Pork belly cubed and air-fried until the skin shatters and the inside renders to butter. 1 g net carbs, 25 minutes, no oil. The crispy-fatty meal that turns keto skeptics into converts.
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Most-recommended air fryer for home cooking. 5.8 L basket fits 4 servings, accurate temperature (verified ±2 °C), dishwasher-safe basket.
Pre-cut perforated parchment for the basket — air still circulates, but cleanup is one step. The single biggest convenience upgrade.
The most reliable doneness signal for any protein. Stops the guesswork — chicken at 74 °C, salmon at 63 °C, every time.
Score the skin of the pork belly in a diamond pattern (don't cut through to fat). This is what creates the shattering crackling.
Rub salt and baking soda into the skin. Let sit at room temperature 30 minutes — the baking soda raises pH and the salt draws moisture out, both critical for crispy skin.
Pat skin extremely dry with paper towels. The drier the skin, the crisper the result.
Mix coconut aminos, garlic, ginger, and five-spice in a small bowl. Rub onto the MEAT side only (not skin).
Cube the pork belly into 2.5 cm pieces. Place skin-side up in the air fryer basket — single layer.
Air fry at 180 °C (360 °F) for 15 minutes to render the fat slowly.
Increase to 220 °C (425 °F) for 8-10 more minutes — this is when the skin shatters into crackling.
Rest 3 minutes before serving. The internal temperature should be 80+ °C — fully rendered.
Two independent baskets for cooking protein + side at once. Best for families of 4+ or batch cookers. Premium pick.
Won't scratch the non-stick basket. Heat-safe to 230 °C. The right tool to flip wings, drumsticks, and crispy bits without damage.
Skip parchment liners entirely. Dishwasher safe, lasts years, fits standard 5-6 L baskets. Better long-term cost than disposables.
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