Air Fryer Crackling: How To Get Perfect Results

Yes, you can cook crackling in an air fryer. Pork crackling can be cooked in an air fryer in as little as 20 minutes, and you only need a few ingredients to make it. The process is simple: cut the pork rind into strips, dry it out, and then cook it in the air fryer. You can also add salt or other flavourings, such as paprika or garlic salt, to taste. The result is a delicious, crunchy snack that's much puffier and lighter than oven-baked crackling.

How to cut pork rind for air frying

To cut pork rind for air frying, you will need a sharp knife and a chopping board. Pork skin can be quite tough, so be careful when cutting it.

Firstly, ensure the pork skin is fully clean. If it is not, wash it and dry it with a paper towel. Then, cut the pork skin into blocks that fit into your cooking pot. If you are cutting the pork rind into strips, cut the pork strips into approximately half an inch wide pieces. The size does not matter, so if you want larger pieces, cut them longer. You should end up with a pile of evenly sized pieces of pork rind.

If you are using the pork rind immediately, you can skip the next step. Otherwise, place the pork rind into a bowl and add salt and oil. Mix with your hands so that all the pork rinds are evenly coated.

Place the pork rind pieces into the air fryer basket and follow the rest of the recipe for air-fried pork crackling.

Drying pork rind before air frying

Drying the pork rind before air frying is an important step in achieving the best crackling. This can be done by placing the pork rind on a plate or similar, skin side up, and leaving it uncovered in the fridge for at least 24 hours or overnight to dry out completely.

If you are short on time, you can skip this step and oil and salt the pork rind before placing it in the air fryer. However, drying the pork rind beforehand will result in puffier and lighter crackling.

Once the pork rind has been dried, you can cut it into strips or your desired shape using kitchen scissors. It is then ready to be placed in the air fryer, skin side up, and cooked for 20-30 minutes, depending on your desired level of crispiness.

After the initial cooking time, check on the progress of the crackling and add additional time in 5-minute increments until it is cooked to your liking. Some air fryers may take longer to achieve the desired level of crispiness, so it is important to keep an eye on the crackling to avoid overcooking.

Oiling and salting pork rind

To oil and salt your pork rind, start by scoring the top of the skin with a sharp knife in several places. Then, rub oil onto the top of the skin, ensuring you penetrate the cracks made from the scoring. Finally, rub salt on top of the skin, again making sure you get it into the cracks.

You can also add salt to your pork rind after air frying it. This method involves air frying the pork rind without oil or salt and sprinkling salt on top of the pork rind while it is still warm. You can also season the pork rind with your favourite spices.

If you want to dry your pork rind before air frying it, you can do so by placing the skin on a plate and leaving it uncovered in the fridge for at least 24 hours. A few hours before cooking, remove the skin from the fridge and let it warm to room temperature.

Air fryer temperature and time settings

The cooking time and temperature settings for your air fryer will depend on the type and weight of your pork, as well as the wattage of your air fryer.

For a pork belly, one source recommends preheating your air fryer to 160°C and cooking the pork for 30 minutes. Then, increase the temperature to 200°C and cook for an additional 10 minutes or until the crackling is crisp. Another source recommends cooking the pork belly at 230°C for approximately 4 minutes until pliable. Then, cut the pork rind/skin into strips or your desired shape and place them back in the air fryer. Cook for approximately 5 minutes, removing any pieces that are already crackled. Cook for another 2 minutes and repeat the process until all the crackling is finished.

For a pork shoulder, one source recommends cooking at 180°C for 90-120 minutes, depending on the weight of the pork. The internal temperature of the pork roast should be nearing 90°C. Then, increase the temperature and cook for another 5-10 minutes, or until the crackling is crisp. Another source recommends cooking a 1.5kg pork shoulder in an air fryer for 1.5 hours (90 minutes) plus 15 minutes for the crackling.

It is important to note that cooking times may vary depending on the thickness of the meat and your specific air fryer model. One source recommends preheating your air fryer to 200°C or 390°F, depending on the type of air fryer, and cooking the pork for 20 minutes. However, they note that the cooking time is based on using a Philips XXL Air Fryer, which is 2200 watts, and that you may need to adjust the cooking time depending on the wattage of your air fryer. For example, a 1600-watt air fryer may need to cook for 30-40 minutes.

Serving suggestions for air-fried pork crackling

Air-fried pork crackling can be served in a variety of ways. It can be served as a snack with a dipping sauce, such as a spicy chilli sauce or tangy vinegar. It can also be served as a side dish with roasted vegetables and a salad, or as a garnish for soups or stews, adding texture and flavour contrast.

If you are serving it as a main course, it can be paired with mashed potatoes and tender stem broccoli. Alternatively, you can serve it with charred broccoli, steamed rice, and a soy dipping sauce.

For a more indulgent option, serve the crackling with burnt apple puree in buttered bread rolls. To make the apple puree, bake apples in the oven at 180°C for 45 minutes, then transfer them to a blender and puree, adding a knob of butter and a squeeze of fresh lemon juice.

When selecting pork for crackling, look for a piece with a good amount of skin and a visible fat layer underneath to ensure optimal crispiness. Before cooking, dry the skin completely by leaving it uncovered in the refrigerator overnight, and then let it come to room temperature before cooking. Score the skin with a sharp knife and rub with oil and salt, or other seasonings like pepper, paprika, or garlic powder, to enhance the flavour.

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