These air fryer pork belly bites have browned edges and a light coating of garlic, smoked paprika, and brown sugar. The pork cooks at a moderate temperature first to give the fat time to soften, then gets a short, hotter finish. Adding the sugar for those last few minutes helps keep it from burning while the meat cooks.

Start with skinless pork belly and cut it into even pieces. It releases plenty of fat on its own, so a teaspoon of oil is enough to help the seasonings cling.

Ingredients

• 1½ pounds (680 g) boneless, skinless, uncured pork belly
• 1 teaspoon (5 ml) canola oil
• 1 tablespoon packed light brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Instructions

1. Preheat the air fryer.
   Set it to 375°F (190°C), following your model’s preheating instructions.
2. Cut and season the pork.
   Pat the pork belly dry and cut it into roughly 1-inch (2.5 cm) pieces. Toss with the oil, garlic powder, smoked paprika, salt, and pepper. Keep the brown sugar separate for now.
3. Cook in a single layer.
   Arrange the pieces in the basket with a little space between them. Cook for 18–22 minutes, turning at about 8 and 16 minutes. The edges should begin to brown and the fat should soften. If the fat still feels firm and rubbery when pressed with tongs, continue at 375°F in 2-minute intervals before adding the sugar. Work in batches as needed, keeping any uncooked pork refrigerated.
4. Add the brown sugar and finish.
   Use tongs to move the hot pork to a clean, heatproof bowl, leaving the drippings behind. Sprinkle with the brown sugar and toss gently. Return to the basket and increase the temperature to 400°F (200°C). Cook for 3–5 minutes, turning once, until the edges are deeply golden. Check after 2 minutes, then every minute, since the sugar can darken quickly. If cooking in batches, divide the sugar between them.
5. Check doneness.
   Insert an instant-read thermometer from the side into the meaty center of a few of the largest pieces. Pork should reach at least 145°F (63°C), followed by a 3-minute rest. The fat should also feel soft; reaching the minimum temperature alone doesn’t tell you whether it has softened enough. If the coating is already dark but the pork needs more cooking, lower the air fryer to 350°F (175°C) and check frequently.
6. Rest and serve.
   Transfer to a serving plate and rest uncovered for at least 3 minutes. Serve warm, with any dipping sauce on the side.

Prep time: 10 minutes
Cook time: 21–27 minutes per batch
Rest time: 3 minutes
Total time: 34–40 minutes for one batch
Servings: 4 as a main dish with sides

Times are estimates. Allow longer for additional batches or thicker pieces.

Choosing Pork Belly

Look for fresh pork belly with visible layers of meat running through the fat. A piece that is almost entirely fat will shrink considerably and give you fewer meaty bites. Keep the fat layers between the meat when cutting.

Use skinless pork belly for this method. If yours has skin attached, have the butcher remove it or carefully trim it away before cutting. Skin needs different preparation to become crackling; for a whole piece with crisp skin, use this oven-roasted pork belly recipe.

Thaw frozen pork belly in the refrigerator before cutting and seasoning.

Tips for Better Browning

• Dry the cut surfaces. If the pieces look wet after cutting, blot them again before seasoning. Surface moisture delays browning.
• Leave the basket openings clear. A solid liner can hold rendered fat around the pork and restrict airflow. Follow your air fryer’s guidance on liners and cooking fatty foods.
• Check the smaller pieces early. Remove any that are browned, tender, and safely cooked while the larger pieces finish. A few minutes can make a noticeable difference with small cubes.
• Watch the drippings between batches. Pork belly releases a lot of fat. Pause cooking if it begins to smoke, and follow your manufacturer’s instructions for safely dealing with accumulated grease before continuing.
• Serve soon after resting. Covering hot pork traps steam and softens the browned edges. Keep sauces separate until you’re ready to eat.

What to Serve with Pork Belly Bites

Serve the pork over rice with sliced cucumber, or pair it with classic coleslaw for a cool, tangy side that balances the richness.

