Air Fryer Pork Belly and Cauliflower Rice Bowl

Name: Air Fryer Pork Belly and Cauliflower Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds pork belly, skin on, cut into 1-inch cubes; 1 medium head cauliflower (about 4 cups grated or riced); 2 tablespoons olive oil, divided; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon dried thyme; ½ teaspoon dried oregano; Salt and freshly ground black pepper, to taste; 1 tablespoon coconut aminos or tamari (gluten-free soy sauce alternative); 1 teaspoon apple cider vinegar; 2 green onions, thinly sliced; Fresh parsley or cilantro, chopped, for garnish; 1 small jalapeño, thinly sliced, for mild heat

By AirFryFeast Editorial TeamPublished Apr 18, 2026 | Updated Jun 17, 2026

A crispy air-fried pork belly served over flavorful cauliflower rice, this pork bowl is. Simple to prepare and perfect for a weeknight dinner or meal prep.

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Air fryerAmericanEasyAir Fryer Friendly

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings4

Temperature400°F / 200°C, then 360°F / 182°C

Ingredients

Servings4

1.5 pounds pork belly, skin on, cut into 1-inch cubes
1 medium head cauliflower (about 4 cups grated or riced)
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1 tablespoon coconut aminos or tamari (gluten-free soy sauce alternative)
1 teaspoon apple cider vinegar
2 green onions, thinly sliced
Fresh parsley or cilantro, chopped, for garnish
Optional
1 small jalapeño, thinly sliced, for mild heat

Instructions

Preheat your air fryer to 400°F (200°C) for 5 minutes.
Pat the pork belly cubes dry with paper towels to ensure maximum crispiness.
In a medium bowl, toss the pork belly cubes with 1 tablespoon olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper until evenly coated.
Place the pork belly cubes in the air fryer basket in a single layer, making sure not to overcrowd. Cook at 400°F for 25 minutes, shaking the basket or turning the cubes halfway through to achieve even crisping.
While the pork cooks, prepare the cauliflower rice: Use a food processor or box grater to grate the cauliflower into rice-sized pieces.
Heat the remaining 1 tablespoon olive oil in a large skillet or use an air fryer-safe pan if available. Add the cauliflower rice, coconut aminos, apple cider vinegar, and a pinch of salt and pepper. Stir frequently and cook over medium heat for 8-10 minutes until tender and lightly golden. If using the air fryer, add the cauliflower rice to the basket after pork is finished and cook at 360°F for 8 minutes, shaking halfway.
Once the pork belly is crispy and cooked through, transfer it to a paper towel-lined plate to drain excess fat.
Assemble your bowls by dividing the cauliflower rice into four bowls, topping each generously with crispy pork belly cubes.
Garnish with sliced green onions, fresh parsley or cilantro, and jalapeño slices if desired.
Serve immediately for best crispiness, or cool completely and store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.

Recipe guidance

Crispiness Control

Pat the s pork belly dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.