Pork Belly Air Fryer - don’t make this mistake! (Auntie Liz Method) 

Don't ditch your lovely kitchen for a studio! This is definitely more authentic

1.) "bake" setting at 410 F for 20 minutes. 2.) "Grill" setting at "high" for 10 minutes 3.) Rest for 10 minutes.

Tried your recipe and followed it exactly and guess what? It turned out perfect, we had family over and turned the pork belly into crispy pork steamed Bao buns with daikon, shredded carrot with Vietnamese dressing and cucumber - everyone raved over them, wish I could send you photos of the finished product

If you have just a regular airfryer without any funtcions, it works aswell. Its pretty much the same steps but the times and temps are different. For the first part set the airfryer to 100°C for 30 mins, remove the salt after that. And then the next round 200°C for 40 mins. Its from another recipe I found on youtube. You surely can optimize it in some way but I find it the easiest way to go. For this recipe there is no overtime in the fridge needed.

This is beautiful, and I literally just bought an air fryer (the same one in fact, or at least I think so), so I’ll be trying this out. Many thanks!

i tried this today after doing the pre cooking instructions and it works and tastes great. Thank you for sharing this Chef! cheers!

Air Fryers and Pork belly are a match made in heaven. I even buy cheap sliced pork belly from the Coop and it still comes out mega.

Thanks for sharing Liz. Love your videos, full of great recipes and advice. 😊

I make my crispy pork exactly like this for about 7 years when I bougth my first airfryer. Amazing. Love your channel, I`v dreaming about visit your restaurant.

This is awesome, am getting an air fryer soon so will definitely be giving this a go!! I normally do pork belly on my smoker, and when I add the salt to the skin I mix the salt into a paste with egg white. Then it comes off in one big lump.

amazing looking-we will try this. We source good pork belly and have made our own bacon for years but this looks oh so good we have to try it!

A must try

Wow, Haigh's demonstration of making pork belly in the airfryer is incredibly helpful and inspiring! I love how she breaks down the process step by step, making it easy for anyone to follow along and recreate this delicious dish at home. The pork belly turns out perfectly crispy on the outside, while remaining tender and juicy on the inside. This is definitely a must-try recipe for all pork lovers out there! Thank you, Haigh, for sharing your amazing cooking skills with us!

I never in my life would have ever imagined one could make a crispy pork so easily with so little prep time. Thank you for doing the leg work on the R&D so we don't have to. I definitely wanna try this!!

I have a smaller Ninja and I love for all kinds of cooking. A great invention.

I've seen a video on pork belly using the foil boat to salt the meat, but not using an air fryer. This is incredible! Thanks so much, Auntie Liz! I hope Uncle Roger comments on your video.

The 2-drawer Ninja air fryers are particularly great for this as their dimensions are pretty similar to a slice of pork belly you most often see in supermarkets that feed 3-4 people. Roast potatoes in drawer 2, both take about half an hour, perfect timing.

2:05 That's also exactly what I love to do after a long day, when I'm frustrated with things... Fantastic!

I have only come close to making something like this but whilst watching this video I found myself slowly moving closer to the screen and salivating heavily. You make this look easy. Come to think of it that is how professionals do it with their chosen career. Well done.

Thank you so much Elizabeth for all the time spent on perfecting this amazing recipe 🙏 I am super excited to try it. New subscriber 👍

i do it pretty similar but i have a perfekt side ;) i have pots to put in my air fryer and i usually do white cabbage under my pork belly with a bit soy sauce maybe dark beer salt and a bit of shugar and i fry the belly ontop of that everything that comes out of the meat goes into the cabbage .... great mix

Very entertaining and I'm dying to try this in my Christmas present air fryer even though I hate cooking. Subscribed!

Thank you for the video! I'm going to try using your Air Fryer method! BTW: I use a disposable razor to cut the hair down to the skin, no need to pluck or burn them!

Nice. Well explained and not particularly difficult to do. Just needs a bit of forward planning. Will certainly be doing exactly this after the Christmas bash is over. Now off to find more from Elizabeth. Thank you for good clear instructions.

Well done Auntie Liz. I really enjoyed your video and your wonderful narrative. Looking forward to your next video. ❤

Looks great, will definitely give it a go. Try using a blade grip when using a knife, gives you a lot more control.

I have to say it does look delicious. Thanks for this

Great video Elizabeth. Crispy pork belly is something one could wake up in the middle of the night for. Those finger limes are incredible, especially for in a restaurant. Have you tried the other colours, they tend to have a slightly different taste aswell as compliment different colour schemes. Mix them all up to garnish a steak tartar or a ceviche dish. As for chopping the pork belly, go meat side first and crispy side last to save your edge on the knife a bit better. A hefty cleaver works best for myself. If you can get your hands on the smoked maldon you'll be spoiled for life as far as salts go. It is so good, you should never leave it unattended at the pass.. Haha😂 Thnx for sharing this video Elizabeth.

