These irresistible Air Fryer Pork Belly Bites deliver all the succulent, crispy goodness of traditional pork belly with less mess and cooking time, thanks to the magic of the air fryer. Each bite-sized cube offers the perfect contrast between meltingly tender meat and caramelized, crispy exterior, all glazed in a sweet and savory Asian-inspired sauce that creates an addictive flavor profile. Whether served as an impressive appetizer, game day snack, or main dish component, these pork belly bites will quickly become a requested favorite in your recipe collection.

Why You’ll Love This Recipe

Crispy perfection: Achieves that coveted crackling exterior without deep frying
Time-efficient: Ready in a fraction of the time of traditional methods
Less mess: No splattered oil or multiple pans to clean
Balanced flavors: Perfect combination of sweet, savory, and umami notes
Versatile serving options: Works as appetizers, main dish, or addition to rice bowls
Crowd-pleaser: Guaranteed to impress guests at any gathering

Ingredients

For the Pork Belly

Pork belly – The star ingredient, delivering rich flavor and luxurious texture
Salt and pepper – Essential seasonings that enhance the meat’s natural flavors
Baking powder – The secret to extra crispy skin through chemical reaction
Olive oil or cooking spray – Helps promote browning and prevents sticking

For the Glaze

Soy sauce – Provides deep umami foundation and salt component
Brown sugar – Creates caramelization and balances the savory elements
Honey – Adds distinctive sweetness and helps with glazing
Garlic – Contributes aromatic pungency that complements the rich pork
Ginger – Adds warming spice notes and traditional Asian flavor profile
Rice vinegar – Brings necessary acidity to balance the rich, fatty meat
Sesame oil – Delivers distinctive nutty flavor that rounds out the sauce
Sriracha or gochujang – Adds heat that can be adjusted to preference

For Garnish

Green onions – Provides fresh contrast and color
Sesame seeds – Adds texture and visual appeal
Red pepper flakes – Optional heat and color accent

Step-by-Step Instructions

Preparing the Pork Belly

Start with 1.5 pounds of fresh pork belly, preferably with the skin on for maximum texture contrast. If your pork belly comes in one large piece, place it on a cutting board and use a sharp knife to slice it into bite-sized cubes, approximately 1-inch each. Uniformly sized pieces ensure even cooking, which is crucial for achieving the perfect texture throughout.

Pat the pork belly pieces thoroughly dry with paper towels. This step is absolutely essential—moisture is the enemy of crispiness, and taking the time to ensure the surface is completely dry will significantly improve your results. Once dried, place the pork belly cubes in a medium bowl.

Season the pork belly with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of baking powder. The baking powder may seem unusual, but it’s a chef’s secret for achieving extra crispy skin. It works by raising the pH level of the meat surface, allowing proteins to break down more efficiently and creating more surface area for browning and crisping. Toss the cubes thoroughly to ensure each piece is evenly coated with the seasoning mixture.

For best results, allow the seasoned pork belly to rest uncovered in the refrigerator for at least 1 hour, or preferably overnight. This resting period serves two purposes: it allows the surface to dry out further, promoting crispiness, and it gives the salt time to penetrate the meat, enhancing flavor throughout.

Air Frying the Pork Belly

When you’re ready to cook, preheat your air fryer to 380°F (190°C) for about 3 minutes. Preheating ensures immediate cooking when the pork belly is added, which helps achieve the best texture.

Lightly spray the air fryer basket with cooking spray or brush with a small amount of olive oil to prevent sticking. Arrange the seasoned pork belly cubes in a single layer in the air fryer basket, being careful not to overcrowd. Depending on the size of your air fryer, you may need to cook in batches. Overcrowding will lead to steaming rather than crisping, so take the time to cook in batches if necessary.

Cook the pork belly for 10 minutes at 380°F (190°C), then shake the basket or flip the pieces with tongs to ensure even cooking. Increase the temperature to 400°F (200°C) and cook for an additional 5-7 minutes until the pork belly is golden brown and crispy on the outside. The internal temperature should reach at least 145°F (63°C) for food safety.

