preheat your air fryer to 200°C if required. Place pork, rind-side up, in the air fryer basket. Position your air fryer on a board under your kitchen extractor fan (ensure your stove is off) as the air fryer does release smoke in the last 10-15 minutes of cooking. Air fry at 200°C for 45 minutes. Transfer pork to a board, cover and rest for 10 minutes.
Slice and serve with potato wedges, coleslaw and apple sauce if liked.
