Crispy Air Fryer Pork Belly

Directions

1. 1

   Cut the pork belly into wide strips that fit your Air Fryer basket. Pat them completely dry with paper towels to remove all surface moisture.

2. 2

   Score the skin with a sharp knife in parallel lines, cutting deep into the meat without going all the way through. This ensures even cooking and extra-crispy skin.

3. 3

   Rub coarse salt generously all over, pressing firmly into the skin. Let it rest for at least 30 minutes — the salt draws out residual moisture for a crispier result.

4. 4

   Remove excess salt and pat dry again with paper towels. The drier the skin, the better the crackling.

5. 5

   With the meat side facing up, rub in the smoked paprika, black pepper, garlic powder, and lemon juice. Coat evenly with your hands, keeping the skin clean of spices.

6. 6

   Place the strips skin-side up in a foil nest with the edges turned up to catch cooking juices, keeping the meat moist during cooking.

7. 7

   Brush white vinegar over the skin — this is the key trick for achieving perfect crackling.

8. 8

   Cook in the Air Fryer preheated to 200°C (400°F) for 40 minutes. At the 20-minute mark, brush with vinegar once more.

9. 9

   Rest for a few minutes, then slice along the score lines or cut into cubes. Serve with lemon wedges and your favourite dipping sauce.