Air Fryer Pork Skin: Is It Possible?

You can definitely cook pork skin in an air fryer. The cooking time varies depending on the air fryer model, but it usually takes between 15 and 35 minutes. Before cooking, the pork skin should be cut into strips and dried out in the fridge for at least 24 hours. The air fryer should be preheated to a high temperature, around 200°C/400°F. After cooking, the pork skin will be crispy and puffy, similar to pork scratchings or cracklings.

Air fryer temperature and timing

The ideal temperature and timing for air-frying pork skin vary depending on the type and brand of air fryer used. For instance, the cooking time for a Philips XXL Air Fryer (2200 watts) is 20 minutes, while a 1600-watt air fryer may require 30-40 minutes. Similarly, the temperature settings for air fryers differ, with some recipes recommending 180-200°C/360°F, while others suggest 200-230°C/390-400°F.

• Preheat the air fryer: Set the air fryer to the desired temperature, usually between 180-230°C/360-400°F. Preheating ensures the air fryer reaches the desired temperature before adding the pork skin. This step typically takes around 3-to-5 minutes.
• Prepare the pork skin: Separate the skin from the pork and dry it completely. Leaving the skin uncovered in the fridge overnight helps remove moisture. Bring the skin to room temperature before cooking. Score the skin with a sharp knife and rub oil and salt into the cracks.
• Place the pork skin in the air fryer: Place the skin into the air fryer basket, ensuring it is not overcrowded. The skin side should face up.
• Air fry the pork skin: Depending on the air fryer model and desired crispness, air fry the pork skin for 15-35 minutes. For example, one recipe suggests cooking for 30 minutes at 180°C/360°F, then an additional 5 minutes at 200°C/400°F for a crispier texture. It is important to monitor the pork skin during cooking, as the timing may vary, and some air fryers may take longer.
• Check the progress: After the initial cooking time, check the pork skin's progress. If it is not crispy enough, continue cooking in small increments of 5 minutes until the desired texture is achieved.
• Season and serve: Once the pork skin is cooked to your liking, remove it from the air fryer and season with additional salt or your preferred spices. Cut the pork skin into strips or chunks if desired, and serve.

Note: It is important to refer to the specific instructions and guidelines provided by the manufacturer of your air fryer, as the temperature settings and cooking times may vary across different models and brands. Additionally, always exercise caution when handling hot items and opening the air fryer, as steam can cause burns.

Preparing the pork skin

The first step in preparing pork skin is to separate the skin from the pork. This can be done by carefully cutting it away from the meat using a sharp knife. Once you have removed the skin, it is important to dry it completely. This can be done by leaving it uncovered on a plate and placing it in the fridge for at least 24 hours or overnight.

Before cooking, remove the skin from the fridge and let it come to room temperature. This will help ensure even cooking. Using a sharp knife, score the top of the skin in several places. This will help the oil and seasonings penetrate the skin and create a more flavoursome and crispy crackling.

The next step is to rub oil onto the skin, making sure to get it into the cracks created by scoring. You can use a neutral-flavoured oil such as sunflower oil or canola oil. Avoid using olive oil as its smoke point is too low, and it may burn. After oiling, season the skin generously with salt, again ensuring that it penetrates the cracks. You can also add other seasonings such as paprika, garlic powder, or chilli powder to enhance the flavour.

Drying the pork skin

Step 1: Separating and Storing the Pork Skin

Firstly, separate the pork skin from the meat. Then, place the skin on a plate, ensuring it is completely uncovered. Leave the plate with the pork skin in the fridge overnight to dry out. This step helps to remove any moisture from the skin, which is crucial for achieving the desired crispiness when cooked in the air fryer.

Step 2: Bringing the Pork Skin to Room Temperature

A few hours before you plan to cook the pork skin, take it out of the fridge. Allow it to rest and come up to room temperature. This step ensures that the pork skin is not too cold when it goes into the air fryer, promoting even cooking.

