Oh my gosh, you HAVE to try this air fryer pork belly salad with ginger soy dressing – it’s the kind of meal that makes you do a little happy dance while eating! I discovered this combo when I was desperately craving something crispy, salty, and sweet all at once but didn’t want to babysit a frying pan. That’s when my trusty air fryer came to the rescue. Fifteen minutes later? Pure magic – crackling pork belly pieces over fresh greens, all drizzled with that tangy-sweet dressing that somehow makes vegetables exciting. It’s become my go-to when I want something restaurant-worthy without the fuss.
Why You’ll Love This Air Fryer Pork Belly Salad with Ginger Soy Dressing
Trust me, this salad is a game-changer. Here’s why:
- It’s crispy, juicy, and flavorful – all at once.
- Ready in under 30 minutes – perfect for busy nights.
- That ginger soy dressing? Tangy, sweet, and downright addictive.
Perfect Texture in Minutes
The air fryer works its magic here, giving you pork belly that’s crackling on the outside and tender on the inside – no greasy mess, no splattering oil. It’s like having a fryer’s speed with an oven’s precision. For more on the science behind air frying, check out this FDA guide to cooking food safely.
Bold Flavors, Minimal Effort
That dressing? Oh, it’s a star. Just a few pantry staples – soy sauce, honey, ginger – come together in seconds to create a flavor bomb that ties everything together. It’s the kind of balance that makes you want to lick the bowl.
Ingredients for Air Fryer Pork Belly Salad with Ginger Soy Dressing
Gather these simple ingredients – you probably have most already! I like to separate everything into three groups because it makes prepping so much easier when you’re hungry and in a hurry.
For the Pork Belly
- 500g pork belly, sliced into 1cm thick strips (trust me, this thickness gets perfectly crispy!)
- 1 tsp salt (I use coarse sea salt for extra flavor)
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil (just enough to help the seasoning stick)
For the Salad Base
- 4 cups mixed salad greens (I love a combo of baby spinach and rocket)
- 1 cucumber, thinly sliced (English cucumbers work best)
- 1 carrot, julienned (or use a peeler for pretty ribbons)
For the Ginger Soy Dressing
- 2 tbsp soy sauce (use light soy if you’re watching sodium)
- 1 tbsp honey (or maple syrup for vegans)
- 1 tbsp freshly grated ginger (yes, fresh makes ALL the difference)
- 1 garlic clove, minced (about 1 tsp)
- 1 tbsp rice vinegar (that mild tang is essential)
- 1 tbsp sesame oil (the good stuff – toasted sesame oil)
- 1 tsp chili flakes (optional but oh-so-good)
How to Make Air Fryer Pork Belly Salad with Ginger Soy Dressing
Okay, let’s get cooking! This comes together so fast you’ll barely have time to set the table. I’ll walk you through each step – it’s foolproof, I promise.
Cooking the Pork Belly
First things first – preheat that air fryer to 200°C. Don’t skip this! A hot air fryer means crispier pork. While it heats, pat your pork belly slices dry with paper towels (moisture is the enemy of crispiness). Toss them with salt, pepper, and just enough olive oil to coat. Arrange them in a single layer in the basket – no overlapping or they’ll steam instead of crisp up. Cook for 15 minutes, flipping halfway through. You’ll know it’s ready when the edges are golden and crispy!
Assembling the Salad
While the pork works its magic, let’s prep the salad base. In a big bowl, gently toss together your greens, cucumber slices, and carrot ribbons. I like to use my hands for this – it’s gentler on the leaves. Divide the mix between two plates or bowls. When the pork’s done, let it rest for a minute (so it stays juicy), then slice into bite-sized pieces. Pile that crispy goodness right on top of your greens.
Whisking the Dressing
Here’s where the magic happens! In a small bowl, whisk together the soy sauce and honey until the honey dissolves. Add the grated ginger and garlic – fresh is best here, no cheating with powder! Slowly drizzle in the rice vinegar while whisking, then the sesame oil last. Keep whisking until it looks glossy and emulsified. Taste and adjust – need more tang? Add vinegar. Too salty? More honey. Drizzle generously over your salad right before serving.
