The Ultimate Crispy Pork Belly, No Deep Fryer Needed

This Crispy Pork Belly recipe gives you all the crunch, juiciness, and flavor of the classic Chinese version without the mess of deep frying. The air fryer works absolute magic here, creating that shatteringly crisp skin that’s the hallmark of great pork belly, while keeping the inside tender and full of flavor. If you’ve ever been nervous about making pork belly at home, this method will change your mind.

A Foolproof Method for Super Crispy Skin

The secret is in the prep. Scoring the underside lets the spices work their way into the meat, while poking the skin encourages it to dry out for maximum crackle. Wrapping the pork in foil focuses the heat exactly where it’s needed, and the thick layer of salt acts as a natural dehydrator. Once you brush the salt away and crank the heat, the skin puffs, blisters, and crisps to perfection. Every slice has that irresistible crunch you can hear.

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Crispy Pork Belly Recipe

Main Ingredients

• 1 lb pork belly
• ½ cup salt (for drying pork belly skin)
• 1 teaspoon white vinegar (to brush skin)

Spice Mix

• 1 teaspoon salt
• 1 teaspoon sugar
• ¼ teaspoon white pepper
• ½ teaspoon five spice powder

Optional Garnish

• Cucumbers

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How to Make Crispy Pork Belly

Mix salt, sugar, white pepper, and five spice powder in a small bowl.

Score the underside of the pork belly and rub in the spice mixture.

Flip pork belly over and poke the skin all over with a fork.

Brush a piece of foil with white vinegar, then fold it into a square around the pork belly.

Cover the top with salt and air fry at 275°F (135°C) for 25 minutes.

Remove salt crust, brush with oil, and air fry at 400°F (200°C) for another 25 minutes.

Slice into chunks and serve over rice. Garnish with cucumbers if desired.

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Tips and Variations

• For extra crunch, let the pork belly air-dry uncovered in the fridge for a few hours before cooking.

• Swap five spice powder for ground Sichuan peppercorn for a different flavor profile.

• Serve with hoisin sauce, chili oil, or sweet soy sauce for dipping.

• Use a sharp knife to get the cleanest cuts through the crispy skin.

• Double the recipe if you’re serving a crowd! It disappears fast.

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Seasoning That Hits All the Right Notes

This pork belly proves you don’t need a complicated marinade to create incredible flavor. Just a simple mix of salt, sugar, white pepper, and five spice powder brings warmth, depth, and that familiar Chinese roasted pork aroma. The sugar caramelizes under the skin, giving every bite a subtle sweetness to balance the fat. It’s simple seasoning done perfectly.

The Best Way to Serve It

Thick slices over steaming white rice with quick-pickled cucumbers is my favorite way to go—it cuts the richness while letting the pork shine. It’s also amazing tucked into bao buns, layered over noodles, or eaten straight off the cutting board with a little drizzle of chili oil. Thanks to the air fryer, it’s easy enough for a weeknight, but still special enough to serve at a dinner party.

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Frequently Asked Questions

Can I make this ahead of time?

Yes! Cook it fully, then re-crisp the skin in the air fryer for 5 minutes at 400°F (200°C) before serving.

Do I have to use an air fryer?

No, you can roast it in the oven following the same steps, but you may need to add 5–10 minutes to the final high-heat step.

What cut of pork belly works best?

Choose a piece with even layers of fat and meat for the juiciest results and most consistent cooking.

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More Recipes to Try

For another crispy classic, try my Honey Butter Chicken Tenders.

If you want a noodle pairing, make my Creamy Garlic Noodles.

For even more Pork Belly, check out my Braised Pork Belly.