Air Fryer Pork Belly Bites
Small cubes of pork belly crisp well in the air fryer because the circulating heat renders fat from every side at once. Cooking them at a moderate heat first and then turning it up melts the fat without burning it. Pouring off that fat halfway, and a little water in the drawer, keep the smoke down. A five-spice rub adds warmth without a sticky glaze.
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Total Time
- 35 mins
- Servings
- 6 servings
How do you make Air Fryer Pork Belly Bites?
Cut 700 g (1 1/2 lb) skinless pork belly into 2.5 cm (1 inch) cubes, pat dry and toss with five-spice, garlic powder, brown sugar, salt and pepper. Air fry in a single layer at 180°C (350°F) for 15 minutes, shaking twice, pour off the fat, then crisp at 200°C (400°F) for 8-10 minutes. Pork is safe at 71°C (160°F).
- Total time
- 35 mins
- Calories
- 410 per serving
- Protein
- 11 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Pork
Rub
For the drawer
To serve
Equipment
Air fryer (5.5 L / 6 qt or larger) · Sharp knife · Large bowl · Tongs · Heatproof container for the fat · Plate lined with paper towels
Quick Directions
Cut the pork
If the pork belly still has its rind, slice it off with a sharp knife.
Season
Mix the five-spice, garlic powder, brown sugar, salt and pepper in a large bowl.
Prepare and preheat the air fryer
If your air fryer has a drawer under a removable crisper plate, pour 3-4 tbsp of water into the drawer.
Render the fat
Spread the cubes in the basket in a single layer with a little space between them.
Pour off the fat
Pull out the drawer and set it on a heatproof surface.
Crisp
Air fry at 200°C (400°F) for 8-10 minutes until deep golden and crisp.
Drain and serve
Tip the bites onto the paper towel-lined plate for a minute, then serve hot, scattered with green onions, with lime wedges for squeezing over.
Step-by-Step Instructions
Every step for making air fryer pork belly bites, written out in full.
Cut the pork
If the pork belly still has its rind, slice it off with a sharp knife. Cut the pork into 2.5 cm (1 inch) cubes, keeping them as even as you can so they cook at the same rate. Pat them very dry with paper towels.
Season
Mix the five-spice, garlic powder, brown sugar, salt and pepper in a large bowl. Add the pork and toss until every cube is coated.
Prepare and preheat the air fryer
If your air fryer has a drawer under a removable crisper plate, pour 3-4 tbsp of water into the drawer. It catches the dripping fat so it doesn't burn and smoke. Skip this if your manual says not to add liquid. Preheat the air fryer to 180°C (350°F) for 3 minutes.
Render the fat
Spread the cubes in the basket in a single layer with a little space between them. 700 g fits in one layer in a 5.5 L (6 qt) basket; in a smaller basket, cook in 2 batches and allow the full time for each. Air fry at 180°C (350°F) for 15 minutes, shaking the basket or turning the cubes with tongs every 5 minutes.
Pour off the fat
Pull out the drawer and set it on a heatproof surface. Lift out the crisper plate with the pork on it, or tip the cubes into a heatproof bowl, then carefully pour the hot rendered fat and any water from the drawer into a heatproof container. Left in the drawer, the fat smokes at the higher heat.
Crisp
Put the crisper plate and pork back in the drawer, raise the heat to 200°C (400°F) and air fry for 8-10 minutes more, shaking once, until the cubes are deep golden and crisp outside, the fat looks translucent rather than white, and the meat shows no pink. Pork is safe at 71°C (160°F); cubes this size are well past that by the time they crisp.
Drain and serve
Tip the bites onto the paper towel-lined plate for a minute, then serve hot, scattered with green onions, with lime wedges for squeezing over. Serve them with toothpicks as a snack or over rice as a meal.
Recipe Tips
- Put the pork belly in the freezer for 20-30 minutes before cutting it. Firmer fat makes neater cubes.
- Smoke comes from fat burning on the hot drawer. Water in the drawer, a clean drawer with no old grease, pouring off the fat halfway and not going above 200°C (400°F) all help.
- Air fryers vary, and the sugar in the rub can scorch. Check the bites from 6 minutes into the crisping stage.
- Let the rendered fat cool until it sets, then put it in the bin or keep it in a jar in the fridge for frying. Never pour it down the sink.
- If you avoid gluten, check the label on the five-spice powder. Most are pure ground spices, but some blends contain fillers.
Variations
- Honey soy: in the last 2 minutes, toss the bites with 1 tbsp honey mixed with 1 tbsp soy sauce, then return them to the basket until sticky. Use tamari labelled gluten-free to keep them gluten-free.
- Smoky barbecue: replace the five-spice with 1 tsp smoked paprika and 1/2 tsp ground cumin, and toss the cooked bites with 3 tbsp barbecue sauce.
- Salt and pepper: leave out the five-spice and sugar, and season with 1 tsp salt, 1 tsp coarsely cracked black pepper and 1/2 tsp chili flakes.
Nutrition (per serving)
| Calories | 410 |
|---|---|
| Protein | 11 g |
| Carbs | 1 g |
| Fat | 40 g |
| Saturated fat | 14.5 g |
| Fibre | 0.2 g |
| Sugar | 0.7 g |
| Sodium | 420 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for 3-4 days.
- Freezer
- Freeze cooked bites in an airtight bag for up to 2 months. They soften in the freezer but crisp again when reheated.
- Reheat
- Reheat in the air fryer at 200°C (400°F) for 4-5 minutes from the fridge or 8-10 minutes from frozen, until sizzling and hot to 74°C (165°F).
Air Fryer Pork Belly Bites FAQs
How long does pork belly take in the air fryer?
Pork belly cut into 2.5 cm (1 inch) cubes takes about 25 minutes: 15 minutes at 180°C (350°F) to render the fat, then 8-10 minutes at 200°C (400°F) to crisp. Cook until the outside is deep golden and the meat shows no pink. Pork is safe at 71°C (160°F).
How do you stop pork belly from smoking in the air fryer?
The smoke comes from rendered fat burning in the hot drawer. Add 3-4 tbsp of water to the drawer under the crisper plate if your model allows it, start with a clean drawer, pour off the fat after the first 15 minutes and keep the heat at 200°C (400°F) or below.
Should you remove the skin from pork belly for bites?
For these bites, yes. Rind only puffs into crackling after it has been dried and salted for hours, so on quick-cooked cubes it usually turns hard and chewy. Cut the rind off before cubing, or buy skinless pork belly, and save skin-on slabs for roasting whole.
Why are my pork belly bites chewy instead of crispy?
Usually the pork was damp, the basket was crowded or the rendered fat stayed in the drawer. Pat the cubes dry, cook them in a single layer, pour off the fat after 15 minutes and finish them at 200°C (400°F).
Can you make pork belly bites ahead?
Yes. Cook them up to 3 days ahead, cool them and refrigerate within 2 hours. Re-crisp them in the air fryer at 200°C (400°F) for 4-5 minutes, until sizzling and hot to 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