The two-stage cooking process allows the fat to render slowly first, then creates the final crispy exterior at the higher temperature. If your pork belly isn’t as crispy as you’d like after this time, you can add an additional 2-3 minutes of cooking, checking frequently to avoid burning.

Preparing the Glaze

While the pork belly is cooking, prepare the glaze. In a small saucepan, combine ¼ cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons honey, 3 cloves of minced garlic, 1 tablespoon grated fresh ginger, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1-2 teaspoons of sriracha or gochujang (adjust according to your heat preference).

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar and honey. Allow it to cook for about 5-7 minutes until it reduces slightly and becomes syrupy. The glaze should coat the back of a spoon when ready. If it’s too thin, continue simmering for a few more minutes; if too thick, add a tablespoon of water to adjust the consistency.

The reduction process concentrates the flavors and creates a sauce that will adhere beautifully to the crispy pork belly. Remove from heat once the desired consistency is reached and set aside until the pork belly is finished cooking.

Glazing and Serving

When the pork belly is crispy and golden, transfer the pieces from the air fryer directly into a large bowl. Pour about two-thirds of the warm glaze over the pork belly pieces and gently toss to coat evenly. The hot pork will absorb some of the glaze, creating an incredible flavor profile that permeates each bite.

Transfer the glazed pork belly bites to a serving dish and drizzle with the remaining glaze. Garnish generously with sliced green onions, a sprinkle of sesame seeds, and if desired, a light dusting of red pepper flakes for color and additional heat.

Serve immediately while hot and crispy. These air fryer pork belly bites are perfect as an appetizer with toothpicks for easy serving, or as a main dish alongside steamed rice and stir-fried vegetables for a complete meal. The contrast between the crispy, caramelized exterior and the succulent, tender meat inside creates an irresistible texture that will have everyone reaching for more.

Pro Tips

For maximum crispiness, ensure pork belly is completely dry before seasoning
The overnight rest in the refrigerator is optional but highly recommended
Don’t crowd the air fryer basket—cook in batches if necessary
Save rendered pork fat from the air fryer for future cooking
Double the glaze recipe and save half for dipping sauce
For less heat, remove seeds from chilies or reduce the amount of sriracha

Variations and Creative Ideas

The basic pork belly bite recipe provides an excellent foundation for experimenting with different flavor profiles:

Korean-Inspired

Transform these bites with a Korean flair by modifying the glaze. Replace the soy sauce with 3 tablespoons of gochujang (Korean chili paste), 2 tablespoons of soy sauce, 3 tablespoons of brown sugar, 1 tablespoon of sesame oil, and 3 minced garlic cloves. Finish with a sprinkle of toasted sesame seeds and sliced green onions for an authentic Korean BBQ experience.

This variation pairs wonderfully with kimchi and steamed rice for a complete Korean-inspired meal. The fermented flavors of the kimchi balance perfectly with the rich, spicy pork belly.

Chinese Five-Spice Twist

For an aromatic Chinese variation, add 1 teaspoon of five-spice powder to the initial seasoning of the pork belly. In the glaze, incorporate 1 star anise, 1 tablespoon hoisin sauce, and reduce the sriracha, letting the complex flavors of the five-spice take center stage.

This version makes an excellent addition to a Chinese-inspired dinner, perhaps served alongside steamed buns and quick-pickled cucumbers for a delightful texture and flavor contrast.

Maple Bourbon Flavor Profile

For an American twist, create a glaze with 3 tablespoons maple syrup, 2 tablespoons bourbon, 2 tablespoons brown sugar, 1 tablespoon soy sauce, and a pinch of cayenne pepper. This sweet and slightly smoky variation is perfect for game day gatherings or as an indulgent weekend treat.

Serve these maple bourbon pork belly bites with creamy coleslaw and cornbread for a fusion of Asian technique and American flavors that will surprise and delight your guests.

