Air Fryer Pork Crackling: How To Make It Perfectly

Pork crackling is a popular snack and side dish that delivers a rich, savoury flavour and a crunchy texture. It is traditionally made by boiling and then deep-frying pork skin, but it can also be made in an air fryer. This method is healthier, simpler, and less messy, and it delivers equally crispy results.

Scoring the skin

• Using a sharp knife, carefully make shallow cuts in the skin. Do not cut too deep into the meat underneath. A crosshatch pattern is ideal, as it allows the fat to render out and promotes even crisping.
• Be sure not to cut through the flesh, as this may cause the meat to dry out during cooking.
• If your pork skin comes with the fat still attached, ensure that you only cut through the skin and not into the fat layer.
• Scoring the skin helps to create a crispier texture by allowing the fat to render out more effectively.
• Once you've finished scoring, rub salt and any chosen spices generously into the scored skin. The salt will help to draw out additional moisture, leading to a crunchier finish.

Drying out the skin

If you are short on time, you can place the pork skin on a plate, skin side up, and leave it uncovered in the fridge for at least 24 hours. This step of drying out the crackling helps to get the best crackling, but if you are in a rush, you can make your crackling without drying it out first. However, oiling and salting the skin before cooking would be a good idea.

Before cooking, rub generous amounts of salt into the scored skin and any chosen spices. The salt acts to dry out the skin further while enhancing the flavour.

Cooking time and temperature

The cooking time and temperature for pork crackling in an air fryer will vary depending on the type of air fryer you have, the wattage, and the thickness of the pork skin. However, there are some general guidelines you can follow to achieve crispy, golden crackling.

Firstly, it is important to prepare the pork skin properly. This includes scoring the skin in a crosshatch pattern, being careful not to cut too deep into the meat, and drying out the skin by placing it uncovered in the fridge overnight to remove excess moisture. Rubbing salt into the scored skin before cooking will further enhance the dryness and flavour.

When it comes to cooking, preheat your air fryer to a high temperature. Most recipes recommend preheating to around 200°C (390°F to 400°F) for about 3 to 5 minutes. Then, place the pork skin in the air fryer basket, skin side up, and cook for around 20 to 30 minutes.

At the halfway point, check on the progress and flip the pork skin if needed to ensure even cooking. You may need to add another 5 to 15 minutes to the cooking time, depending on your desired level of crispness. Keep a close eye on the pork crackling towards the end of the cooking process to prevent burning.

Some recipes suggest cooking the pork at two different temperatures. Start at a lower temperature (around 160°C/320°F) for 50 minutes to cook the meat slowly and infuse it with flavour. Then, increase the heat to a higher temperature (200°C/400°F) for an additional 15 to 30 minutes to achieve the crispy crackling.

It is important to note that cooking times may vary depending on the specific air fryer model and the thickness of the pork skin. Always refer to the manufacturer's instructions for your air fryer and adjust the cooking time and temperature as needed.

Storing and reheating

Storing Leftover Pork Crackling:

• Allow the crackling to cool completely before storing. This is crucial to prevent condensation, which can make the crackling soggy.
• Use airtight containers: Store the cooled crackling in an airtight container at room temperature. This will help maintain its crispness for a longer period.
• Avoid the refrigerator: Do not store pork crackling in the refrigerator, as the moisture can make it soft and chewy.
• Paper bag storage: Alternatively, store the crackling in a paper bag to allow better airflow, helping to keep it crispy.
• Storage duration: For maximum freshness, consume the leftover crackling within a few days.

Reheating Pork Crackling:

• Air fryer: If your crackling has lost its crispness, you can quickly restore its texture by reheating it in the air fryer at 180°C (356°F) for a few minutes.
• Oven: Reheating in a conventional oven at 400°F for 10-15 minutes can also help regain crispness.
• Microwaves: Avoid using microwaves for reheating, as they tend to make the crackling chewy.
• Separation: For optimal results, separate the crackling from the meat before reheating. Reheat the meat in the oven or microwave, and the crackling under the grill or in the air fryer.

Seasoning

Types of Seasoning

Salt is the most commonly used seasoning for pork crackling. It is crucial for enhancing flavour and helping the skin become crispy. You can use regular table salt or coarse salt, whichever you have on hand. Generously rub the salt into the scored skin, making sure to get it into the cracks. You can also add salt while the pork crackling is cooking, as this will allow it to pick up some of the flavours.

In addition to salt, you can experiment with various optional spices to create your desired flavour profile. Some popular options include garlic powder, garlic granules, paprika, black pepper, onion powder, smoked paprika, and chilli powder. You can also try using herb blends such as rosemary and thyme or a sweet and spicy mix with brown sugar and cayenne pepper. Don't be afraid to get creative and bold with your seasoning choices!

When to Season

The ideal time to season your pork skin is after you have dried it and scored it. Pat the skin dry with paper towels and then rub generous amounts of salt and any chosen spices onto the scored skin. This will help to draw out additional moisture, leading to a crunchier finish.

Tips for Better Seasoning

• Allow the pork skin to come to room temperature before seasoning.
• Make sure the pork skin is well-trimmed and has a good layer of fat.
• When scoring the skin, be careful not to cut too deep. You want to go through the skin but not into the meat underneath.
• If you're using frozen pork skin, ensure it's fully thawed and dried well with paper towels to remove any excess moisture.
• You can also season the flesh side of the pork with salt, black pepper, dried sage, olive oil, and garlic granules for added flavour.

Frequently asked questions