Pork Belly Air Fryer Recipe

Step 1

Start this recipe the night before you want pork belly for dinner! Using a metal skewer, punch holes into the pork belly skin, about 1½-2 inches (4-5 centimeters) apart. Try not to poke all the way through the meat (though it's OK if it happens sometimes).

Step 2

Rub all sides of the pork belly with the salt. Let the pork belly sit, skin side up, on a plate in the fridge overnight. Wipe any excess moisture that forms on the plate or the pork belly with paper towels.

Step 3

The next evening: mix the baking powder, garlic powder, sage, rosemary, and thyme together. Rub this mixture on all sides of the dried pork belly.

Step 4

Mist an air fryer baking tray with cooking spray. Place the pork belly on the tray, skin side up. Generously mist the pork belly skin with the cooking spray. You want the baking powder to be thoroughly moistened by the spray. You can rub the skin of the pork belly if there are any clumps of dry baking powder left after misting with the oil. (Watch the recipe video below for visuals of this process.)

Step 5

Place the baking tray in the top rack position in your air fryer oven. The pork belly should not touch the top heating element in the oven. Air fry for 40 minutes at 250°F (120°C). Then turn up the heat to 400°F (200°C) and air fry for an additional 10 minutes. (Check your pork belly at this point. If the skin is not nice and crispy, you may need an additional 10 minutes of cooking time at 400°F (200°C) for crunchy skin.)

Step 6

Troubleshooting: If there is some ash or baking powder residue left on the pork belly skin at the end of the cooking time, it will wipe away easily with a paper towel. If you see that your pork belly is bulging in the middle as it cooks, you can move it to the lower rack in the air fryer oven.

Step 7

After air frying, let the pork belly rest for 10 minutes. Then slice it into ½-inch (1¼ centimeter) thick slices. Note: The minimum safe internal temp for pork belly is 145°F (63°C).

Step 8

Preheat the oven to 400°F (200°C). Put the carrots, zucchini, bacon fat, thyme, rosemary, salt, and black pepper in a large roasting pan. Mix well.

Step 9

Roast the veggies for 40-50 minutes until the carrots are tender, stirring halfway through cooking time. Keep warm until serving time.

Step 10

Shortly before serving, warm the cinnamon applesauce on the stovetop or in a microwave.

Step 11

To serve: put ⅙ of the pork belly slices on each plate. Top with about ¼-cup of the warmed applesauce. Serve the roasted carrots and zucchini on the side. P.S. Don't miss the updated video here: https://youtu.be/a2S9FQW_SDo It's more detailed than the recipe video below!