Failproof Air Fryer Pork Belly

Failproof Air Fryer Pork Belly

Failproof Air Fryer Pork Belly
Crispy skin, juicy layers, and deep umami from fermented kimchi. A simple dish that’s easy to make and even easier to clean up.

Serves: 3 to 4
Cooking Time: 1 hour 30 minutes

Ingredients:

  • 1 kg pork belly, skin on

  • ½ cup Mama Kim’s Kimchi Chilli Sauce

  • Rock salt (for skin)

Instructions:

  1. Score the skin
    Lightly score the skin with a sharp knife. This helps the fat render and allows the skin to crisp up.

  2. Wrap with foil
    Place the pork belly on a piece of foil and fold it tightly around the bottom and sides to create a snug tray. Leave the top skin fully exposed. This helps keep the meat juicy while allowing the skin to cook properly.

  3. Add the sauce
    Gently open small gaps between the pork belly and the foil along each of the four sides. Pour a quarter of the sauce into each gap. The sauce will naturally flow down and infuse the pork during cooking.

  4. Dry the skin
    Just before cooking, pat the skin dry thoroughly with paper towels. This step is important for creating crispy crackling.

  5. Salt the skin
    Sprinkle rock salt evenly over the dry skin. Make sure it is well coated.

  6. Air fry at low temperature
    Place the pork belly with the foil tray into the air fryer. Cook at 185°C for 1 hour. This slow heat gently renders the fat and allows the sauce to soak into the meat.

  7. Finish with high heat
    Increase the temperature to 220°C and cook for another 20 minutes until the skin is golden and crispy.

  8. Rest and serve
    Let the pork belly rest for 5 to 10 minutes before slicing. Serve with rice, pickled vegetables or your favourite sides.

Tips:

  • Always dry the skin right before salting for best crackling.

  • No need to season the meat. The sauce brings all the flavour.

  • The foil tray keeps your air fryer clean and locks in moisture.

  • Depending on your air fryer, you may need to adjust time or temperature slightly. Some models cook hotter or cooler, so keep an eye on the final stage.

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