The other day, I found a small piece of pork belly left in the fridge that I hadn’t used. I couldn’t keep it for another day, so I took it out, prepped it, and voilà — air fryer roast pork for a late-night supper! It was my first time making it in the air fryer, and I was pleasantly surprised by how crispy the skin turned out. Definitely my go-to method now for smaller cuts of pork belly!
Ingredients
Pork belly, prepped (find the steps here!)
Method
1. Wrap in Foil
• Wrap the sides and bottom of the pork belly with aluminium foil, leaving only the skin exposed.
2. Pack with Salt
• Cover the exposed skin with a thick, even layer of coarse salt.
3. First Air Fry
• Place the pork belly in the air fryer and cook at 160ºC for 20 minutes.
4. Remove Salt
• Take the pork out, carefully brush off and discard the coarse salt from the skin.
5. Second Air Fry
• Return the pork belly to the air fryer and cook at 200ºC (max heat) for another 20 minutes, or until the skin is bubbly and crispy.
Crispy skin, juicy meat, and barely any cleanup — I’m officially a convert. If you’ve got a small piece of pork belly lying around, this is your sign to pop it into the air fryer!
A Singaporean Mum 
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