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Air Fryer Pork Belly with potatoes and apple sauce on white plate
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5 from 1 vote

Air Fryer Pork Belly

Air Fryer Pork Belly is crispy and delicious! Easy to make in the Air Fryer, with crackling that rocks, for the perfect Sunday roast.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dinner
Cuisine: Australian, International
Keyword: air fryer pork belly
Servings: 4
Calories: 1036kcal
Author: Adrianne


  • Air Fryer
  • Chopping board
  • Knife
  • Cooling rack
  • Baking tray
  • Kettle
  • Alfoil


  • 800 grams pork belly Note 1
  • 2 tsp salt


  • Remove packaging from pork belly and place on plate (if time, rest in fridge for a little while to dry out skin)
  • Place pork belly on chopping board, skin side down. Use a knife to cut horizontal strips into the pork meat (stop before you get to the skin)
  • Place a cooling rack into a baking tray and rest pork on top. Boil the kettle and once boiled, pour the boiling water over the pork Note 2
  • Use folded paper towel to pat the pork skin dry, ensuring no moisture is left on the skin
  • Use tin foil to make an open envelope to wrap around the pork, folding at the sides with the top open
  • Place pork skin side up into the Air Fryer basket, push basket into Air Fryer and cook at 200 degrees, 400 Fahrenheit, gas mark 6 for 20 - 25 mins till the skin has noticeably cracked Note 3
  • Reduce the temperature to 180 degrees, 350 Fahrenheit, gas mark 4 and cook the pork for a further 20 mins.
  • Remove basket from Air Fryer and use kitchen tongs to remove pork belly from alfoil, rest on plate for 3 - 5 mins before slicing
  • Serve with potato cubes and apple sauce


  • Note 1 Choose a piece of pork belly that is between 800 grams - 1.2 kg. 
  • Note 2 We want to cover the skin of the pork with boiling water, but not the pork meat itself, so we raise the pork as the water will flow down to the baking tray and as the pork is elevated it won't be sitting in the water.
  • Note 3 This step will become obvious to the eye. The skin will be a golden colour and have bubbles across it. Use can use a nail tip (or tip of fork) and tap the pork and you will hear a tap back. If it is not hard after 20 mins (and taps back), cook for a further 5 mins.


Calories: 1036kcal | Protein: 19g | Fat: 106g | Saturated Fat: 39g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 49g | Cholesterol: 144mg | Sodium: 1227mg | Potassium: 370mg | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg