There’s something undeniably magical about the crunch of perfectly cooked pork belly. Known across Latin America as chicharrones, these crispy strips of joy are a celebration of bold flavor and irresistible texture. But here’s the twist—we’re skipping the deep fryer and making them in the air fryer! That’s right: all the crackly goodness, none of the bubbling oil. Crispy pork belly, simplified and slightly guilt-reduced, with every bite still delivering a satisfying, savory crunch.

And what better way to enjoy that rich, golden pork than by pairing it with not one, but two vibrant salsas? First up is a creamy avocado salsa—cool, zesty, and kissed with lime and garlic. It clings to the chicharrones like a silky green blanket, mellowing the richness while adding a citrusy pop that makes every bite better than the last.

Then comes the chunky mango salsa, the sunshine of this dish. Sweet, tangy mango chunks are tossed with diced red onion, chili, and fresh cilantro for a tropical punch that dances on the tongue. It’s bold, juicy, and just spicy enough to keep things interesting. Together, the avocado and mango salsas are like the perfect party guests—each bringing their own vibe, but getting along famously.

Cooking pork belly in the air fryer means less mess and more control. The fat renders beautifully, crisping up the edges while keeping the meat tender and juicy. Just a few simple seasonings and about 50 minutes in the air fryer, and you’ve got a plateful of crispy perfection that tastes like it took hours. Spoiler: it didn’t.

So preheat that air fryer, slice up that belly, and get ready for flavor fireworks. With chicharrones this crispy and salsas this fresh, your kitchen might just feel like a Latin street market—minus the crowd, plus the cozy. Let’s cook!