Air Fryer Pork Belly Slices

Ingredients

• 700 g pork belly slices, skin on if possible
• 1 tsp fine sea salt (plus extra for the skin, if your slices have skin)
• 1 tsp Chinese five-spice powder
• 1 tsp garlic powder
• ½ tsp cracked black pepper
• 1 tsp light brown sugar (optional, helps browning)
• 1 tbsp neutral oil or light olive oil

• 2 tbsp hoisin sauce
• 1 tbsp honey
• 1 tsp rice vinegar or apple cider vinegar
• ½ tsp sesame oil
• 1 tsp light soy sauce

• Steamed jasmine rice
• Sliced cucumber and spring onions
• A sharp dipping sauce (sriracha, lime, and a pinch of sugar works well)

Instructions

Step 1: Dry, Score, and Season

1. Pat the pork belly slices very dry with kitchen paper—moisture is the enemy of crispness . If your slices have skin, use a sharp knife to score it lightly in a crosshatch pattern without cutting into the meat; this helps the fat render and the skin blister.
2. In a small bowl, mix the salt, five-spice, garlic powder, pepper, and brown sugar. Rub the oil over both sides of the slices, then coat evenly with the spice mix. If your slices are skin-on, press an extra pinch of salt specifically onto the skin side .

Step 2: Preheat and Arrange

1. Preheat your air fryer to 190°C (375°F) for 3–4 minutes. This step matters: a hot basket gives the slices an immediate sear rather than a slow, steamy start.
2. Arrange the slices in a single layer , leaving a small gap between each one. Do not stack or overcrowd—if your basket is small, cook in two batches. Crowding traps steam and you’ll end up with chewy pork instead of crisp-edged slices .

Step 3: First Cook (Render and Roast)

1. Air fry at 190°C for 12 minutes . Flip the slices halfway through (around the 6-minute mark) using tongs. You should see the fat turning translucent and the edges beginning to brown.

Step 4: Crisp Phase

1. Increase the temperature to 200°C (400°F) and cook for another 5–8 minutes , depending on thickness. Keep an eye on them—thinner slices (under 1 cm) may be done at 5 minutes, while thick-cut slices might need 8. The slices are ready when the meat is cooked through (a probe should read at least 63°C / 145°F) and the edges are deeply browned and crisp .
2. If your slices have skin and it isn’t blistering, flip skin-side up for the final 2–3 minutes at 200°C. That direct blast of heat usually finishes the job .

Step 5: Glaze (Optional, Last 2 Minutes Only)

1. While the pork cooks, whisk the hoisin, honey, vinegar, sesame oil, and soy sauce together. Do not brush this on earlier —the sugar will burn and turn bitter before the meat is done.
2. In the final 2 minutes of cooking, pull the basket out, brush the slices generously with the glaze on both sides, and return them to the air fryer at 200°C. Let them caramelize for 1–2 minutes per side, watching closely so the glaze doesn’t scorch .

Step 6: Rest and Serve

1. Transfer the slices to a warm plate and rest for 3–5 minutes . This brief rest lets the juices redistribute so they don’t run out when you bite in. Serve immediately with rice, greens, and extra glaze on the side.

Nutrition

Calories: ~420 kcal · Protein: ~18 g · Fat: ~33 g · Carbohydrates: ~8 g – · Saturated Fat: ~12 g · Sugar: ~7 g (from glaze) · Sodium: ~480 mg