If you’ve never tried air fryer pork belly bites, now’s the time. These crispy, sticky chunks of pork are super easy to make and pack a ton of flavor. You get that perfect balance of sweet, savory, and a little tang, all wrapped up in a caramelized glaze. The air fryer gets the pork belly golden and crisp without all the mess of deep frying. I like to make a quick sauce on the side with the leftover marinade—it’s great for drizzling. Serve it with rice, noodles, or just eat it straight. I promise you’ll live these bites and make them on repeat. Let’s get cooking.
Ingredients for air fryer pork belly bites
- 1 lb pork belly, cut into large chunks
- 2 tsp dark soy sauce
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 1/2 tbsp brown sugar
- 1 tsp five-spice powder
- 1 tbsp fresh grated garlic
- 1 tbsp fresh grated ginger
- 1 tbsp rice vinegar
- 2 tbsp honey
- Sesame seeds, for garnish
Cilantro, for garnish
How to make crispy pork belly in the air fryer
- Prep the pork belly
- Rub pork belly pieces with salt and let it sit for 5–10 minutes to draw out moisture and clean the meat.
- Rinse and pat dry using paper towels.
- Make the marinade
- In a bowl, mix together: soy sauce, dark soy sauce, oyster sauce, brown sugar, five-spice powder, garlic, ginger, vinegar, and honey
- Marinate the pork
- Toss pork belly in the remaining marinade.
- Let it sit for at least 30 minutes, or up to 2 hours if you’ve got the time.
- Air fry
- Preheat your air fryer to 450°F.
- Arrange pork belly in a single layer.
- Cook for 15 minutes, and flip halfway.
- Make the sauce
- Heat the reserved marinade over medium heat.
- Add a splash of water to thin it out. Stir until it starts to bubble and thicken.
- Keep in mind it’ll thicken more as it cools.
- Serve
- Drizzle sauce over the pork belly.
- Garnish with sesame seeds and chopped cilantro.
- Serve hot.
Tips for Making Crispy Sticky Air Fryer Pork Belly Bites
Cut Bigger Pieces
Pork belly shrinks a lot during cooking, especially in the air fryer. I’ve made the mistake of cutting the chunks too small, and they always cook down into chewy little bits. Aim for pieces that feel slightly oversized—about an inch and a half. The fat will render out, and you’ll end up with crispy outsides and juicy centers. Cutting them too small also means you lose that nice bite and texture. Bigger chunks hold up better and are way more satisfying. Just keep the size consistent so everything cooks evenly.
Salt to Clean and Dry
This step does more than just flavor. I always rub the pork belly with salt to help pull out moisture and clean off any strong or funky smell. Let it sit salted for a few minutes, then rinse and pat it dry with paper towels. You want the surface dry before marinating. This step makes a big difference in the final texture. Skipping it? You’ll probably end up with steamed bites instead of crispy ones.
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Save the Marinade
The leftover marinade is packed with flavor, so don’t toss it. Pour it into a small pot, add a splash of water, and simmer it down into a sauce. It thickens as it cooks, and even more as it cools, turning into a sticky glaze that’s perfect for finishing your pork belly. Drizzle it right before serving or use it as a dip. It adds a bold, sweet-salty layer to the dish that ties everything together. That sauce is what makes these bites feel complete—it’s your secret weapon.
Don’t Overcrowd the Basket
The air fryer works by circulating hot air around the food. If you pile in too much pork belly, the air can’t get through. The result? Steamed meat instead of crispy bites. Spread the pieces out in a single layer with a little space in between. If you’re making a lot, cook in two rounds. It might take longer, but you’ll get much better results. Crowding the basket is one of the most common mistakes with air fryers—easy to avoid and totally worth it.
Flip Halfway for Even Cooking
Most air fryers heat stronger on one side, so flipping halfway helps everything cook evenly. At the 10-minute mark, open the basket and flip the pork belly chunks with a tong. This gets both sides crispy and stops one side from overcooking. You’ll get more even browning and a better texture overall. It only takes a few seconds but makes a huge difference. Set a timer so you don’t forget.
Don’t Skip the Rest
Once the pork belly is out, I always let it rest for a few minutes before serving. This helps the fat settle and keeps the juices where they belong. If you cut or bite into it too early, the texture turns greasy and the flavor falls flat. A short rest—like 3 to 5 minutes—is enough to make everything taste better. It also helps the glaze stick if you’re saucing it at the end. It’s like e a little reset that makes a big difference.
Add a Garnish for Balance
The pork belly is rich and sweet, so a little freshness goes a long way. Sprinkle sesame seeds and chopped cilantro over the top before serving. The sesame adds nuttiness and crunch, and the cilantro brings brightness to balance out the fat. If cilantro’s not your thing, try thin-sliced green onions or even a squeeze of lime. You don’t need much—just enough to cut through the richness and make it feel complete.
These air fryer pork belly bites are so good, they might become your new go-to snack or meal prep protein. I like to eat mine straight out of the basket, but they also go great with rice bowls, lettuce wraps, or noodles. Give it a try, and you’ll get why they’re a favorite.
Air Fryer Pork Belly
Equipment
- 1 air fryer
Ingredients
- 1 lb pork belly cut into large chunks
- 2 tsp dark soy sauce
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 1/2 tbsp brown sugar
- 1 tsp five-spice powder
- 1 tbsp fresh grated garlic
- 1 tbsp fresh grated ginger
- 1 tbsp rice vinegar
- 2 tbsp honey
- Sesame seeds for garnish
- Cilantro for garnish
Instructions
Prep the pork belly
- Rub pork belly pieces with salt and let it sit for 5–10 minutes to draw out moisture and clean the meat.
- Rinse and pat dry using paper towels.
Make the marinade
- In a bowl, mix together: soy sauce, dark soy sauce, oyster sauce, brown sugar, five-spice powder, garlic, ginger, vinegar, and honey
Marinate the pork
- Toss pork belly in the remaining marinade.
- Let it sit for at least 30 minutes, or up to 2 hours if you’ve got the time.
Air fry
- Preheat your air fryer to 450°F.
- Arrange pork belly in a single layer.
- Cook for 15 minutes, and flip halfway.
Cook the sauce
- Heat the reserved marinade over medium heat.
- Add a splash of water to thin it out. Stir until it starts to bubble and thicken.
- Keep in mind it’ll thicken more as it cools.
Serve
- Drizzle sauce over the pork belly.
- Garnish with sesame seeds and chopped cilantro.
- Serve hot.
