Air-Fryer Pork Belly: Is It Possible?

Air fryer pork belly is a quick and easy way to cook tender, juicy, and crispy pork belly. With a simple seasoning of salt, sugar, and spices, you can achieve mouthwatering results in under 50 minutes. The key to success is selecting a good cut of pork belly with a nice balance of meat and fat, drying the skin thoroughly, and poking holes in the skin to allow the fat to render and the skin to puff up. Cooking at temperatures between 160°C and 200°C, you can create a beautifully seared crust and melt-in-your-mouth meat with minimal mess and hands-on time.

Selecting the right cut of pork belly

Freshness and Quality:

Start by sourcing your pork belly from a trusted butcher, as they are more likely to provide fresher meat without preservatives. Look for slabs that are bright pink, with no signs of discoloration, and make sure to avoid frozen pork belly, as it won't crisp up as nicely.

Meat-to-Fat Ratio:

Opt for a cut with a nice balance of meat and fat. Even marbling throughout the cut is ideal, as it ensures both flavour and crispiness. The fat will render out during cooking, creating that sought-after crispy texture, while the meat provides flavour and moisture.

Skin Condition:

The skin of the pork belly should be intact and of good quality. You want the skin to be dry before cooking, as moisture is the enemy of crispiness. You can use paper towels to pat the skin dry and then use a sharp knife to poke tiny holes in the skin, being careful not to pierce the meat. This technique helps the skin puff up and become extra crispy during cooking.

Size and Fit:

Consider the size of your air fryer basket when selecting your pork belly cut. You may need to cut the slab into smaller pieces to ensure it fits comfortably in the basket. Alternatively, you can cook bite-sized pieces of pork belly, which are easier to manage and cook evenly.

Personal Preference:

Lastly, consider your personal preferences. If you enjoy a crispier texture, opt for a cut with more fat. If you prefer a meatier bite, go for a cut with a higher meat-to-fat ratio. You can also choose between scored and unscored skin, depending on your desired level of crispiness and presentation.

Remember, selecting the right cut of pork belly is just the first step in creating delicious air-fried pork belly. The preparation, seasoning, and cooking techniques you choose will also play a significant role in the final outcome.

Scoring the skin

Firstly, select the right cut of pork belly. Look for a piece with a nice balance of meat and fat, as this will ensure both flavour and crispiness. The meat should be bright pink and evenly marbled with fat, with no signs of discoloration.

Now, turn the pork belly so that the meat side is facing up. Using a sharp knife, carefully score the meat about 0.5 cm deep, creating diagonal cuts about 1 inch apart to form a criss-cross pattern. Be careful not to cut too deeply into the meat; you just want to break the surface of the skin.

Next, you can sprinkle your chosen spices over the meat side and rub them into the crevices of the scored areas. Some popular spice combinations include Chinese five spice with garlic granules, ground Sichuan peppercorns and black pepper, or allspice and cinnamon for a sweeter flavour. You could also try a simple salt and pepper rub, or get creative with your favourite spices.

Once you have seasoned the meat side to your liking, flip the pork belly over and score the skin in the same criss-cross pattern, being careful not to cut through to the meat. This step will help the skin crisp up by allowing some of the fat to render out more easily.

After scoring the skin, it's important to pat the pork belly dry with paper towels. Removing any moisture will help ensure a crispy texture. Then, rub a generous amount of coarse salt into the skin, which will further draw out moisture and aid in crisping.

Finally, leave the pork belly uncovered for about 10 minutes before placing it in the air fryer. This will help the skin dry out further, leading to an even crispier texture when cooked.

Remember, when it comes to scoring the skin, it's important not to cut too deeply into the meat. You just want to break the surface of the skin to allow the fat to render out and the skin to puff up and crisp during cooking.

Drying the skin

Start by using paper towels or a clean tea towel to pat the skin of the pork belly dry. It is important to remove as much moisture as possible, as moisture can hinder the skin from becoming crispy. After patting it dry, the next step is to prepare the skin for scoring.

