Air Fryer Crispy Whole Pork Belly with Skin On Recipe
This crispy-on-the-outside, juicy-on-the-inside whole pork belly with skin on recipe is perfect for budget-conscious and busy individuals. It's cooked in an air fryer for convenience. Served with buldak mayo (불닭마요) and mala sauce (마라소스) to balance the richness and add a flavorful kick.
📝 Editor's Notes
This air fryer whole pork belly recipe is designed for you to easily enjoy crispy-on-the-outside, juicy-on-the-inside whole pork belly at home.
It's especially for those living alone or who don't have much time to cook, allowing you to complete a wonderful dish with just an air fryer, without complicated steps.
Serving it with buldak mayo (불닭마요) and mala sauce (마라소스) helps balance the potentially rich flavor of pork belly, ensuring you can enjoy it deliciously until the last bite.
It's also a perfect dish for a special dinner on weekends or for entertaining guests.
Another great advantage is that you can cook it cleanly without worrying about oil splatters.
🛒 Ingredient Tips
When choosing whole pork belly with skin on, it's important to select fresh meat with a good ratio of fat to lean meat.
The fat layer should not be too thick or thin, and the lean meat should be bright red and firm.
Fresh pork belly with skin on typically has clean, shiny skin.
For large green onions, choose those with fresh roots, vibrant green color, and a firm texture.
The longer and plumper the white part of the green onion, the sweeter it will be when roasted, enhancing the flavor.
For paprika powder and onion powder, you can use commercially available products.
Remember to seal and store spices in a cool, dry place after opening to preserve their aroma.
🔄 Substitution Guide
You can use whole pork belly (samgyeopsal (삼겹살)) instead of whole pork belly with skin on.
Pork belly with skin on is characterized by its five layers of skin, fat, meat, fat, and meat, making it chewier and richer, but pork belly (without skin) is also delicious.
However, there may be a difference in texture depending on whether the skin is present.
If you don't have paprika powder, you can use smoked paprika powder for a deeper, smoky flavor.
Instead of onion powder, minced garlic or thinly sliced fresh onion can be used, but the powder form is better for evenly infusing flavor into the meat.
Instead of buldak mayo (불닭마요) and mala sauce (마라소스), you can create your own preferred sauce using regular mayonnaise and gochujang (고추장) or ssamjang (쌈장).
🥘 Ingredients
👨🍳 Cooking Points
The most important cooking points for this recipe are 'moisture removal' and 'temperature control.' First, thoroughly pat dry the whole pork belly with skin on using paper towels to remove any blood and moisture to ensure crispy skin.
If this step is omitted, the skin may become tough or soggy, so remember this.
Second, temperature control is key during air frying.
Cooking at a high temperature from the start can burn the outside while leaving the inside undercooked.
Therefore, follow the two-stage cooking method: cook at 120°C (250°F) for 50 minutes to cook the inside thoroughly, then crisp the skin at 200°C (390°F) for 10 minutes.
Lastly, placing large green onions under the meat adds a deeper flavor as the fat seeps into them.
👨🍳 Directions
Carefully pat dry the whole pork belly with skin on using paper towels to remove any blood and excess moisture.
Score the skin side of the pork belly in a crisscross or parallel pattern.
On a tray, sprinkle salt, black pepper, paprika powder, and onion powder evenly and mix them.
Season the scored pork belly evenly with the prepared spice mixture.
Arrange large green onions on the air fryer tray, cut to fit the size of the meat, then place the seasoned pork belly on top.
Place in the air fryer and cook at 120°C (250°F) for 50 minutes first.
After 50 minutes, remove the large green onions, add whole garlic cloves to the tray, then return the pork belly to the air fryer and cook for an additional 10 minutes at 200°C (390°F).
Remove the finished whole pork belly, slice it into bite-sized pieces, and slice the air-fried large green onions to serve alongside.
(Optional) Spread buldak mayo (불닭마요) and mala sauce (마라소스) on the sliced pork belly, then return it to the air fryer and reheat for 3 minutes at 160°C (320°F).
💡 Tips
To achieve crispy skin, it's crucial to thoroughly remove blood and moisture before cooking.
Placing large green onions under the meat during air frying helps with hot air circulation. The pork belly fat will render into the green onions, enhancing their sweetness.
Cooking at a high temperature from the start can burn the outside while leaving the inside undercooked. It's best to cook thoroughly at a low temperature first, then crisp the skin at a high temperature.
When the pork belly starts to feel rich, serving it with buldak mayo (불닭마요) and mala sauce (마라소스) can cut through the richness and offer a new flavor experience.
📦 Storage & Reuse
The cooked whole pork belly can be stored in an airtight container in the refrigerator for 2-3 days.
For longer storage, slice it into single-serving portions and freeze.
It's best to consume within about 2 weeks when frozen.
To reheat refrigerated pork, warm it in an air fryer at 160°C (320°F) for 5-7 minutes to restore its juiciness.
If you have leftover pork belly, chop it up and use it in kimchi fried rice or stews for another delicious meal.
If there are leftover roasted green onions, chop them and use them in stir-fries.
🥢 Who This Is For
This air fryer whole pork belly is perfect for busy individuals wanting a simple yet special meal, or for gatherings like camping trips or home parties.
It's great because you can cook it cleanly without worrying about oil splatters.
For side dishes, cold beer or carbonated drinks are good, and preparing fresh kimchi salad (geotjeori (겉절이)) or a refreshing vegetable salad alongside will help balance the richness and create a more abundant dining table.
🔥 Nutrition Info
This recipe is based on 2 kg of whole pork belly with skin on, so assuming 4 servings, each serving is estimated to be around 600-700 kcal.
Protein is approximately 40-50g, fat around 50-60g, and carbohydrates (including seasoning and vegetables) are estimated at about 10-15g.
Whole pork belly is rich in high-quality protein and B vitamins (especially B1), which can help combat fatigue.
It also contains minerals such as iron and zinc.
Large green onions and garlic contain allicin, which is good for strengthening immunity, and paprika powder adds vitamin C and antioxidants.
Be mindful of sodium intake when adding sauces.
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