This looks absolutely amazing

That's the most maldon I've ever seen used in one dish. Love it.

I love using the air fryer. I've found pork and chicken cook well in it. The one tip I would give is, get the silicon inserts you can use in them. It makes the cleaning much easier.

Thanks Chef Liz. You've also helped me decide on the Ninja model to get. Ordered the same one! 👍

Did this, can confirm it works incredibly well.

Awesome channel, deserves a lot more subscribers!! Got a question though, I have a cheapo air fryer with just temperature and time. What temps should I set it for the "Bake" and "Grill" and any change in times?

Thank you very much. I'm going to try it.

I don't see the link to the actual recipe in writing, but I will find it. I have a Ninja 9 in 1 with Air Fryer setting, I love the pressure cooking and air fryer functions the best. I just did a nice pork roast with skin that I got from a local farm, it was great. But I wasn't sure if I should do it in my Ninja! Usually I pressure cook my meat, such as chicken and then air fry, but was pretty sure it might mess up my lovely pork crackling, so sadly I did in the oven. BUT it did come out pretty good. I have the other half of the roast in the freezer and cannot wait to try using your directions!! Never would have thought of the vinegar, I did put salt on and did put back in the fridge, but also not over night, so again cannot wait to try this. Also we used to live not that far from Eymet but have recently moved to the N. Dordogne as that is where we finally found our dream home. I'm off to watch more videos!

Worked perfect for me. But i used a regular belly, so i needed 45min at "bake" and just additional 5min at "grill". There i burned a bit of the skin, cause i positioned it too close to the top... 😅 But the result was awesome. A extreamly crunchy skin, wich feels soft while biting at the same time. The best and easiest recipe i tried so far. 👍😀😋

Happy days start with awsome food. Thank you, Chef.

Oh man.. that looked awesome!! Thanks for the video

The skin looks amazing!!

I may have said before but one day my pal and i were in our local Chinese takeaway and we have a great community and relationship with the owners. Off the menu, we were brought out some crispy pork belly by "Steph" (anglicised name she refers to) that "Dave" had prepared as a family treat but he wasn't happy with it due to the moisture content in the air. If that was B-game, A-Game must be off the charts! Definitely going to try this! I need to find one of those skin prickers online!

Auntie Liz…& Crispy Pork…A winning combination.

Yes we use the same method in our restaurant it works very good !

I loved the video. Greetings from brazil. Here we have a recipe kinda similar to this, although we fry the pork belly. We call it "toucinho" or "torresmo". And I do the same think to crisp the skin. Is great. If you don't knew, you should try it.

Am I the only one who thinks Chef Elizabeth is amazingly beautiful and her voice is so soothing!!!

I love the crunch

I have not managed to try pork belly yet... it's on my list for next time I go shopping.

I didn't dry mine in the fridge but pat dry only. 220 for 30 min then 10-15min at 400. Perfection. Saves a day or two of prep. All other instructions were the same.

Excellent recipe! Will dry brining the pork belly overnight create the same results as kicking it with salt in the air fryer?

This looks amazing. What are the times and temps for the oven? While I save for the air fryer.

Thank you Auntie Liz! I ant wait to try it!

11:39 "It's dripping with flavor though. Sorry, children!!" Love you, Auntie Liz!

You don't need to do any fridge overnight. And you don't need to pierce the skin beforehand. Put it in the airfryer in it's foil box for 30 minutes at 120C. Take it out, use the piercer thingy, but more carefully. And don't overdo it. Sprinkle a bit of salt on. Back into the airfryer for another 15 to 20 minutes at 120C Bump up the airfryer to 200C, for 20 to 30 minutes. That's all you need for crispy skin, no 24 hours in the fridge or any of that rubbish I just did it this weekend, and it was fantastic!

I have a Korean market near my house that makes this. Not quite as crispy, but so good.

I don't even know why million of people are your subscribers. We have some crappy stuff promoted, and here - you are making brilliant things. Way to go. Good luck and thank you for sharing!

That looks Superb! I’ve just bought the same ninja & is great. As you say to get that result would take Hours in a standard oven. I’m now going tomorrow to my local butchers to order the best belly, follow it to the tee, then have the boys round for beers & crackling 🎉😂 cheers & keep up the good work x

Thank you for testing out some air fryer recipes!

Good luck!!! for the result

Gei ho! Siu yuk made in the air fryer. Definitely going to try that!

I have a ninja air fryer, there is a dehydrator mode where I can set to dry the skin than to wait overnight in fridge. Some people do a roast setting and set at lower temps. The last 5 minutes they set it high and brush oil on the skin.

Yes, thanks. You earned my subscription.

Pro tip: Cut the rinds before you cook the roast. That makes it easier to slice. That's what we do in Denmark. If you buy a pork belly or pork roast, it's usually pre-cut.

