Tiffany Haney
Cooking pork belly in an air fryer is a convenient and healthy alternative to traditional methods. The air fryer's rapid hot air circulation ensures the pork belly achieves a delightful crispiness while retaining its natural juices. The key to getting crispy pork belly in an air fryer is selecting the right cut of meat and ensuring the skin is scored to allow the fat to render and the skin to crisp up evenly. The cooking time will depend on the thickness of the pork belly and the specific air fryer model, but it typically takes around 40 minutes to cook.
| Characteristics | Values |
|---|---|
| Cooking Time | 30-50 minutes |
| Temperature | 160-200°C (320-390°F) |
| Internal Temperature | 90-95°C (195-200°F) |
| Resting Time | 5-10 minutes |
| Storage | Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months |
| Reheating | Place in the air fryer at 160-180°C (320-350°F) for 5-7 minutes |
| Cut | Medium to large, with a generous layer of fat and a good balance of meat |
| Scoring | Recommended for crispy skin, but not necessary |
| Seasoning | Salt, pepper, garlic, onion powder, paprika, chili powder, Chinese five spice |
| Sides | Rice, pak choi, noodles, salad, sandwiches, ramen, stir-fry |
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What You'll Learn
Scoring the pork skin
- Prepare the Pork Belly: Before scoring, ensure you have chosen a good quality pork belly that is evenly marbled with fat and has a bright pink colour with no discolouration.
- Scoring Technique: Using a sharp knife, carefully break the surface of the skin and slice delicately through the fat. It is important to cut only through the fat layer and not into the meat itself. You can create a criss-cross pattern by slicing diagonally both ways, forming a diamond shape.
- Seasoning: After scoring, rub a generous amount of coarse sea salt into the scores on the skin. This step helps draw out moisture, aiding in achieving that perfect crispiness. You can also add other seasonings like Chinese five spice, garlic granules, or red pepper flakes to enhance the flavour.
- Resting: Once the salt and any other seasonings have been applied, let the pork belly rest uncovered for about 10 minutes. This step ensures that any excess moisture is removed, further contributing to the crispiness of the skin.
- Optional Foil Step: Although not necessary, some recipes suggest placing the pork belly on a sheet of tinned foil, meat-side down, and gently folding the sides of the foil to cover it, leaving the skin exposed. This helps keep the meat juicy while allowing the skin to crisp up.
- Repeat Scoring and Seasoning: If your pork belly has not been pre-scored, you can flip it over and score the skin side in the same manner as the meat side. Repeat the seasoning and resting process for the skin.
Remember, scoring the pork skin is an optional step, and you can still make delicious crispy pork belly without it. However, scoring does help create that extra crispy texture that many people love.
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Cooking time and temperature
The cooking time and temperature for pork belly in an air fryer will depend on the thickness of the meat and the model of the air fryer. It is recommended to cook pork belly to an internal temperature of 90-95°C / 195-200°F for tender meat. This can be checked with a meat thermometer. The meat should be cooked until some of the fat is rendered.
One recipe suggests preheating the air fryer to 160°C (320°F) for three minutes. Then, place the pork belly in the air fryer basket and cook for 40 minutes. After 15 minutes, the meat should be checked to ensure the foil is still tight around the pork. The heat should then be increased to 190°C (375°F) and the pork cooked for another 8-10 minutes, or until the skin is crispy and bubbling. The internal temperature should be 90-95°C / 195-200°F.
Another recipe recommends cooking the pork belly at 180°C for 35 minutes. Then, remove the pork and scrape off any salt on the skin. Cook for a further 35 minutes at 200°C.
A third recipe suggests cooking the pork belly at 160°C/320°F for 30 minutes. Then, increase the temperature to the maximum crispy setting or the highest temperature and cook for a further 10 minutes at 240°C/465°F.
It is important to note that the cooking time may vary depending on the air fryer model and the thickness of the pork belly. It is recommended to check on the pork belly regularly to ensure it is not burning or undercooked.
