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This air fryer roast pork belly recipe transforms fatty pork into crispy celery crowns with a savory herb glaze—no smoker required. After years of perfecting my technique at Atlanta’s The Smoky Pig, I’ve adapted it for home cooks using just an air fryer.
The secret? Scoring the belly in a diamond pattern and layering flavors through slow, even cooking. Trust me, this delivers restaurant-quality results without the wait.
The beauty of air frying pork belly lies in its precision. You’ll score the thick-cut belly for even rendering, then coat it in a foolproof blend of salt, pepper, and fresh herbs before air-frying at 375°F for 45 minutes.
The air fryer’s circulating heat creates those coveted crispy edges while keeping the interior tender. No flipping, no fuss—just crispy perfection every time. I’ve tested this method with 10-pound bellies, but it scales beautifully for smaller cuts too.
What you’ll end up with is golden, crackling pork that snaps when sliced, revealing juicy pink meat beneath. The celery crowns—thinly sliced celery wrapped around the belly—add a decorative touch while infusing subtle sweetness.
Serve with a drizzle of the herb glaze (garlic, thyme, and a splash of apple cider vinegar) for a balance of savory, sweet, and tangy flavors that’ll have everyone asking for seconds.
This recipe is perfect for holiday feasts, game day spreads, or a special weekend dinner. Pair it with roasted potatoes or a crisp green salad to round out the meal.
The best part? Leftovers reheat beautifully—just crisp them up in the air fryer for a few minutes. Let’s get cooking!
Ingredients for air fryer roast pork belly
Pork belly, fresh herbs, and crisp celery—just what you need for restaurant-style crispy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Pork Belly 🐖 | 2 lb | Thick-cut, 1-inch minimum |
| Celery Stalks 🧅 | 6 whole | Fresh, crisp, thick stalks |
| Diamond Crystal Kosher Salt 🧂 | ½ cup | Coarse grain preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for flavor |
| Fresh Thyme Leaves 🌿 | ¼ cup | Stems removed, finely chopped |
| Fresh Rosemary Sprigs 🌿 | ⅛ cup | Needles finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced for glaze |
| Apple Cider Vinegar 🍏 | 2 tbsp | Unfiltered preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For glaze and scoring |
| Honey 🍯 | 1 tbsp | Local preferred for flavor |
| Toothpicks 📎 | 12 whole | For securing celery crowns |
| Fresh Parsley Leaves 🌿 | 0.1 cup | Chopped, for garnish |
The pork belly is non-negotiable here—thick-cut, 1-inch minimum from Costco or your local butcher. Look for good marbling and ask for a cut with a thick fat cap. Whole Foods or Trader Joe's often carry pre-sliced options, but nothing beats the butcher counter for quality. The celery should be crisp and vibrant, not woody or yellowing. Fresh thyme and rosemary from the grocery store’s produce section (not dried) make all the difference—Penzeys or Williams Sonoma bulk bins are great if you’re stocking up. For the glaze, local honey adds depth, but any quality honey works. The apple cider vinegar should be unfiltered for that tangy complexity.
No thick-cut pork belly? Ask the butcher to slice a thick cut from a regular belly—they’ll often do it for free. Short on celery? Substitute with thinly sliced fennel for a similar texture. Fresh herbs missing? Dried thyme at one-third the amount works in a pinch, but fresh is ideal. The honey can be swapped for maple syrup if you’re avoiding it. For the vinegar, balsamic adds richness but changes the flavor profile. The toothpicks are crucial—wooden skewers work too, but toothpicks are easier to secure. If you’re feeling fancy, wrap the celery crowns with prosciutto before securing them.
Pork belly keeps 3-4 days in the fridge, wrapped tightly in plastic. The glaze ingredients stay fresh for weeks—just keep the honey sealed and store the vinegar in a cool, dark place. Reheat leftovers in the air fryer at 350°F for 5-7 minutes to restore crispiness. For a holiday feast, double the recipe—10-pound bellies are perfect for a crowd. Garnish with fresh parsley just before serving to keep it vibrant. Store any extra glaze in a small jar in the fridge for up to 2 weeks, perfect for drizzling over roasted veggies.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this method—just salt, pepper, and thyme on that pork belly, then let the air fryer work its magic. No brining, no basting, no stress. The crispy crackling forms while I’m chopping celery for the sides, and honestly? That’s all it takes.
- Crispy-Creamy Magic: That first bite—crunchy exterior, melt-in-your-mouth fat—is what makes this worth it. The kosher salt and thyme cling to the pork like a hug, and the celery adds this bright, fresh cut that balances everything. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: This recipe actually improves the next day. Cold slices of pork belly in a sandwich? Heaven. Reheated in the air fryer for 3-5 minutes? Still crispy. I make a double batch because my kids beg for it, and I’d rather have it than not.
