Main Meals

Air fryer pork belly

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15 minutes
1 hour

“This is by far my favourite way to cook crispy pork belly.”

Wine/Spirit Pairing
Woolworths Cherry Cinsault

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  • approx. 1.2 kg pork belly
  • 1 t fennel seeds
  • 1 t salt
  • 2 T vinegar
  • For the BBQ sauce:
  • 1 chilli, chopped
  • 3 cloves garlic, minced
  • 1 T ginger, minced
  • 2 T Woolworths gochujang paste
  • 2 t fish sauce
  • 1 T sesame oil

1. Line the air-fryer basket with foil. Score the skin of the pork belly using a sharp knife. Rub the fennel seeds and
salt all over the pork, making sure it penetrates the incisions.

2. Place the pork on the foil and air-fry at 200°C for 20 minutes. Brush the top of the pork with the vinegar and cook at 180°C for a further 40 minutes.

3. To make the sauce, place all the ingredients into a bowl and air-fry at 180°C for 8 minutes.

4. Cut the pork into squares and serve with jasmine rice, steamed Tenderstem broccoli and the BBQ sauce.

Photographs: Jan Ras
Recipes And Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Find more air-fryer recipes here. 

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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