Herb and Garlic Mediterranean Style

Take a completely different direction by seasoning the pork belly with dried herbs instead of baking powder. Use 1 teaspoon each of dried rosemary, thyme, and oregano, plus 3 minced garlic cloves. After air frying, toss with olive oil, lemon zest, and fresh herbs instead of the Asian glaze.

This Mediterranean version is delicious served with a garlic aioli dipping sauce and makes a fantastic addition to a charcuterie board or antipasto platter.

Serving Suggestions

These versatile pork belly bites work well in various meal contexts:

As an Appetizer: Serve with toothpicks and a small bowl of extra glaze for dipping. The individual pieces make perfect one-bite starters for cocktail parties or gatherings.

In Rice Bowls: Create a satisfying main dish by serving the glazed pork belly over steamed jasmine or brown rice with stir-fried vegetables like bok choy, bell peppers, and sugar snap peas. Drizzle with additional sauce and sprinkle with furikake or nori strips for an extra umami boost.

In Bao Buns: Stuff steamed bao buns with 2-3 pork belly pieces, quick-pickled carrots and cucumbers, and fresh cilantro for a handheld delight reminiscent of Taiwanese gua bao.

With Noodles: Toss the glazed pork belly with cooked ramen, soba, or udon noodles, adding some of the glaze thinned with a bit of hot water to create a sauce that coats the noodles. Add blanched vegetables for a complete meal in a bowl.

On Skewers: Thread the cooked pork belly pieces onto skewers alternating with chunks of pineapple, bell peppers, and onions for a fun presentation that works especially well for outdoor gatherings.

Storage and Reheating Advice

While these pork belly bites are best enjoyed fresh from the air fryer, leftovers can be stored and reheated with reasonably good results:

Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The glaze will help keep the meat moist, though the exterior will lose some of its crispiness.

Freezing: These pork belly bites can be frozen for up to 2 months. Freeze them on a baking sheet in a single layer until solid, then transfer to a freezer-safe bag or container. This prevents them from sticking together and allows for easier portioning when reheating.

Reheating: For the best texture when reheating, return the pork belly bites to the air fryer at 380°F (190°C) for 3-4 minutes until heated through and re-crisped on the outside. Alternatively, arrange on a baking sheet and reheat in a 375°F (190°C) oven for 7-10 minutes. Avoid microwave reheating if possible, as it will make the pork belly chewy rather than crispy.

Make-Ahead Tips: If preparing for a party, you can cook the pork belly in the air fryer ahead of time, then reheat and glaze just before serving to maintain maximum freshness and texture.

Frequently Asked Questions

Can I use pork belly with the skin removed? Yes, skinless pork belly will still work, though you’ll miss out on some of the crispiness that the skin provides. If using skinless pork belly, reduce the initial cooking time by about 2 minutes.

My pork belly isn’t getting crispy. What am I doing wrong? The most common issues are not drying the pork belly thoroughly enough before cooking, overcrowding the air fryer basket, or having the temperature set too low. Make sure the pork belly is completely dry, cook in batches if necessary, and consider increasing the temperature by 10-15 degrees for the final cooking phase.

Can I make this recipe in a conventional oven? Yes, though the results won’t be quite the same. Bake at 425°F (220°C) on a wire rack over a baking sheet for about 30-35 minutes, turning halfway through cooking. Finish under the broiler for 2-3 minutes to crisp the exterior further.

Is there a way to make this recipe less fatty? Pork belly is inherently a fatty cut, which is what gives it its luxurious texture. However, you can render out more fat by parboiling the pork belly cubes for 5 minutes before drying, seasoning, and air frying. This extra step removes some of the fat while still maintaining the meat’s tenderness.

Can I use this glaze on other proteins? Absolutely! This versatile glaze works beautifully on chicken wings, salmon, tofu, or even roasted vegetables. Adjust cooking times accordingly for different proteins.