Air Fryer Pork Belly Roast
Crispy Outside, Tender Inside: A Hearty Air Fryer Pork Belly Breakfast
This recipe comes from a working mom who only manages to prepare breakfast due to her evening work schedule. Feeling grateful for her mother-in-law who prepares lunch and dinner, she decided to cook pork belly for breakfast, as she didn’t have time in the evening. Using an air fryer, she achieved a perfectly crispy exterior and a moist, tender interior. Her husband and parents-in-law absolutely loved it! Enjoy this simple yet incredibly delicious air fryer pork belly recipe for a satisfying start to your day, without the mess of oil splattering.
Main Ingredient- 800g Pork Belly Roast
Seasoning- 1 Tbsp Olive Oil
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbsp Olive Oil
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, score the pork belly. This helps the seasoning penetrate better and ensures even cooking for a more delicious result. (Don’t worry if you forget this step!) Drizzle olive oil all over the pork belly. This ‘oil bath’ is the secret to keeping the inside juicy while achieving a crispy exterior. Finish by sprinkling salt and pepper. I wanted to use herb salt but couldn’t find it, so I opted for a simple salt and pepper seasoning.
Step 2
Once seasoned, place the pork belly in the refrigerator. It’s being prepared for cooking tomorrow morning. Like the diligent ‘Flower Grandma’ who wakes up at 5:30 AM to prepare breakfast for her husband who leaves for work early, it’s good to have your ingredients ready. If you need to serve breakfast by 6 AM, starting the cooking around 5 AM would be ideal. While pork belly for breakfast might seem unusual, it’s a great way to fuel up and start the day with energy. After all, meat is a fantastic source of power!
Step 3
Place the seasoned pork belly into a preheated air fryer and cook at 200°C (390°F) for 25 minutes. Fast cooking is key when time is short! Honestly, I wanted to cook it at 180°C (350°F) for a gentler roast, but being a bit rushed, I set it to 200°C for a quicker cook. A great advantage of the air fryer is being able to check on the food mid-cook. While the pork belly was roasting, I busily prepared some spicy cucumber salad with soybean paste and a refreshing green onion salad.
Step 4
After 25 minutes, flip the pork belly and roast again at 200°C (390°F) for another 15 minutes. It’s beautifully golden brown and perfectly cooked! This recipe is quite simple; you basically just need to roast it. To prevent it from getting too crispy, turn it occasionally to ensure even cooking. As it cooks, the fat will render and drip away, making the meat even more savory. My father-in-law came in asking, ‘What’s that delicious smell?’ – the aroma of roasting pork belly is truly captivating! Unlike boiled pork (suyuk), it’s more savory, and compared to very crispy roasts, it has a better texture, likely due to the rendered fat.
Step 5
The pork belly is perfectly cooked! The exterior boasts a satisfying crispiness, while the inside is incredibly juicy and tender. This tenderness makes it suitable for both children and adults to enjoy. Since much of the fat has been rendered out, it feels less heavy to eat in the morning. Look at that juicy interior! It looks absolutely delicious. If I had cooked it any longer, it might have turned into a crisp!
Step 6
This 800g cut of pork belly was more than enough for our family of five, and we all enjoyed it immensely. The meat was surprisingly tender, and wrapping it with blanched Chinese cabbage was absolutely heavenly! Served with a homemade ssamjang (made with soybean paste, gochujang, sesame oil, minced garlic, corn syrup, and chopped green onions), the flavor was even more fantastic. Everyone was hooked on the pork belly, even for breakfast! I was worried they might not like the idea of pork belly in the morning, but to my surprise, they all enjoyed it, so I think I’ll make it more often.
Step 7
Ideally, I would have presented the roasted pork belly beautifully on a plate, but time was of the essence, so I ended up just placing it on the plate. I had to serve my husband quickly as he needed to eat by 6 AM, so a fancy cut and garnish had to wait. Despite the rush, I felt thankful that my husband enjoyed it so much. He’s so lovely when he eats whatever is served! This is my way of showing appreciation.
Step 8
This morning was a flurry of activity: roasting the pork belly, making the green onion salad, preparing the spicy cucumber with soybean paste, and blanching Chinese cabbage. For my mother-in-law, who is vegetarian, I prepared blanched bean sprouts for a bean sprout rice dish. My goal is to be a good daughter-in-law and a wonderful wife, which for me, means ensuring everyone has a hearty breakfast. As a working mom, I want to make sure my family eats well in the morning, and I’ve realized that even a meat dish is perfectly fine for breakfast.
