Ingredients
Scale
1 pork belly
Salt
Instructions
- Use paper towel to pat the pork belly dry — especially the skin. The drier the skin, the better the crackle. Cut the pork belly into portions that will fit into your air fryer. For me, with my dual drawer Ninja Air Fryer, I cut mine into two pieces.
- Grab a sharp knife and carefully score the skin in straight lines. Don’t go too deep — you want to cut just through the skin, not into the meat.
- Sprinkle salt all over the top. Be generous — it helps dry out the skin even more and brings that delicious crunch.
- Pop the pork belly into your air fryer, skin side up. Cook for 45 minutes at 180ºC or until the skin is crisp and the meat is cooked through. Keep an eye on it toward the end so it doesn’t burn.
- Let it rest for 5–10 minutes before slicing. Then serve it up with whatever you like — rice, noodles, bao buns, or just as-is with a side of crunchy slaw.