Tips for the Best Air Fryer Pork Belly Salad
Want restaurant-quality results every time? Here are my foolproof tricks:
- Dry that pork! Pat the slices thoroughly with paper towels before seasoning – any moisture left means less crispiness.
- Single layer is key – overcrowding the air fryer basket leads to steaming instead of that perfect crackle.
- Taste as you go with the dressing – add more honey if it’s too salty, extra chili flakes if you like it spicy.
- Serve immediately! The pork stays crispy for about 15 minutes – once that dressing hits, the countdown begins.
Ingredient Substitutions
Ran out of something? No sweat! Here’s how to adapt without losing that incredible flavor. Swap honey for maple syrup if you’re keeping it vegan – just use the same amount. Apple cider vinegar works instead of rice vinegar in a pinch (though it’ll be slightly tangier).
But here’s where I’m stubborn: don’t skip the sesame oil – that toasted nuttiness is irreplaceable! And please, please use fresh ginger – powdered just doesn’t give the same bright kick. The pork belly itself? Non-negotiable. Bacon won’t give you that perfect meat-to-fat ratio.
Serving Suggestions for Air Fryer Pork Belly Salad
This salad is fantastic on its own, but if you’re craving something heartier, try pairing it with steamed jasmine rice—the fluffy grains soak up that glorious dressing beautifully. For chilly nights, a small bowl of miso soup makes the perfect cozy side. If I’m feeling fancy, I’ll add quick-pickled radishes for extra crunch! Just promise me one thing—don’t dress the salad until right before serving, or you’ll lose that perfect pork crackle.
Storing and Reheating
Here’s the deal – this salad is best eaten fresh, but if you must save some (I get it, sometimes you make too much!), store the components separately. Keep the crispy pork belly in an airtight container in the fridge for up to 2 days. When ready to eat, pop it back in the air fryer at 180°C for 3-4 minutes to revive that perfect crunch.
The dressing stays fresh in a jar in the fridge for about 3 days – just give it a good shake before using. As for the greens? Honestly, I’d just prep fresh ones when you’re ready to eat again. Nobody likes soggy salad!
Air Fryer Pork Belly Salad Nutrition
Now, let’s talk numbers – but remember, these are estimates since brands vary. One generous serving packs about 480 calories with 36g of fat (that glorious pork belly doing its thing!). You’re also getting 24g of protein and 3g of fiber from all those fresh veggies – not bad for something this delicious!
FAQs About Air Fryer Pork Belly Salad with Ginger Soy Dressing
Can I use frozen pork belly? Oh honey, no! Frozen pork releases too much water when it cooks, which means sad, soggy pork instead of that glorious crackle we want. Always start with fresh, room-temperature slices for the best texture.
Help! My dressing tastes too salty! No panic – just whisk in another teaspoon of honey (or maple syrup) to balance it out. Still too intense? A splash of water or extra rice vinegar will mellow it right out. Always taste as you go!
Can I make this ahead? Smart thinking! You can prep the pork and dressing separately up to 2 days in advance—just re-crisp the pork in the air fryer before serving. But keep those greens fresh and only assemble when you’re ready to eat. Nobody wants a wilted salad!
Print
15-Minute Crispy Air Fryer Pork Belly Salad with Dreamy Dressing
- Total Time: 25 mins
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A crispy air fryer pork belly salad topped with a tangy ginger soy dressing.
Ingredients
- 500g pork belly, sliced
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 4 cups mixed salad greens
- 1 cucumber, sliced
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp grated ginger
- 1 garlic clove, minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp chili flakes (optional)
Instructions
- Preheat air fryer to 200°C.
- Season pork belly slices with salt and pepper.
- Coat pork belly with olive oil.
- Place pork belly in air fryer basket in a single layer.
- Cook for 15 minutes, flipping halfway.
- While pork cooks, mix soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and chili flakes in a bowl.
- Toss salad greens, cucumber, and carrot together.
- Slice cooked pork belly into bite-sized pieces.
- Arrange salad on plates and top with pork belly.
- Drizzle dressing over salad.
Notes
- For crispier pork belly, cook an extra 2-3 minutes.
- Adjust chili flakes to taste.
- Serve immediately to maintain crispness.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Air Fryer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 1200mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Keywords: air fryer pork belly salad, ginger soy dressing, easy pork belly recipe