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Bella’s Crispy Air-Fried Pork Belly Chunks

Bite-sized, golden, and explosive with flavor, Bella’s Crispy Air-Fried Pork Belly Chunks (often called “Carnivore Candy”) are arguably the most addictive way to consume healthy animal fats. By cutting the belly into small cubes before air frying, you maximize the surface area for the fat to “deep-fry” itself. The result is a snack that is glass-like on the exterior with a melt-in-your-mouth, buttery center.

Why use an air fryer for pork belly chunks? The air fryer is superior to the oven for this specific recipe because of the concentrated convection. In a standard oven, chunks can sometimes sit in their own rendered grease and become soggy. In the air fryer, the fat drips away from the meat through the basket, allowing the hot air to hit every side of the cube simultaneously for a 360-degree crunch.

What is the ideal size for the chunks? Aim for 1-inch cubes. If you cut them too small, the meat section can become overcooked and “jerky-like” before the fat fully renders. If they are too large, the center may stay “squishy” while the outside burns. A 1-inch cube provides the perfect ratio of crispy exterior to succulent interior.

How do I get the skin to “pop” without a long roast? If your pork belly has the skin on, the air fryer will do most of the work, but you can help it along:

Dry is King: Pat the cubes completely dry with a paper towel.
The Salt “Sand”: Toss the cubes in a bowl with a generous amount of coarse sea salt. The salt acts as an abrasive and a desiccant, helping the skin blister and “crackle” under the high heat.

What temperature and time should I use? Because you want to render the fat and crisp the outside, a two-stage approach works best:

Stage 1: Air fry at 350°F for 15 minutes. Shake the basket every 5 minutes to ensure the chunks aren’t sticking together. This phase renders the fat.
Stage 2: Crank the heat to 400°F for 5–8 minutes. This is the “crisping phase” where the skin blisters and the fat turns golden brown.

Should I use skin-on or skinless belly? Both work! Skin-on gives you that hard, chicharrón-style crunch. Skinless pork belly chunks will result in a “pork fat nugget” that is crispy and caramelized but easier on the teeth—perfect for those who find traditional crackling a bit too hard.

How do I handle the “smoke” factor? Pork belly is extremely fatty, and as that fat drips onto the bottom of the air fryer, it can smoke. To prevent this, you can place a thin layer of water or a slice of “sacrificial” bread (if you don’t mind the waste) in the bottom tray underneath the basket to catch the drippings and keep them cool.

Are you planning to eat these as a standalone high-fat snack, or are you using them as “croutons” to add crunch to a bowl of ground beef?

Bella’s Crispy Air-Fried Pork Belly Chunks

If you enjoy the flavor of pork belly but prefer a more "bite-sized" experience than full strips, this air fryer method is a game changer. Cutting the belly into chunks increases the surface area, meaning more crispy edges in every mouthful. It is an excellent zero-carb snack or a heavy-hitting main protein that requires zero added oils.

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Prep Time 5

Cook Time 20

Servings 2

Ingredients

1 –2 lbs pork belly strips or a whole pork belly slab
Salt to taste (optional)

Instructions

Prepare the Pork: Place the pork belly on a large cutting board. Using a sharp chef's knife, slice the pork into "big chunks," approximately 1.5 to 2 inches square. Ensure they are relatively uniform in size so they cook at the same rate.
Season: If using salt, toss the chunks in a medium mixing bowl with a generous pinch of salt until evenly coated.
Load the Basket: Place the pork chunks into the air fryer basket. It is okay if they touch slightly, but do not crowd the basket in multiple layers; work in batches if necessary to ensure the air can circulate around each piece.
Air Fry: Slide the basket into the air fryer. Set the temperature to 450°F and cook for 20 minutes.
Shake (Optional): At the 10-minute mark, carefully pull out the basket and give it a firm shake to reposition the chunks. This ensures the bottom sides get as crispy as the tops.
Check for Doneness: The pork belly is finished when the fat has turned a deep golden brown and the edges look slightly charred and bubbly.
Drain and Serve: Use tongs to remove the chunks from the basket, leaving the rendered liquid fat behind. Let them sit for 2 minutes before eating, as the interior fat will be extremely hot.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: To regain the crunch, reheat in the air fryer at 400°F for 3–5 minutes.