- Budget Luxury: Pork belly isn’t cheap, but this method stretches it like crazy. A single cut feeds four for dinner and gives me three more meals without breaking the bank. Plus, celery and thyme are cheap staples—no fancy ingredients, just pure flavor.
Step-by-step instructions for air fryer roast pork belly
Here's how to transform thick-cut pork belly into crispy, golden perfection with celery crowns and a savory herb glaze.
Prepare the Pork Belly for Maximum Crisp
Start by scoring the pork belly in a diamond pattern using a sharp knife, cutting about ½-inch deep and ½-inch apart. This creates more surface area for the salt to penetrate and the fat to render, resulting in incredible crispiness. Pat the scored belly completely dry with paper towels—moisture is the enemy of crispy skin.
In a small bowl, combine the ½ cup Diamond Crystal Kosher Salt, 1 tsp Freshly Ground Black Pepper, ¼ cup Fresh Thyme Leaves, and ⅛ cup Fresh Rosemary Sprigs. Rub this mixture all over the pork belly, pressing it into the cuts and scoring. Place the seasoned pork belly on a wire rack set over a baking sheet and refrigerate uncovered for 12-24 hours. This dry-brining step ensures maximum flavor penetration and that signature crispy bark.
Create the Celery Crowns
While the pork belly cures, prepare the celery crowns. Trim the bottoms of the 6 whole Celery Stalks to create flat surfaces. Use a sharp knife to cut off the leafy tops, leaving about 3 inches of stalk. Then, make a shallow horizontal cut about ½-inch deep around each stalk, being careful not to cut all the way through.
Gently spread the celery crowns open like flowers and secure them with toothpicks, pushing them through the cut edges. These will sit atop the pork belly during cooking, creating beautiful presentation and extra crispy texture. Set them aside on a plate and keep them dry.
Make the Herb Glaze
In a small saucepan, combine ¼ cup Extra-Virgin Olive Oil, 1 tbsp Honey, 2 tbsp Apple Cider Vinegar, and 4 cloves Garlic Cloves (minced). Bring to a gentle simmer over medium-low heat and cook for 3-4 minutes until the garlic is fragrant and the mixture begins to thicken slightly. Remove from heat and let cool for 5 minutes—this allows the flavors to meld.
Strain the glaze through a fine-mesh sieve to remove the garlic, then transfer it to a small bowl. Stir in 2 tbsp of the reserved thyme and rosemary mixture from the pork belly seasoning. This glaze will add moisture during cooking and create a beautiful caramelized finish on the crispy pork.
Cook the Pork Belly in the Air Fryer
Preheat your air fryer to 375°F for 5 minutes. Place the pork belly fat-side up in the air fryer basket, then carefully arrange the celery crowns on top, pushing them gently into the scored surface. This ensures they crisp up beautifully during cooking.
Cook for 45 minutes, then flip the pork belly and celery crowns using tongs. Brush the top with some of the herb glaze, then continue cooking for another 30-45 minutes until the pork belly reaches an internal temperature of 145°F and the skin is deep golden brown with crispy edges. The celery crowns should be tender and slightly caramelized.
Glaze and Rest for Perfect Texture
Remove the pork belly from the air fryer and transfer it to a cutting board. Brush the remaining herb glaze all over the surface, making sure to get into the scored cuts. Let it rest for 10-15 minutes before slicing—this allows the juices to redistribute and the crispy skin to set properly.
Garnish with the ¼ cup Fresh Parsley Leaves and slice into ½-inch thick pieces, cutting through the celery crowns if desired. Serve immediately with the crispy celery crowns nestled among the slices for an impressive presentation and perfect texture contrast.
Pro Tips For Making Air Fryer Roast Pork Belly
- CRANK THE HEAT FIRST: Air fryers play it safe with temperature, but pork belly needs confidence. Start at 400°F (200°C) for the first 15 minutes—this sears the fat fast and locks in moisture before it renders. After that, drop to 350°F (175°C) to finish cooking evenly without drying out. I learned this the hard way when my first batch turned out greasy but pale inside.
- SALT THE BELLY 24 HOURS EARLY: Diamond Crystal kosher salt is less dense, so use a full 1.5 teaspoons per pound of pork belly. Pat it dry first, then let it sit uncovered in the fridge—this draws out moisture and creates that crispy crust. I was skeptical until I tried it: the skin turns golden and shatteringly crisp instead of rubbery.