Scoring the skin of the pork belly is an optional but recommended step. Use a sharp knife to carefully create small incisions or holes in the skin. Be careful not to cut too deep, as you only want to pierce the skin without reaching the meat underneath. Scoring helps the skin crisp up by allowing some of the fat to render out more easily. It also creates a unique puffed-up texture.

Once the skin is scored, you can move on to the next step of seasoning. However, if you prefer not to score the skin, you can still achieve crispy pork belly. Simply proceed to the seasoning step, ensuring that you rub the seasonings thoroughly into the skin.

If you choose to score the skin, it is crucial to allow the pork belly to rest for a few minutes before proceeding to the next steps. This resting period ensures that the meat remains tender and juicy.

Seasoning

Next, you can add your chosen seasonings. Sea salt is a popular choice, as it helps to draw out moisture and create a crispy skin. You can mix the salt with an egg white to prevent it from blowing off in the air fryer. Other seasonings you can use include pepper, garlic powder or granules, onion powder, smoked paprika, chilli powder, and Chinese five-spice seasoning. You can also add a sweet element to your seasoning by including brown sugar or honey.

Once you have added your chosen seasonings, rub them into the meat, making sure to get into the scores of the meat if it has been pre-scored. You can also pierce the skin with a sharp knife to create holes, which will help the skin to crisp up by allowing some of the fat to render out more easily.

After seasoning, you can place the pork belly in the air fryer. Some recipes recommend preheating the air fryer to 160°C (320°F) for three minutes before placing the pork belly inside and cooking for 30-40 minutes. Other recipes suggest preheating the air fryer to 200°C (400°F) and cooking the pork belly for 30 minutes, or until the skin starts to crisp up.

Reheating and storing

Storing your pork belly correctly is paramount to preserving its quality. Place the leftovers in an airtight container to prevent exposure to air, which can lead to dryness. Do not store the pork belly while it is still hot. If you have a large number of leftovers, you can store them in separate vacuum-sealed bags. Consume the pork belly within three to four days if it is stored in the refrigerator.

For longer storage, wrap the pork belly tightly in foil or plastic wrap and place it in an airtight container or resealable freezer bag. This will extend its life in the freezer for up to two to three months. To defrost pork belly, transfer the meat from the freezer to the refrigerator and let it thaw overnight. This will prevent the growth of harmful bacteria and ensure an even temperature distribution.

There are several methods to reheat pork belly. Using an oven is a conventional choice, good for larger pieces of meat. First, gently separate the skin from the meat and place each on a different baking sheet. Cover the meat with aluminum foil to retain moisture and place it in the lower part of the oven. You can add a tiny bit of water or sauce to keep it juicy. Keep the meat in the oven for 10 to 15 minutes, or until it is adequately warmed. Then, turn on the broiler and let the skin crisp for about 15 minutes.

You can also reheat pork belly in an air fryer. However, be aware that the meat can dry out. To prevent this, cover the pork belly with foil, which can help to trap moisture and protect the meat. If you have a lot of pork belly to reheat, do it in batches to ensure that there is enough room around the meat for air to circulate. Reheat the pork belly at 200°C/400°F for about 10 minutes, flipping halfway through.

If you are in a hurry and do not have access to an oven or toaster oven, you can use a microwave. However, this method is better for the meat than for the skin. For frozen pork belly leftovers, use the defrost option to thaw the meat before reheating. You can also keep the pork belly in the fridge overnight until it thaws. To reheat, use the special reheat feature or find a function that reheats meat. If you don't have a reheat setting, set the heat to low and microwave the pork belly for about five minutes.

Another option is to use a frying pan. Heat some oil in a pan until it shimmers. Slice the pork belly or chop it into small bits. Add the pork belly to the pan and fry until it is heated through. Flip the pork belly over to heat from all sides, focusing on the skin side at the end to get it extra crispy.

Frequently asked questions