Air-Fried Pork Belly: A Tasty, Crispy Treat

You can definitely make pork belly in an air fryer! The outcome is tender pork with the crispiest crackling, and it's much quicker and easier than oven-roasting. Plus, you'll have minimal clean-up and a crispy end result.

To make pork belly in an air fryer, you'll need a flat and even slice of pork belly that will fit in your appliance. You can cut a large piece in half if needed. You'll also want a nice even layer of fat and smooth skin.

Many recipes suggest drying the pork skin by placing it in the refrigerator uncovered for a few hours or overnight. This helps to draw out the moisture and ensure crispy crackling.

Then, you'll rub the pork belly with oil and seasonings, such as salt, Chinese five spice, and garlic powder. Some recipes also suggest poking holes in the skin or scoring the meat to help it crisp up.

Finally, you'll air fry the pork belly for around 30-40 minutes, depending on your desired level of crispiness.

So, if you're looking for a delicious and crispy pork belly dish, give your air fryer a go!

Selecting the right cut of pork belly

Firstly, look for a nice balance of meat and fat. This is essential to ensure that your pork belly turns out juicy and tender, with a crispy exterior. A flat and even slice of pork belly that fits snugly in your air fryer is ideal. If you can only find a larger piece, simply cut it in half. Aim for a nice, even layer of fat and smooth skin.

Secondly, consider the weight of the pork belly. A medium to large pork belly joint, typically ranging from 800g to 1.5 kg, is a good option. This size provides enough meat to feed multiple people and allows for a good ratio of meat to fat.

Thirdly, while pre-scored pork belly is convenient, you can also purchase a whole piece of pork belly and score it yourself. This gives you more control over the depth and pattern of the scores, which can influence the overall texture of the dish. If you opt for a pre-scored option, ensure that the cuts are not too deep, ideally only puncturing the skin and fat without piercing the meat.

Lastly, don't be afraid to ask your butcher for advice. They can guide you in selecting the best cut for your specific needs and can often provide tips and tricks for preparing and cooking pork belly in an air fryer.

Remember, taking the time to select the right cut of pork belly will greatly enhance your final dish, so don't rush this important step!

Poking holes in the skin

Start by using a sharp knife or a skewer to poke holes into the skin of the pork belly. Be careful to only puncture the skin and fat without piercing the meat underneath. This technique allows the rendering of some of the fat, effectively frying the skin and helping it to puff up and become crispy. It is important to note that the holes should be evenly distributed across the skin of the pork belly.

After poking the holes, it is crucial to pat the skin dry with paper towels. Removing moisture is essential for achieving the desired crispiness. Make sure the skin is as dry as possible before moving on to the next step.

Once the skin is dry, it's time to season it. Rub a generous amount of coarse sea salt or flaked sea salt into the skin. This step not only enhances the flavour but also helps draw out any remaining moisture, further promoting crispiness. You can also add other seasonings like Chinese five-spice powder or light brown sugar at this stage, depending on your preferred flavour profile.

After seasoning, let the pork belly rest for a few minutes. This allows the salt and seasonings to work their magic and absorb any remaining moisture. You can also place the pork belly in the refrigerator, uncovered, for a few hours or even overnight for optimal results.

Finally, when you're ready to cook the pork belly, follow the air fryer instructions provided in your chosen recipe. The combination of poking holes in the skin, drying, and salting will ensure that you achieve the perfect crispy texture on your pork belly.

Drying the skin

First, use paper towels or a clean tea towel to pat the skin of the pork belly dry. Remove as much moisture as possible by blotting or gently rubbing the surface. You can also place the pork belly on a rack over a tray and leave it uncovered in the refrigerator for a few hours or even overnight. This step is recommended for achieving the crispiest crackling, but if you are short on time, you can skip it.

Next, rub a generous amount of coarse sea salt or flaked sea salt into the skin. Make sure to rub it in well, as the salt will help draw out moisture from the skin and promote crisping. You can also poke holes in the skin using a sharp knife or piercing tool. Be careful not to pierce the meat, just the skin. This step will allow some of the fat to render out more easily, aiding in the crisping process.

After scoring and salting the skin, you can wrap the pork belly in foil, leaving the skin exposed. This will help contain the heat and ensure that the meat stays juicy while the skin crisps up.

Once you are ready to cook the pork belly, preheat your air fryer to the desired temperature, usually between 320-400°F (160-200°C). Place the pork belly in the air fryer basket, skin-side up, and cook for 30-40 minutes. Check on the pork belly regularly to ensure that it is not burning, as cooking times may vary depending on your air fryer model.

If you notice that the skin is starting to burn, you can place a small piece of foil over the affected area to prevent further burning while allowing the rest of the skin to continue crisping.

By following these steps and ensuring that the skin of your pork belly is thoroughly dried before cooking, you will achieve a crispy, puffed-up skin that is the signature of a well-made air fryer pork belly.

Salting the skin

Firstly, select the right type of salt for your pork belly. Coarse sea salt or flaked sea salt are good options, as they help draw out moisture and promote crisping. You can also use regular table salt, but be mindful that it may be more concentrated in flavour and require a bit more effort to wipe off any excess.

Now, let's talk about the technique. Start by patting the skin of the pork belly dry with paper towels. Removing moisture is crucial, as it is the enemy of crispy skin. Once the skin is dry, generously rub your chosen salt into the skin. Make sure to get it into all the nooks and crannies. You can also score the skin before salting, creating a criss-cross pattern with shallow cuts. This will help the salt penetrate deeper and enhance the crispiness.

After salting, you have a couple of options. You can let the salted pork belly sit uncovered in the refrigerator for a few hours or even overnight. This step is optional but recommended, as it further draws out moisture and leads to even crispier skin. If you're short on time, you can proceed to the next step.

When you're ready to cook the pork belly, brush off any excess salt and pat the skin dry again. You may notice that the salt has drawn out quite a bit of moisture; this is normal and will help ensure a crispy texture. Now, you can follow the rest of your chosen air fryer pork belly recipe, knowing that you've set yourself up for success with a well-salted pork belly!

Remember, the salting process is a key factor in achieving that mouth-watering, crispy pork belly texture. Don't skip it, and feel free to experiment with different types of salt to find your favourite!

Resting the meat before slicing

For example, in the air fryer method, the pork belly is cooked at a high temperature to achieve the crispy skin. After removing it from the air fryer, it is important to let it rest for a few minutes before slicing. This ensures that the meat remains juicy and tender.

Similarly, in the slow-roasted method, the pork belly is rested for 10 minutes after roasting. This allows the juices to redistribute and results in a more flavourful and moist final product.

Resting the meat is a crucial step that ensures the pork belly is not only cooked to perfection but also maintains its juiciness and tenderness. This step guarantees a more enjoyable dining experience and elevates the dish.

Frequently asked questions