AIR FRYER PORK BELLY BITES Recipe

I’m a food blogger and I’m excited to share my Fried Pork Belly that uses a clever seasoning and an air fryer technique to create a memorable Memorial Day or 4th of July appetizer.

I love a good appetizer that makes people shut up and stare. My Air Fryer Pork Belly Bites are crazy simple, and every time I use pork belly skin on or off and a hit of smoked paprika people lose their minds.

They’re crispy, melt-in-your-mouth, and oddly addictive which makes them perfect for Memorial Day or 4th of July crowds. I pin this one often.

If you scroll through Air Fryer Recipes Pork Belly you’ll see why. You might think it’s all show until you try it, then you’ll be the one getting the recipe requests.

Ingredients

• Pork belly: Rich in protein and fat, very savory, not the healthiest but super flavorful.
• Baking powder: Helps crisp the skin when cooked, it’s a leavening agent, no nutrients.
• Light brown sugar: Adds a touch of sweetness and caramel notes, boosts browning.
• Smoked paprika: Gives smoky depth and color, low in calories but big on flavor.
• Garlic powder: Concentrated savory punch, little nutrition but lots of umami.
• Cayenne pepper optional: Adds heat and capsaicin, may boost metabolism, use sparingly.
• Green onions optional: Fresh bite, adds mild onion flavor and some vitamin K.

Ingredient Quantities

• 1 1/2 pounds pork belly skin on or off
• 1 tablespoon neutral oil (vegetable or canola)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon light brown sugar
• 1/4 teaspoon cayenne pepper optional
• 2 tablespoons chopped green onions optional

How to Make this

1. Cut 1 1/2 pounds pork belly (skin on or off) into roughly 1 inch bite size cubes, trim any really thick pieces so they cook evenly, then pat them very dry with paper towels.

2. In a medium bowl mix 1 tablespoon neutral oil with 1 tablespoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 tablespoon light brown sugar and 1/4 teaspoon cayenne if you want heat.

3. Toss the pork belly cubes in the oil and baking powder spice mix until every piece is evenly coated, use your hands so the coating sticks good.

4. Let the coated pork rest uncovered in the fridge for at least 15-30 minutes if you can, longer (up to overnight) will dry the surface more and give extra crispness, but if youre short on time just move to the next step.

5. Preheat your air fryer to 380 degrees F for about 5 minutes. Arrange the pork in a single layer in the basket, dont overcrowd it, do batches if needed.

6. Air fry at 380 degrees F for 10 to 14 minutes, shaking or flipping the basket every 4 minutes so the fat renders evenly and pieces brown on all sides.

7. Increase temp to 400 degrees F and air fry 3 to 6 more minutes to really crisp the outside, watch closely so it doesnt burn; total time will depend on your air fryer and piece size.

8. When theyre deep golden and the edges are crisp, transfer bites to a paper towel lined plate to drain for a minute or two.

9. Sprinkle with 2 tablespoons chopped green onions if using, serve hot. If any pieces arent quite crisp, pop them back in the fryer for 1 to 2 minute bursts until perfect.

Equipment Needed

1. Sharp chef’s knife, for cutting the pork into 1 inch cubes
2. Sturdy cutting board, you dont want it slipping around
3. Medium mixing bowl, to toss pork with the baking powder and spices
4. Measuring spoons (tsp and tbsp) for the spices and oil
5. Paper towels and a plate to pat dry and drain the bites
6. Air fryer with a basket or tray that fits your model
7. Tongs or a small spatula, for flipping and shaking the pieces
8. Oven mitts or heatproof gloves, the basket gets hot fast
9. Kitchen timer or phone timer, so you dont overcook them

FAQ

AIR FRYER PORK BELLY BITES Recipe Substitutions and Variations

• Pork belly: swap for pork shoulder or boneless pork butt, cut into similar sized cubes. Theyre fattier than loin so they stay juicy, but may need a bit more cook time to get tender and crisp.
• Baking powder: make a quick substitute by mixing 3 quarter teaspoon baking soda plus 1 and a half teaspoon cream of tartar to equal 1 tablespoon baking powder, or if you just want extra crunch use about 1 tablespoon cornstarch to coat the pieces.
• Light brown sugar: use dark brown sugar 1 to 1, or use granulated sugar plus a touch of molasses for that molasses flavor try 1 tablespoon sugar plus about 1 eighth teaspoon molasses.
• Smoked paprika: if you dont have it use sweet paprika plus a pinch of cumin or a small pinch of chipotle powder for smokiness, or add a drop of liquid smoke sparingly and mix 1 to 1 with the paprika amount.

Pro Tips

1) Dry the meat good and give it time. Pat the cubes until theyre almost squeaky, then chill them uncovered if you can. Even 30 minutes helps, overnight is better for extra crisp. Moisture is the enemy of crunch so dont skip this.

2) Use baking powder not baking soda, and keep the coating thin. Baking powder makes the outside puff up and get crisp, but too much feels powdery. Mix the powder with the spices and oil so it sticks, and use your hands to rub it on evenly.

3) Don’t overcrowd the basket. Crowding steams the pork instead of crisping it, so do batches. Also shake or flip pieces every few minutes so the fat renders and browns all around. Crank the heat only at the end so the outside crisps without burning the sugar.

4) Watch the sugar and finish on short bursts. Brown sugar gives great color but it burns fast, so keep an eye when you boost the temp. If some pieces arent perfect, 1 to 2 minute re-crisp bursts work great. Let them drain a minute on paper towels, and toss right after with green onions so they still stick.