Pork belly is made for the air fryer: the fat renders and the edges go crisp and golden while the inside stays tender. A light cornflour coat helps them crisp, then a quick BBQ glaze at the end turns them sticky. Cook them a little longer for extra crunch if you like.
Everything you need
- 500 g pork belly, cut into 3 cm cubes
- 1 tbsp cornflour (cornstarch)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp fine salt
- ⅓ cup barbecue sauce
- 2 tbsp honey
- 1 tbsp soy sauce
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Pat the pork belly cubes dry and toss with the cornflour, garlic powder, paprika and salt.
For this step
- 500 g pork belly
- 1 tbsp cornflour (cornstarch)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp fine salt
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Preheat the air fryer to 200°C / 400°F. Lay the cubes in a single layer with space around each one.
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Air fry for 16 to 20 minutes, shaking every 5 minutes, until deep golden and crisp at the edges.
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Meanwhile stir the barbecue sauce, honey and soy sauce together.
For this step
- ⅓ cup barbecue sauce
- 2 tbsp honey
- 1 tbsp soy sauce
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Tip the hot pork into a bowl, add the glaze and toss to coat, then return to the basket for 2 minutes so it caramelises.
For this step
- 500 g pork belly
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Scatter with sesame seeds or spring onion and serve.
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Pat the pork really dry and don't crowd the basket, so the fat renders and the edges crisp instead of steaming.
- Add the glaze only at the end. Sugary sauces burn if they cook the whole time.
Make it your own
- Swap the BBQ glaze for a sticky char siu or gochujang mix.
- Serve over steamed rice with pickled cucumber to cut the richness.
Storing & reheating
Best fresh. Re-crisp leftovers at 190°C for 3 to 4 minutes. Keeps 2 days airtight in the fridge.
Frequently asked
How long does pork belly take in an air fryer?
Cubed pork belly takes 16 to 20 minutes at 200°C / 400°F, shaking every 5 minutes, plus 2 minutes more after glazing.
Do I need to boil the pork belly first?
No. Cubes this size cook through and crisp in the air fryer without any pre-cooking.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.