Air Fryer Pork Belly Bites
These Air Fryer Pork Belly Bites are the perfect appetizer or snack, and you can even serve them as a main course with some veggies and dipping sauce. The crispy skin and rich flavors make these little morsels a favorite with the whole family. What I love most is that I can have them on the table in just 30 minutes!
Pork is an amazing source of protein that I love cooking with, and it’s also budget friendly. That really matters these days, especially if you’ve got a big family or a lot of mouths to feed at parties. Pork has saved me more than once. My Instant Pot pulled pork has come to the rescue at birthday parties with over ten guests, and these bacon-wrapped pork medallions I serve as an appetizer are always the first to go. Total win!
Table of contents
The flavor in this dish is something else. Pork belly kind of reminds me of bacon, just thicker and even more satisfying. The skin gets nice and crispy, just like deep-fried, but without the mess or all that oil. That’s one reason I love using the air fryer, it gets everything super crunchy and full of flavor. With just a handful of simple ingredients like brown sugar, oil, and a few spices, you’ll have these bites ready in 30 minutes. Just scroll down and follow my steps.
Why you will love this recipe
- Crispy outside, juicy inside: These pork belly bites come out with the perfect golden crust, thanks to the air fryer. They’re crunchy on the outside, tender in the middle, and honestly, I don’t miss deep frying one bit.
- Super flavorful from pantry basics: I season the pork with a simple mix of garlic powder, smoked paprika, brown sugar, salt, and pepper. So yummy!
- Dinner in a flash: I can pull off in 30 minutes start to finish. I slice the pork belly while it’s cold, toss it with the seasoning and oil, and the air fryer does the rest.
- Snack board star or dinner hero: I serve these bites as appetizers at parties or throw them in a bowl with veggies and dipping sauce for a full dinner.
What you will need
- Pork belly: I use about 1.5 pounds, but you can scale up if you’re feeding a crowd.
- Canola oil: Olive oil works too, or just use whatever you like to cook with.
- Sesame oil: This adds a toasty flavor I really love with pork.
- Brown sugar: Just a little sweetness helps the pork caramelize and crisp up.
- Garlic powder: This gives the bites a savory and garlicky flavor.
- Salt and black pepper: I keep it classic with a good sprinkle of both.
How to make
1. Preheat and prep the pork: I set the air fryer to 400°F and let it heat up while I pat the pork belly dry with paper towels. Then I slice it into one-inch pieces using a sharp knife and add the sesame oil to a large bowl.
2. Mix the seasoning: I add the rest of the ingredients to the bowl with the sesame oil and give everything a good stir until it’s well combined.
3. Coat: I toss the pork belly pieces into the bowl and mix them around until every piece is fully coated with the seasoning mixture.
4. Air fry the pork: I place the pork belly pieces in the air fryer basket in a single layer, working in batches if needed. I cook them at 400°F for 18 to 20 minutes, flipping a few times as they crisp up. Once they’re golden and sizzling, I take them out and serve them warm with a sprinkle of sesame seeds on top.
Expert tip
Cut the pork belly cold
The key tip for cooking this recipe is to slice the pork belly while it’s cold. When it’s chilled straight from the fridge, it’s much easier to cut cleanly into even pieces. That helps everything cook at the same rate and gives you better crisping all around. I learned that after one too many times trying to slice warm and slippery pork belly and regretting it. Now, I always put it in the fridge for about 20 minutes so it hardens up.
More tips to consider:
- If I want the skin even crispier, I pop the pork under the broiler for a few minutes before serving. It gives it that final crunch I love.
- Cooking time can change depending on the size of the pork pieces and your air fryer. I always keep an eye on it since each model cooks a little differently.
- I make sure not to overcook the pieces. Crispy is great, but once they go too far, they can turn bitter and black.
- I let the pork rest for a minute or two before serving so the juices settle and the texture stays perfect.
- Clean the air fryer basket soon after cooking. Pork belly releases fat, and it’s easier to clean while warm.
Recipe variations
- Garlicky: If you’re like me and love garlic, go ahead and add an extra half teaspoon of garlic powder.