For an appetizer, arrange the bites on a platter with a small bowl of creamy chipotle sauce. Dip as you eat to keep the coating from becoming soft.

Make Ahead and Storage

Make ahead: Cut the pork up to a day ahead and refrigerate in a covered container. Mix the garlic powder, paprika, salt, and pepper separately, keeping the brown sugar aside for finishing. Pat the pork dry again before seasoning and cooking.

Refrigerate: Transfer leftovers to a shallow container and refrigerate within 2 hours, or within 1 hour if the temperature is above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days, following USDA leftover storage guidance.

Freeze: Pack chilled leftovers in a freezer-safe container or bag, removing excess air. For best texture, use within 2 months. Thaw in the refrigerator before reheating.

Reheat: Arrange in one layer and air fry at 350°F (175°C), checking after 4 minutes and turning once. Continue until the centers reach 165°F (74°C). The coating may darken further, so check frequently. A microwave will warm the pork but soften the edges.

This chicken adobo recipe is a one-pot Filipino braise of chicken thighs in soy sauce, vinegar, garlic, and whole peppercorns, finished with a glossy sauce that clings to every piece. The chicken goes in skin side down first, so the fat renders and the sauce picks up that browned flavor, and the vinegar goes in later so it keeps its bite. I keep the soy and the vinegar close to equal, which is the balance most Filipino cooks reach for. Serve it over rice with the sauce spooned on top.

Ingredients

• 2 pounds (900 g) bone-in, skin-on chicken thighs and drumsticks
• ⅓ cup (80 ml) soy sauce
• ⅓ cup (80 ml) white cane vinegar or plain white vinegar
• 1 head garlic, cloves crushed (about 10 to 12 cloves)
• 3 dried bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoon brown sugar
• 1 cup (240 ml) water
• 2 tablespoons neutral oil

Instructions

1. Season the chicken: Put the chicken in a bowl with the soy sauce and half the crushed garlic and turn the pieces to coat. Let it sit 20 minutes at room temperature while you get everything else ready, or up to 1 hour in the fridge. You don’t need to go longer than that.
2. Sear the skin: Heat the oil in a heavy pot or Dutch oven over medium-high heat. Pat the chicken dry, then lay it skin side down and leave it alone for 4 to 5 minutes, until the skin is deep golden and releases from the pot. Flip and cook 2 minutes more, then move the pieces to a plate.
3. Build the sauce: Add the rest of the garlic to the pot and cook about 30 seconds, until it smells sweet and no longer raw. Pour in the water, vinegar, sugar, peppercorns, bay leaves, and the reserved soy marinade. Bring it to a full boil and let it bubble for 2 minutes before you stir, which keeps the vinegar from tasting flat.
4. Braise until tender: Return the chicken to the pot skin side up, cover it, and drop the heat to low. Simmer for 20 to 25 minutes, until the meat is tender and a thigh reads 175°F (79°C) on an instant-read thermometer. The darker meat stays moist past 165°F, which is why thighs work better here than breast.
5. Reduce the sauce: Uncover the pot and raise the heat to medium. Simmer 8 to 10 minutes, until the sauce coats the back of a spoon and no longer looks watery. If it is still thin, pull the chicken out and reduce the sauce on its own for another 5 minutes, then return the pieces to the pot.
6. Rest and serve: Take the pot off the heat and let it rest 5 minutes. Spoon off the fat that rises to the top, then serve the chicken over rice with plenty of the dark sauce. The flavor deepens after a night in the fridge, so leftovers are worth keeping.

What I Tried and Skipped

• I stopped marinating the chicken overnight. A 20-minute soak gives the meat plenty of soy and garlic, and anything past an hour leaves it salty before the sauce ever reduces.
• I skip searing in a separate pan. I brown the chicken in the same pot I braise in, so the glaze picks up all those browned bits without a second pan to wash.
• I stopped adding the vinegar at the start. I add it after the soy and let it come to a full boil before stirring, because vinegar stirred in cold tastes raw instead of sharp.
• I keep coconut milk out of the base. It makes a richer adobong manok sa gata, but it mutes the clean vinegar tang, so this version stays dark and sour.

