This is one fourth of a store-bought pork belly slab about 4 to 5 lbs., sliced into ½” thick then cut into about 1 inch wide pieces. It will be enough for 2 to 3 people after they are cooked served with other side dishes.
The recipe is for about 1 to 1 ½ lbs. pork belly
Put together:
- 1 tsp. salt
- 1 tsp. garlic powder
- ½ tsp. cayenne pepper (more if you like it hotter)
- 1 tsp. paprika
- ½ tsp. black pepper
Sprinkle the mixture on the pork pieces and toss to evenly coat each piece of pork. Let stand for about 15 minutes or so before cooking to absorb the seasonings.
Lay them singly on the basket or tray of your air fryer. Do them in batches if you only have one tray. Make sure the bottom tray is in place to catch the fat drippings.
Cook in 400°F air fryer oven for 8 to 10 minutes. Turn the pieces over and cook some more for about 3 minutes or until they look fried crisp.
My air fryer has two trays so I exchange their positions midway or so of cooking until they both look done.
This pork belly above was from an American grocery store and without the skin.
I repeated the recipe using pork belly from an Asian store with the rind attached and the result is below. It’s almost having lechon if I had the lechon sauce. But it is very good with those crispy skins. Cooking in the air-fryer surely saves time and healthier too, because they are not deep fried in oil.
They can be eaten as is or served over pancit noodles. It is also good with escabeche (sweet and sour sauce).
Kusina ni Norie 
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