Air-Fried Pork Belly: A Quick, Crispy Treat

Cooking pork belly in an air fryer is a quick and easy way to achieve a delicious, juicy, and crispy dish with minimal effort and mess. The air fryer's ability to cook the meat with a fraction of the oil used in traditional frying methods makes it a healthier alternative without compromising on taste and texture. With a simple seasoning of salt and a short cooking time of around 40 minutes, you can create a mouthwatering pork belly meal with that perfect crackling we all love.

Cooking time and temperature

The cooking time and temperature for pork belly in an air fryer depend on the weight and thickness of the meat, as well as the model of the air fryer. It is recommended to cook pork belly until the internal temperature reaches 90-95°C/195-200°F. This can be checked with a meat thermometer.

For a medium to large pork belly joint (around 750g-800g), most recipes suggest cooking for around 40 minutes at 160°C/320°F, and then increasing the temperature to 190°C/375°F or 200°C/400°F for 8-10 minutes, or until the skin is crispy and golden.

One recipe suggests cooking at 160°C/320°F for 30 minutes, and then increasing the temperature to 240°C/465°F for 10 minutes. Another suggests cooking at 350°F/175°C for 30 minutes, and then increasing the temperature to 400°F/205°C for another 30 minutes.

It is important to note that cooking times may vary depending on the model of the air fryer, so it is recommended to check the pork belly after 30 minutes and adjust the cooking time as needed.

After cooking, it is best to let the pork belly rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in juicier meat.

Seasoning and spices

Salt is essential for infusing flavour into the pork belly and creating a crispy texture. It is recommended to pat the pork belly dry with paper towels or a clean tea towel before applying salt, as this helps the salt stick to the surface and results in crispier pork belly. You can also mix the salt with an egg white to prevent it from blowing off during cooking. Generously sprinkle or rub salt all over the pork belly, ensuring it gets into the crevices of any scores or cuts.

In addition to salt, you can use various spices and seasonings to enhance the flavour of your pork belly. Some popular options include:

• Chinese five spice
• Garlic powder or granules
• Black pepper
• White pepper
• Sugar
• Olive oil or rapeseed oil
• Shaoxing wine

These spices and seasonings can be combined to create a paste that is spread evenly over the meat side of the pork belly. For example, you can mix salt, white pepper, five spice powder, sugar, and Shaoxing wine to create a flavourful paste. You can also rub oil, salt, and sugar all over the pork belly, especially into the skin and scores.

If you want to add some spice to your pork belly, it is recommended to season the meat side only, as spices are more likely to burn when exposed to high heat. You can use spices like garlic powder, black pepper, or dried parsley. For a Mexican-inspired dish, you can season the pork belly with garlic granules and chipotle paste to create a smoky and sweet flavour. Alternatively, you can omit the spices and simply use garlic granules or salt to season your pork belly.

Scoring the skin

Start by turning the pork belly meat-side facing up. Score the meat diagonally both ways, creating a criss-cross pattern. Be sure to only cut about 0.5 cm deep, taking care not to cut through to the meat. Scoring the skin in this way will allow the salt, spices, and seasonings to penetrate the meat more deeply, enhancing the flavour.

After scoring the meat, you can then rub a generous amount of coarse sea salt into the skin. This will help to draw out moisture, ensuring the skin becomes crispy when cooked. You can also add other seasonings to the crevices of the scored areas, such as Chinese five spice and garlic granules.

Resting and slicing

Resting the pork belly after air frying is an important step that should not be skipped. This allows the juices to redistribute, resulting in juicier meat. Depending on the recipe, you should let the pork belly rest for at least five minutes, and up to 10 minutes, before slicing and serving.

When the resting time is up, remove the foil from the pork belly and place it on a plate, uncovered. The internal temperature of the pork belly should be 90-95°C / 195-200°F when checked with a meat thermometer. Place the pork belly skin side down on a butcher's block.

Use a sharp knife to slice the pork belly, pressing onto the knife with the palm of your hand to cut through the crisp skin. You can cut the pork belly into thick slices or bite-sized pieces, depending on your preference. If you plan to cook bite-sized pieces, place the meat in the freezer for about 20 minutes before slicing to make it easier to cut through the crisp skin.

If you have any leftover air-fried pork belly, let it cool, then place it in an airtight container and store it in the refrigerator for up to three days. To freeze leftover pork belly, wrap it in foil or plastic and place it in a sealed bag for up to three months. When you're ready to reheat the pork belly, you can place it back in the air fryer at 160°C/320°F for seven minutes, or until hot. Alternatively, you can reheat it in the microwave until piping hot.

Reheating and storing

Storing your leftover pork belly in an airtight container in the refrigerator will keep it fresh for up to 3 days. If you want to extend the shelf life of your cooked pork belly, you can freeze it. Let the pork belly cool down, then wrap it in foil or plastic before placing it in a sealed bag. It can be frozen for up to 3 months.

When you're ready to enjoy your frozen pork belly, take it out of the freezer and leave it in the fridge overnight to thaw. To reheat, simply place the pork belly back into the air fryer at 160°C/320°F for about 7 minutes, or until hot. Alternatively, you can use a microwave, leaving the lid slightly open until the pork is piping hot.

If you're reheating a larger portion of pork belly, you can put it back into the air fryer at 200°C/400°F for about 10 minutes, flipping it halfway through. This will ensure the meat is heated evenly and thoroughly.

Frequently asked questions