What to Serve with Chicken Adobo

• Steamed jasmine rice, so the sauce has something to soak into. The sauce is strong, so spoon it on a little at a time and add more as you eat.
• A cold, crunchy Thai cucumber salad to cut the salt and the richness of the chicken skin.
• The vinegar-forward Din Tai Fung cucumber salad if you want a side that matches the tang of the sauce.
• Garlicky mushroom garlic noodles to mop up what the rice leaves behind.
• For another easy chicken dinner, my honey garlic chicken breast is a faster weeknight cook.

Storage

Chicken adobo keeps in an airtight container in the refrigerator for up to 4 days, which follows the USDA leftover guidance, and it tastes better on day two once the sauce settles into the meat. Cool it quickly, then store the chicken in its sauce so it stays moist. Reheat gently on the stovetop or in the microwave until steaming, and bring any leftover sauce back to a boil before you serve it. You can freeze it in the sauce for up to 2 months and thaw it overnight in the fridge.

FAQ

Do you have to marinate chicken adobo?

You don’t have to marinate it at all. Twenty minutes in the soy and garlic is enough to season the meat, and the simmer finishes the job. An overnight soak is optional, but it makes the chicken read salty before the sauce reduces, so I usually keep it short.

Why did my adobo turn out too salty?

Soy sauce gets stronger as the liquid cooks down, so the same amount tastes saltier at the end than it did at the start. Use an all-purpose or light soy instead of dark soy, hold any added salt until you taste the finished sauce, and if it’s already too salty, loosen it with a splash of water and a pinch more sugar.

Can you make chicken adobo with chicken breast?

You can, but breast dries out over a long simmer. Cut the braise to about 12 minutes, pull the chicken at 165°F (74°C), and reduce the sauce on its own so the lean meat doesn’t overcook. Thighs still give the juicier result.

What vinegar is best for chicken adobo?

A neutral white vinegar or Filipino cane vinegar keeps the flavor clean and sharp. Apple cider vinegar works in a pinch, but balsamic or red wine vinegar adds a sweetness and a color that isn’t classic adobo.

These pumpkin bars with cream cheese frosting are soft and moist but sturdy enough to cut into clean squares. The 10×15-inch jelly roll pan is important here because it spreads the batter into a thinner layer than a 9×13-inch pan, helping the center set without drying out the edges.

I also mix the batter only until the flour disappears and pull the bars as soon as the center springs back lightly. Once frosted, a short chill firms up the cream cheese layer and makes slicing much cleaner.

For more pumpkin baking, try my chewy pumpkin cookies or pumpkin muffins.

Ingredients

For the Pumpkin Bars

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 3 large eggs, room temperature
• ½ cup (100 g) packed brown sugar
• ¼ cup (50 g) granulated sugar
• ¼ cup (60 ml) whole milk
• ⅔ cup (160 ml) vegetable oil
• 1 can (15 oz / 425 g) pure pumpkin puree, not pumpkin pie filling
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting

• ½ cup (113 g) unsalted butter, softened
• 8 oz (226 g) cream cheese, softened
• 3 cups (360 g) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the pan and oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the long sides so the bars are easier to lift out after baking.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg until evenly combined.
3. Mix the wet ingredients: In another large bowl, whisk the eggs, brown sugar, and granulated sugar for about 1 minute. Add the milk, vegetable oil, pumpkin puree, and vanilla and whisk until smooth.
4. Combine the batter: Pour the wet mixture into the dry ingredients. Fold with a spatula just until no dry streaks of flour remain. A few small lumps are fine. Avoid overmixing, which can make the bars denser and tougher.
5. Bake: Spread the batter evenly into the prepared pan, making sure it reaches the corners. Bake for 20–25 minutes, or until the center springs back lightly when touched and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
6. Cool completely: Let the bars cool in the pan for about 10 minutes, then use the parchment overhang to carefully lift the slab onto a wire rack. Cool completely before frosting.
7. Make the cream cheese frosting: Beat the softened butter until creamy, about 30 seconds. Add the cream cheese and beat until smooth. Mix in the powdered sugar and vanilla on low speed, then beat for another 1–2 minutes until thick and creamy.
8. Frost and chill: Spread the frosting evenly over the completely cooled bars. Refrigerate for 20–30 minutes before slicing if you want especially clean squares.
9. Slice: Use a sharp knife and wipe the blade clean between cuts for neat edges.

