Remove the pork belly slices from their packaging and pat them thoroughly dry with paper towels. Drying the surface helps the seasoning stick and encourages better browning. If the slices are unusually thick, cut them into manageable portions so they fit comfortably in the air fryer basket without overlapping.

Combine the paprika, garlic powder, onion powder, black pepper, salt, and optional oregano in a small bowl. Rub the pork belly with the seasoning mixture, coating both sides evenly. A small amount of olive oil is optional; the pork will release its own fat as it cooks, so avoid adding too much.

Preheat the air fryer to 375°F (190°C) for approximately 3–5 minutes if your model recommends preheating. Arrange the pork belly slices in a single layer, leaving space between them for air circulation. Cooking in batches is better than overcrowding the basket, which can trap moisture and prevent even browning.

Cook the pork belly for approximately 20–30 minutes, turning the slices every 7–10 minutes. The exact time depends on thickness, fat content, and the air fryer model. Check the slices as they cook, and remove excess rendered fat from the drip tray only according to your appliance’s safety instructions. Continue until the meat is cooked through and the exterior is browned to your liking.

For a honey garlic finish, mix the honey, soy sauce, minced garlic, and lemon juice in a small bowl. Brush a thin layer over the pork during the final 3–5 minutes of cooking. Watch carefully because honey can burn quickly. If you prefer a classic savory flavor, skip the glaze and let the paprika and garlic seasoning shine.

Check that the pork is safely cooked using a food thermometer, following current guidance for the cut and thickness; whole cuts of pork should reach at least 145°F (63°C), followed by a three-minute rest. For a softer, more rendered pork belly texture, some cooks prefer longer cooking, provided the slices remain moist. Let the meat rest briefly, then serve with fresh herbs, rice, potatoes, or vegetables.