Loved the Ainsley Harriott reference!! Great vid!!

Hello Auntie Elizabeth ! Am I wrong or are you using the top contraption to grill or what ? It looked so good I had to buy me the darned thing 😋

You are killing me. I tried a half dozen times with different recipes to do pork belly. They have all failed partially, but it could be me or my ninja oven. Yours recipe will be my next tryout. That looks so good. Getting a good cut where I live is very difficult. This dish is so bad for you, but so good.

i have a ninja, so not to use the air crisp function? but grill? looks so tasty, top work auntie Liz, uncle roger would be very impressed lol

So.... Air fryer recipe book coming in the near future? Looks perfect.

Just bought the same air fryer and haven't read the manual yet. I'm going to try this recipe for the maiden voyage. Subscribed and liked because I'm an Englishman living in Australia who grows finger limes, plus I love your accent (even though you don't think you have one)

finger limes are native to australia. amazing on oysters

😋 Thanks for great video! Am inspired now!

Thank you Chef!

Love the hawker-style kitchen

Made this before (without the vinegar, I used the salt in the fridge drying process to create the crust). When cutting, I use a cleaver; or just turn it skin-side down. Hi from Melbourne, AUS.

Five spice is important too, depends if you want to add more flavour to it. Some prefer saltier skin too (that’s the whole purpose of eating crispy pork apparently)

Cooked this 20 times to make a video? There are people that can help you with that… You can still cook for me anytime,no recipe practice needed. I saw your skills. Even the little salt with the garlic was textbook. Being beautiful doesn’t hurt either.

OMG that crunch ❤❤❤❤❤❤❤❤

Lovely job.

delicious gona try

95% of us are going to be using average quality pork belly we find at the local market. this recipe is for high quality pork as she stated in the video; like a Berkshire, Duroc pork, breeds that are naturally more tender. for your average pork, the skin and meat won't tenderize that quickly under an hour. if you're having the problem where the skin is crispy, but hard and tacky to chew, poach your your pork belly for an hour or so before Liz's refrigeration step.

Hello Elizabeth! What material is your cutting board made from? Thanks for the reply!

Lovely job! what is your cutting board??

Auntie Liz is the best of the best.....👍👍👍👍👍👍👍👍👍

That crispy roast pork belly skin is chef’s kiss! It looks so amazing; imagine how crispy and juicy it must taste! Poking the pork is a great stress reliever too btw. And even painter Vincent Van Gogh loves it too!

Thank you Aunty Liz! My wife has been bugging me to get an air fryer and after seeing your video I am going to give it a try. Your pork looks fantastic. I don't think it would last long around my family. My only issue is going to be convincing my local butcher to bring in better quality pork belly. They regularly stock it but it certainly doesn't look like the piece you are using. I may end up looking for some on line.

I like how these videos are shot in a working kitchen, instead of a studio :)

Love it, thanks

I've had pork completely ruined for me at bad carverys. This is kinda temping me back! I have a Ninja too :)

Made a more pedestrian version a month ago. Thinner slices (an inch thick) are done in like 30 minutes.

Liz's videos always underline that the attention to little details like using the torch to "clean off" the pork skin is so vital in making what seems like a relatively simple dish turn out perfectly. With that said, as much as she's trying to make these accessible for the rest of us, the casual skill in how she does things like chop veggies and scores the pork reminds me of how wide the gap sometimes feels between a professional like her and us home chefs.

I do that same action after a long hard day too, quite therapeutic

Amazing chef! 😋

❤Tried it... absolutely fantastic...thx auntie Liz❤... The spring onion salad was amazing👍

When cutting a piece of crispy pork, mostly, we do it with skin side down.

found you through Uncle Roger, enjoyed the episodes you did together. Love your content too btw so thanks :)

In Germany or more specifically in Frankonia, we have something that seems to be fairly similar to this dish. It is called Schäuferle. Maybe you want to check it out :)

Comment about the quality of the pork is spot on - supermarket pork will never be tender in under an hr needs three to four hrs low and slow

I’ve just bought an air fryer, exactly the same make as yours AL, and sure am going to give this a go. I don’t know if you can help as my request is more machine related, but I have a bake function yet not a grill function. Instead it has a max crisp setting which I assume to be the hottest available. Are they broadly similar or is it best not to risk drying out the pork belly and instead finishing under an oven grill with the foil boat intact? Thank you for a great video, Charlie.

No idea how i got here, but you got a new subscriber :D awesome easy recipe with great result!

Uncle Roger would be proud, great results, plus nice you said "Sorry Children" a bit of Uncle Roger rubbing off. Defiantly lifetime Auntie Liz status.

There are so many crispy pork belly recipes online, but outside of Norway there's little to no awareness of the norwegian style of making Christmas Pork Belly. This looks really crispy though, but that knife would definitely have been saved by the Norwegian method instead!