Why These Pumpkin Bars Slice Cleanly

The 10×15-inch jelly roll pan keeps the bars relatively thin, so the center can set before the edges become dry.

The three eggs provide structure and help the pumpkin batter hold together once baked.

Brown sugar and pumpkin puree keep the crumb moist, while the oil helps the bars stay soft even after refrigeration.

Mixing only until the flour disappears prevents unnecessary gluten development, which can make the texture tougher.

Finally, chilling the frosted slab briefly before slicing firms up both the bars and the cream cheese frosting.

Tips for the Best Pumpkin Bars

• Use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices and will throw off the balance of the recipe.
• Don’t overmix. Once the flour disappears, stop stirring.
• Spread the batter evenly. Thin spots can dry out before the center finishes baking.
• Start checking at 20 minutes. A thin sheet of pumpkin bars can go from moist to overbaked fairly quickly.
• Cool completely before frosting. Even slightly warm bars can melt the cream cheese frosting.
• Chill before slicing. Twenty to thirty minutes in the refrigerator gives you much cleaner squares.

Easy Variations

Pumpkin Pie Spice

Instead of the cinnamon, allspice, ginger, and nutmeg, use about 2½ teaspoons pumpkin pie spice.

Add Nuts

Fold up to ½ cup chopped pecans or walnuts into the batter before spreading it into the pan.

Skip the Frosting

The bars can also be served plain or with a light dusting of powdered sugar.

If you’re leaving off the cream cheese frosting, serve the bars the same day at room temperature or refrigerate them for longer storage.

Smaller Batch

You can halve the recipe and bake it in an 8×8-inch pan. The bars will be slightly thicker, so begin checking around 20 minutes and continue baking until the center passes the same doneness tests.

Make Ahead

The unfrosted pumpkin bars can be baked 1 day ahead.

Cool them completely, cover tightly, and refrigerate. Make the cream cheese frosting and frost the bars before serving, or frost them the day before and keep them refrigerated.

For the cleanest slices, chill the finished bars before cutting.

Storage

Because the bars are topped with cream cheese frosting, store them covered in the refrigerator.

They keep well for about 4–5 days.

Serve them cold or let individual bars sit at room temperature for about 15–20 minutes before eating if you prefer a softer texture.

Can You Freeze Pumpkin Bars?

Yes. For the best texture, freeze the bars without the frosting.

Let the baked slab cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months.

Thaw overnight in the refrigerator, then add the cream cheese frosting.

Frosted pumpkin bars can also be frozen, but the cream cheese frosting may develop a little condensation or become slightly softer after thawing.

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but homemade pumpkin puree often contains more water than canned puree.

If yours looks loose or watery, let it drain in a fine-mesh strainer or blot away some of the excess moisture before measuring. The finished puree should have a thick consistency similar to canned pumpkin.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling already contains added sugar and spices, which would make these bars too sweet and change the flavor balance.

Use a can labeled 100% pumpkin or pure pumpkin puree.

Can I make these pumpkin bars in a 9×13-inch pan?

Yes, but the bars will be thicker and more cake-like.

They will also take longer to bake. Begin checking around 25 minutes and continue until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.

Why are my pumpkin bars gummy in the middle?

The most common causes are underbaking, adding too much moisture, or overmixing the batter.

Make sure you’re using plain pumpkin puree, measure the flour accurately, mix only until the flour disappears, and bake until the center is fully set.

Can I make pumpkin bars without cream cheese frosting?

Yes. The pumpkin bars are moist enough to serve on their own. You can leave them plain or dust the cooled bars lightly with powdered sugar.