- Make it spicy: I sometimes mix in 1 teaspoon of chili powder when I want a little heat. It balances nicely with the sweetness from the brown sugar.
- Heat it up: For more of a spicy kick, I sprinkle in ½ teaspoon of Cajun seasoning or red pepper flakes.
- Make it smaller: You can cut the pork belly into smaller pieces if that’s what you like. Just keep an eye on the air fryer since smaller bites may cook a little faster.
- Buffalo bites: To turn these into buffalo-style bites, I soak the pork in a little homemade buffalo sauce before cooking. It gives them a tangy and spicy twist that’s great for game day or parties.
Serving suggestions
These little crispy pork bites are one of my favorite things to serve when friends come over, whether it’s game day, a holiday spread, or just a weekend snack board. Sometimes I baste them in my tangy barbecue sauce for a smoky twist, and other times I serve them with a few dipping options like ranch or honey mustard. If you’re not into BBQ, sweet and sour sauce works really well too.
I also love adding them to a dinner plate alongside my garlic herb butter roasted chicken or even tucking them into a rice bowl with roasted veggies. For a night in, I serve them with my homemade apple cider and some air fryer sweet potato wedges for an easy family dinner.
How to store leftovers
- Store: I let the pork cool to room temperature, then store it in an airtight container in the fridge. It stays fresh for three to four days.
- Freeze: I wrap the pork in foil or plastic wrap, then place it in a freezer-safe bag. It keeps well for up to 90 days.
- Thaw: I move the frozen pork to the fridge the night before I plan to serve it so it can thaw slowly and evenly.
- Reheat: Once thawed, I pop the pork into the air fryer for about three minutes to get it crispy again. The microwave works too, just one minute does the job.
Frequently asked questions
I really recommend sticking with pork belly for this recipe because it has the perfect mix of fat and meat. That’s what helps it crisp up on the outside while staying tender in the middle. Other cuts like pork shoulder or loin don’t have the same texture and can end up dry or chewy in the air fryer.
Nope, I leave the skin on and let the air fryer do its thing. The skin crisps up great and adds that delicious crunch everyone loves. If you’re not a fan of crispy pork skin, you can trim it off, but personally, I think it’s one of the best parts.
The trick is to cut the pork belly into even one-inch pieces and make sure your air fryer is fully preheated. That way the fat renders properly, and the meat cooks evenly. If the pieces are too big or the air fryer is too crowded, they might not crisp up as well and could come out a little tough.
More appetizer recipes:
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Air Fryer Pork Belly Bites
Ingredients
- 1 1/2 pounds pork belly
- 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- Sesame seeds for serving
Instructions
- Preheat the air fryer to 400 degrees F.
- Pat dry the pork belly and cut it into 1-inch pieces. For easier cutting make sure the pork belly is cold.
- In a large bowl, combine all the ingredients except the meat.
- Add the pork belly pieces to the bowl and stir until well covered in the mixture.
- After that, arrange the pieces in a single layer in the air fryer basket. If needed cook in batches.
- Air fry for 18-20 minutes, flipping them a couple of times throughout the cooking time. The cooking time will depend on the size of your pork belly pieces. They are done when browned and crispy.
- Remove from the air fryer and serve garnished with sesame seeds and your favorite dipping sauce.
Notes
Cut the pork belly cold
The key tip for cooking this recipe is to slice the pork belly while it’s cold. When it’s chilled straight from the fridge, it’s much easier to cut cleanly into even pieces. That helps everything cook at the same rate and gives you better crisping all around. I learned that after one too many times trying to slice warm and slippery pork belly and regretting it. Now, I always put it in the fridge for about 20 minutes so it hardens up.More tips to consider:
- If I want the skin even crispier, I pop the pork under the broiler for a few minutes before serving. It gives it that final crunch I love.
- Cooking time can change depending on the size of the pork pieces and your air fryer. I always keep an eye on it since each model cooks a little differently.
- I make sure not to overcook the pieces. Crispy is great, but once they go too far, they can turn bitter and black.
- I let the pork rest for a minute or two before serving so the juices settle and the texture stays perfect.
- Clean the air fryer basket soon after cooking. Pork belly releases fat, and it’s easier to clean while warm.