Air fryer pork belly slices are sticky, crisp-edged comfort without heating the oven — rich, juicy, and ready in under half an hour. Pork Belly Slices 700g is the plain pack for soy and honey nights; BBQ Pork Belly Slices 700g brings the glaze already on. Shop both in pork belly and pork.
Air fryer method
Pat the slices dry. For the plain pack, toss lightly in a little oil, salt, pepper, and a spoon of honey or soy if you like sticky edges. The BBQ pack is already glazed — go easy on extra sugar. Preheat the air fryer to 180–190°C. Arrange in a single layer with a small gap between pieces. Cook 18 to 25 minutes, flipping halfway, until the edges are crisp and the thickest part is cooked through (around 75°C). Watch glazed packs from 15 minutes — sugar browns fast. Rest two minutes on a warm plate. Do not stack; overcrowded slices steam and stay soft. If your air fryer runs hot, drop to 180°C and add a couple of minutes rather than burning the glaze.
Oven, grill and pan backup
No air fryer: oven 200°C for 25 to 35 minutes turning once, medium grill 8 to 12 minutes a side, or a medium pan 6 to 8 minutes a side. Browse pork belly for pack sizes, and pork for chops and loin beside.
What to serve
Rice, greens, and a sharp slaw, or noodles with a drizzle of the pan juices. Leftover belly reheats well in a hot pan for a minute a side — keep covered in the fridge and use within a day or two. Freeze spare packs flat; thaw in the fridge overnight for even cooking.
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.