- DON’T SKIP THE CELERY BATH: Slice the celery stalks into thick rounds and place them under the pork belly in the air fryer basket. The moisture from the celery steams the pork slightly, keeping it tender while the air fryer works its magic. It’s not just flavor—it’s insurance against dryness, especially if you’re cooking a thick cut.
- REST IT UNDER FOIL: After cooking, tent the pork belly with aluminum foil and let it sit for 10 minutes. This lets the juices redistribute, so when you slice it, you’re not greeted with a sad, weepy center. I know, I know—you’re eager to eat, but trust the process. The difference between a juicy slice and a greasy one comes down to this step.
Perfect pairings for this recipe
Celery Crown Garnish
Those delicate celery crowns aren't just for show—they add a subtle sweetness that contrasts beautifully with the pork's richness. I like to serve them alongside the crispy pork slices, using them as edible garnishes that guests can pick up and enjoy.
For extra flair, lightly brush them with a touch of the herb glaze before serving. 🌿
Herb Glaze Drizzle
The homemade herb glaze is where this dish really shines. I recommend drizzling it generously over the sliced pork belly right before serving—about 2-3 tablespoons per serving.
The combination of garlic, thyme, and apple cider vinegar creates a perfect balance of savory, tangy, and slightly sweet flavors that complement the crispy pork beautifully.
Crispy Potato Pairing
For a complete meal, serve the pork belly with crispy roasted potatoes—tossed in olive oil, salt, and rosemary, then roasted until golden. The potatoes soak up any extra glaze while adding a hearty element to the dish.
I like to use Yukon Gold potatoes for their buttery texture that pairs perfectly with the pork. 🥔
Apple Slaw Contrast
A refreshing apple slaw made with thinly sliced apples, shredded cabbage, and a light vinaigrette cuts through the richness of the pork belly. I use Granny Smith apples for their tartness and red cabbage for color.
The crisp texture and bright flavors make this an excellent palate cleanser between bites of pork.
Cider Cocktail Pairing
To complete the meal, I recommend serving a spiced apple cider cocktail made with 1 part bourbon, 2 parts apple cider, and a cinnamon stick. The warmth of the spices complements the pork's savory notes while keeping the meal balanced.
For a non-alcoholic option, try sparkling apple cider with a squeeze of lemon. 🍎
Leftovers Reinvention
Save any leftover crispy pork belly and celery crowns for quick lunches or sandwiches. I like to shred the pork and pile it high on crusty bread with a smear of Dijon mustard and a sprinkle of fresh parsley.
The celery crowns add a nice crunch to any sandwich—just warm them briefly in the air fryer at 350°F for 2-3 minutes to restore their crispiness.
Nutrition facts
Frequently asked questions about air fryer roast pork belly
Can I use regular pork belly instead of thick-cut?
Yes, but you'll need to adjust the cooking time. Regular pork belly (½-inch thick) cooks faster—reduce total air frying time by 15-20 minutes and check for 145°F internal temp. Ask your butcher to slice a thick cut from standard belly if needed. The key is maintaining that 1-inch minimum thickness for proper fat rendering.
Why is my pork belly not crispy?
Crispiness depends on three things: dry surface, proper scoring, and consistent heat. Pat the belly completely dry before seasoning, score deeply (½-inch cuts), and ensure your air fryer is preheated. Cook fat-side up first—this renders fat away from the meat, creating that signature crackling. If it's still soft, increase temp to 390°F for the last 10 minutes.
Can I make this recipe in a smaller air fryer?
For 3-quart air fryers, reduce the pork belly to 1 lb and use 3 celery stalks. Scale all other ingredients proportionally. The cooking time remains similar (45 minutes first side, 30 minutes second), but monitor closely—smaller air fryers may need 5-10°F higher temp for even crispiness. Use a meat thermometer to avoid overcooking.
How do I reheat leftovers without losing crispiness?
Reheat slices in the air fryer at 350°F for 3-5 minutes—this restores crispiness without drying them out. For whole leftovers, wrap tightly in foil and reheat at 300°F for 10 minutes, then crisp in the air fryer. Avoid microwaving—it turns pork belly soggy. Pro tip: Store leftovers in the fridge for 3-4 days max for best texture.
What's the best way to store the herb glaze?
Transfer the cooled glaze to a small airtight container and store in the fridge for up to 2 weeks. The flavors actually improve over time! Before using, gently reheat in a small saucepan over low heat for 1-2 minutes to restore consistency. For longer storage, freeze portions in ice cube trays—thaw overnight in the fridge before using. The vinegar helps preserve freshness.