Air fryer pork belly is the crackling shortcut — layered fat and lean that crisps without heating the whole kitchen. Pork Belly Slices 700g is the plain butcher tray; BBQ Pork Belly Slices 700g is the BBQ-seasoned pack for sticky edges. Shop both in pork and BBQ.
Air fryer method
Pat the slices very dry — moisture is the enemy of crisp skin. Score the skin lightly if it is thick, rub with a little oil and plenty of salt on the skin side, and season the meat side with pepper and five-spice or paprika if you like. Preheat the air fryer to 190°C. Lay slices in a single layer with a gap; cook in batches rather than stacking. Air fry 18 to 25 minutes depending on thickness, flipping halfway, until the meat is cooked through and the skin is blistered and crisp. BBQ packs brown a little faster — start checking at 16 minutes. Drain briefly on kitchen paper. Do not soak in sauce until the last two minutes or the skin softens. If the skin is stubborn, a final 2 to 3 minutes at 200°C usually finishes it. Wipe the basket between batches so old fat does not smoke.
Oven, grill and pan backup
No air fryer: oven 200°C on a rack for 25 to 35 minutes, medium grill 8 to 12 minutes a side, or pan starting skin-side down to render. Browse pork for belly, ribs and sausages, and pork joints when you want a whole belly roast instead.
What to serve
Rice and greens with a sharp dipping sauce, or chips and apple sauce. Leftover belly reheats best in a hot pan or air fryer so the skin crisps again. Freeze interleaved with paper for easy midweek pulls.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.