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Seasoning and marinating
Firstly, pat the pork belly dry with a kitchen towel to remove any excess moisture. This is an important step as it helps the skin to crisp up during cooking. You can also score the skin, creating shallow cuts that allow the fat to render and the skin to crisp evenly.
Next, you can season the pork belly with salt. Rubbing salt onto the scored skin will help to draw out moisture and create a super crunchy topping. You can also add other seasonings, such as garlic granules, onion powder, smoked paprika, and chilli powder. For an Asian-inspired flavour, you can mix brown sugar sweetener with soy sauce and use it as a glaze. Alternatively, you can marinate the pork belly in a mixture of garlic and Chinese five-spice for a few hours or even overnight. This will infuse the meat with flavour and create a delicious aroma when cooked.
If you want a quick recipe, you can simply season the pork belly with salt and pepper and place it straight into the air fryer. However, if you have the time, marinating the pork belly will result in a more intense flavour.
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Storing and reheating
Storing your leftover pork belly correctly is essential to preserving its quality. Firstly, let the cooked pork belly cool down. Then, place the leftovers in an airtight container to prevent exposure to air, which can lead to dryness. If you have a large number of leftovers, you can store them in separate vacuum-sealed bags. You can also wrap the pork belly tightly in foil or plastic wrap before placing it in an airtight container for extra protection.
When it comes to storing pork belly in the refrigerator, it is best to consume it within three to four days. If you have kept your leftovers in the fridge for a couple of days, you can reheat them in the microwave, but be aware that the microwave can negatively impact the texture of the meat. If you are not in a hurry, it is better to use a conventional oven or an air fryer to reheat your pork belly, as these appliances offer more even heating capabilities.
To reheat pork belly in the oven, preheat the oven to 400°F. 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 some sauce to keep it juicy and tender. Keep the meat in the oven for 10 to 15 minutes, or until it has adequately warmed. Then, turn on the broiler and let the skin crisp for about 15 minutes. Keep an eye on the colour so it doesn't burn.
To reheat pork belly in an air fryer, place the pork belly in the air fryer basket, skin-side up, and heat at 160°C/320°F for seven minutes, or 180°C/350°F for up to five minutes, or until warmed through.
If you wish to freeze your cooked pork belly, slice it up and place it in an airtight container or freezer bag. It can be stored in the freezer for up to two to three months. When you are ready to reheat it, leave it to thaw in the fridge overnight, and then use one of the methods described above.
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Serving suggestions
There are many ways to serve air-fried pork belly, depending on your preferences and the sides and sauces you want to include.
If you want to keep it simple, steamed rice and green vegetables like pak choi are a great choice. You can also add a dipping sauce such as Chinese chilli sauce or hoisin, soy sauce, sesame oil, and rice wine vinegar. You can also serve it with egg fried rice, ramen, or noodles.
For a more Western take, you can serve it with a side of crispy air-fried chips, or in a sandwich with fresh garden tomatoes and lettuce, or even with pasta.
If you're feeling adventurous, you can try making pork belly tacos, adding it to a salad, or having it for breakfast. You can also use leftovers in stir-fries.
When it comes to seasoning, you can use Chinese five spice, garlic granules, onion powder, smoked paprika, chilli powder, or barbecue sauce. For a sweet and salty flavour, you can add brown sugar or honey during the last 5 minutes of cooking.
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Frequently asked questions
First, pat the pork belly dry with a kitchen towel to remove excess moisture. If your pork belly hasn't been pre-scored, use a sharp knife to score the skin, creating shallow cuts that allow the fat to render and the skin to crisp up evenly. Then, rub salt into the scored skin to ensure crispy crackling. Next, wrap the meat in foil, leaving the skin exposed, and place the pork belly in the air fryer basket. Cook for around 30-40 minutes at 160-180°C/320-350°F, then increase the heat to 190-200°C/375-465°F and cook for a further 8-10 minutes, or until the skin is crispy.
It takes around 40-50 minutes to cook pork belly in an air fryer.
The recommended internal temperature for pork belly is 90-95°C/195-200°F.