Step 3: Scoring and Seasoning the Pork Skin (Optional)

Before drying, you can score the top of the pork skin with a sharp knife. This step is optional but can help the skin crisp up more effectively in the air fryer. Once scored, you can rub oil and salt into the cracks to enhance the flavour and texture of the final product.

Step 4: Drying the Pork Skin

After the pork skin has come to room temperature, it's time to focus on thorough drying. This step can be done in two ways:

• Air Drying: Place the pork skin back on a plate or a rack and let it air dry for at least 24 hours. This method ensures that any remaining moisture evaporates, resulting in a drier skin.
• Dehydrator: Place the pork skin pieces on dehydrator racks and turn on the dehydrator for approximately eight hours. For even dehydration, remember to swap the trays periodically.

By following these steps, you will have effectively dried the pork skin, which is now ready for the air fryer! Remember, the drying process is crucial as it helps reduce the high-calorie content of the pork skin and ensures a crispier texture when cooked.

Seasoning the pork skin

Choosing Your Seasoning

The most common seasoning for pork crackling is salt. A generous sprinkle of salt enhances the natural flavours of the pork and highlights the crispy texture. You can use regular table salt or opt for something more exotic like Himalayan pink salt. If you want to get creative, there are numerous other seasoning options to explore. For a smoky flavour, try using paprika or smoked paprika. For a savoury, umami kick, garlic powder or garlic salt are excellent choices. If you like it spicy, chilli powder will give your pork crackling some heat. You could also experiment with barbeque seasoning, cheese powder, or even taco or enchilada seasoning for a Mexican twist.

When to Season

The best time to season your pork skin is right after it comes out of the air fryer. While the pork skin is still warm, sprinkle on your chosen seasoning. This will ensure that the seasoning sticks to the skin and enhances the flavour of your crackling. You can also add extra seasoning after tasting, especially if you feel it needs an extra kick of flavour.

Storing Seasoned Pork Crackling

Once your pork crackling is seasoned, it's important to store it properly to maintain its crispy texture. Place the crackling in an airtight container and store it in a cool, dry place. Avoid storing it in the refrigerator as the moisture will make it soft and chewy. With proper storage, your pork crackling should stay crispy for about one to two weeks, but it's best enjoyed fresh within a few days.

Experimenting with Flavours

Don't be afraid to get creative and experiment with different flavour combinations. You could try a blend of spices or even use fresh herbs like rosemary or thyme. Just remember that pork skin is naturally quite salty, so be mindful of how much additional salt you add, especially if you're using a salty seasoning blend.

Presentation

Finally, when serving your pork crackling, consider adding a small sprinkle of seasoning on top for presentation. This will make your dish look even more appetising and inviting. You could also provide a variety of dipping sauces on the side, such as a garlic aioli or a spicy salsa, to complement the flavours of the seasoning.

Storing the pork skin

Once you've cooked your pork crackling to perfection, you'll want to make sure it stays fresh and crispy. Here are some tips to ensure your pork skin stays crunchy and delicious:

• Allow it to cool: After frying, let the pork skin cool to room temperature. This will help prevent sogginess when you store it.
• Absorb excess grease: Use a paper towel to absorb any surface grease on the pork skin. This will help keep it from becoming rancid.
• Airtight container: Place the pork skin in an airtight container or a sealed food storage bag. This will help prevent damage and spoilage.
• Refrigerate or freeze: For short-term storage, you can keep the pork skin in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. Place it on the bottom shelf at the rear of the refrigerator, which is usually the coldest part.
• Avoid moisture: Do not store the pork skin in the refrigerator if you want it to stay crispy. The moisture can make it soft and chewy. Instead, store it in a cool, dry place in your kitchen.
• Use leftover pork skin: If you have leftover pork skin, you can use it in various ways. Crumble it over casseroles or roasted vegetables, use it as a coating for fish or chicken, or add it to soups or stews for extra flavour.
• Storage time: Pork skin stored in an airtight container in a cool, dry place should stay crispy for about one to two weeks. However, it is best consumed within a few days to enjoy it at its freshest and crunchiest.

Frequently asked questions