Air Fryer Honey Soy Pork Belly Bites
Why this recipe works
- Crisp edges: The air fryer’s circulating heat helps render the pork belly fat while browning the outside.
- Sweet-savoury glaze: Honey caramelises around the pork, while soy sauce, garlic and ginger keep the flavour savoury and aromatic.
- Short hands-on time: A brief marinade and air-fryer cooking method keep the recipe practical for a fast appetiser or rice bowl topping.
Get the most out of this recipe
Timing notes
- Brief marinating is enough: The small pork belly cubes take on flavour quickly, so a short room-temperature stand works well before cooking.
- Let the glaze set: A short rest after air frying helps the sticky coating settle slightly before serving.
- Best served hot: The bites are at their crispest soon after cooking, before the caramelised glaze softens.
Common mistakes
- Do not overcrowd the basket: Leave space between the pork pieces so the air can circulate and the edges can brown properly.
- Watch the glaze: Honey can darken quickly, so reduce the heat to 190°C (375°F) near the end if the pork is colouring too fast.
- Preheat the air fryer: Starting in a hot basket helps the pork belly render and brown rather than sit in its own fat.
Ingredient swaps
- Swap the honey: Maple syrup can be used for a less sticky glaze with a deeper, toffee-like sweetness.
Make-ahead tips
- Prep ahead: The pork can be cut and the glaze ingredients prepared in advance, then combined shortly before cooking.
- Reheat to re-crisp: Reheat chilled leftovers in the air fryer at 190°C (375°F) until piping hot and the edges have crisped again.
- Best texture same day: The pork keeps in the fridge, but the freshly cooked version has the best contrast between crisp edges and sticky glaze.
Equipment you'll need
Ingredients
Instructions
- Cut the pork belly into 2 to 3 cm cubes. In a mixing bowl, whisk together the honey, light soy sauce and sesame oil. Finely grate in the garlic and ginger.
- Add the pork belly to the bowl and toss until every piece is well coated. Leave to stand for 15 minutes at room temperature to take on flavour. Meanwhile, preheat the air fryer to 200°C (390°F).
- Arrange the pork belly bites in the basket in a single layer, leaving a little space for air flow. Air fry for 10 minutes, then shake the basket well to redistribute. Continue to air fry for 10 to 12 minutes until sticky, deeply browned and crisp at the edges.
- Slice the spring onion thinly. Transfer the pork belly bites to a serving plate and let them sit for 2 minutes so the glaze sets slightly. Scatter over the spring onion and serve hot.
Recipe notes
Tips
- If the glaze is colouring too quickly, lower the temperature to 190°C (375°F) for the final few minutes and keep shaking the basket so nothing catches.
- For extra crisp edges, drain off rendered fat from the drawer halfway through cooking, then return the bites to finish air frying.
Substitutions
- Replace Honey with Maple syrup for a less sticky, more toffee-like finish.
Storage
- Refrigerate up to 3 days
- Cool and refrigerate in a sealed container for up to 3 days. Reheat in the air fryer at 190°C (375°F) for 4 to 6 minutes until piping hot and re-crisped.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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