1. Start by rinsing the pork belly. Get rid of any debris and, yes, pluck those stubborn hairs from the skin.
2. Dry it off with some paper towels, moisture’s the enemy of crispiness.
3. Grab a sharp knife and lightly score the skin in a crisscross pattern. You’re not aiming to go deep—just enough to let the fat do its thing and transform into crunchy perfection.
4. Flip it over, meat side facing up. Go wild with your Worcester sauce braai mix and ground coriander, or whatever spice blend you’re into. It’s your pork belly, after all.
5. Flip it back to the skin side. Rub a generous amount of coarse salt into those cuts. Don’t skimp, this step is what dreams of golden, crispy crackling are made of.
6. Preheat your air fryer to 400°F. It only takes a few minutes, but it makes all the difference.
7. Lay the pork belly skin-side up in the basket.
8. Cook it at 400°F for 20–30 minutes. This is where the magic starts to happen, so don’t rush it.
9. Turn the pork belly over, so the meat side is on top.
10. Lower the heat to 350°F and cook for another hour.
11. Depending on the size of your pork belly, you might need to adjust the time.
12. Keep an eye on it, good things come to those who wait.

What You’re Left With:

1. Imagine biting into skin so crisp it shatters, followed by juicy, tender meat that practically melts in your mouth. That’s what you’re getting. And the best part? The air fryer takes care of most of the fat, so all that flavor stays locked in where it belongs.
2. Once you’ve had pork belly like this, it’s hard to go back. It’s the kind of recipe you’ll brag about, maybe even guard like a secret. Give it a try and see what everyone’s drooling over. Who knows? You might end up making it a weekly thing.