Air Fryer crispy pork belly

Air Fryer crispy pork belly

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Course Main Course
Cuisine Air Fryer, Irish
Servings 4


  • 1 kg pork belly
  • 700 ml water
  • 500 ml cider
  • 1 onion sliced
  • 1 clove garlic
  • 1 tsp tyme
  • 1 sprig rosemary
  • Salt and pepper
  • 2 tbsp cider vinegar
  • 3 tsp sea salt


  • In a saucepan, place the pork belly . Add the water, cider, onion, garlic, thyme and rosemary. Bring to the boil. Simmer for 30 minutes over low heat .
  • Remove from the heat and Set aside 5 minutes to cool.
  • Lift the pork belly from the water and set on a tray to cool for 10 minutes.
  • Once cooled, score with a knife or create small holes on the skin with a metal skewer.
  • Brush the skin with some cider vinegar to help remove excess fat coming onto the skin.
  • Sprinkle some salt and set aside for 10-15 minutes.
  • Repeat the process one more time.
  • Place the prepared pork belly in the refrigerator uncovered and leave to dry overnight or 24 hours if possible.
  • Once ready, remove the belly from the fridge and pat dry any excess moisture sipping on the skin surface of the pork belly.
  • Rub some more sea salt on the skin.
  • Preheat the air fryer on air crisp or 200˚C.
  • Place the pork belly in the air fryer basket and air fry for 35-45 minutes until crispy and fully cooked.
  • Remove from the air fryer and carve to serve immediately.
Keyword Air Fryrer, Kevin Dundon, pork

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