Reviving Pork Crackling: Air Fryer Method

You can reheat pork belly in an air fryer to get the crispiest crackling and best texture. It's faster than the oven method and requires minimal cleanup. To reheat, set the air fryer to 390°F (200°C) for 5-7 minutes or until heated through.

How to reheat pork crackling in an air fryer

Preparation

Before reheating your pork crackling, it is important to prepare the meat and your air fryer. Firstly, separate the crackling skin from the meat. Then, dry the skin by leaving it uncovered on a plate or a rack over a tray in the fridge for a few hours or overnight.

Air Fryer Settings

Preheat your air fryer to around 375°F to 400°F (190°C to 200°C). The exact temperature will depend on your air fryer model and the wattage, so you may need to adjust the temperature and cooking time accordingly.

Reheating the Pork Crackling

Once the air fryer is preheated, place the pork crackling skin-side up in the air fryer basket. Reheat for 10 to 20 minutes, checking regularly to ensure it doesn't burn. If the skin starts to burn, cover it with a little foil.

Serving

After removing the pork crackling from the air fryer, let it rest for a few minutes before slicing and serving.

Tips

• If you want to reheat the pork meat as well, it is recommended to do so separately from the crackling, as the meat may burn or dry out before the skin is properly crisped.
• To prevent the meat from drying out, wrap it in foil while reheating the crackling.
• The internal temperature of the meat should be 90-95°C / 195-200°F when checked with a meat thermometer.

The best temperature to reheat pork crackling

Pork crackling can be reheated in an air fryer, but it is important to ensure that the crackling remains crispy. The best way to achieve this is to separate the crackling from the meat and reheat them separately.

The ideal temperature to reheat pork crackling in an air fryer is between 390°F and 400°F (200°C and 205°C). At this temperature, the crackling will become crispy and golden without burning.

• Separate the crackling from the meat: Use a sharp knife to carefully separate the crackling from the meat.
• Prepare the crackling: Ensure that the crackling is dry and free of any moisture. You can blot it with a paper towel to absorb any excess oil or fat.
• Preheat the air fryer: Set the air fryer to the desired temperature of 390°F to 400°F (200°C to 205°C). Allow it to preheat for about 3-5 minutes.
• Place the crackling in the air fryer: Place the crackling in the air fryer basket, making sure it is not crowded. If needed, you can cut the crackling into smaller pieces to ensure even heating.
• Reheat the crackling: Place the crackling in the preheated air fryer and cook for 5-10 minutes. Keep an eye on it to avoid burning.
• Check the crackling: After the allotted time, check if the crackling has reached your desired level of crispness. If not, return it to the air fryer for an additional 2-3 minutes.
• Serve the crackling: Once the crackling is crispy and golden, remove it from the air fryer and serve immediately.

It is important to note that the reheating time may vary depending on the thickness of the crackling and the specific model of your air fryer. Always monitor the crackling during the reheating process to avoid overcooking or burning.

How to prevent pork crackling from becoming soft

To prevent pork crackling from becoming soft, there are several steps you can take before and during cooking.

Firstly, ensure the skin is completely dry before cooking. You can do this by leaving the skin uncovered in the fridge overnight, or by using a paper towel to pat it dry. Scoring the skin with a sharp knife will also help the fat escape during cooking and allow the skin to puff up and become crispy. Be sure not to cut through to the meat.

Secondly, the application of salt and oil is essential. Salt draws out moisture and causes the crackling to puff up and become crispy when it reacts with the fat. You can mix it with oil to help it coat the pork and ensure you get it into the scored grooves.

Finally, heat plays a crucial role in achieving crispy crackling. A high starting temperature is essential for crisping up the pork. For example, 240°C/220°C fan/gas 9 in a conventional oven, or 390°F/200°C in an air fryer. It is recommended to preheat the oven for 10-15 minutes before cooking.

How to store leftover pork crackling

If you have leftover pork crackling, you can store it in an airtight container in the fridge for up to two days. Alternatively, you can freeze it for up to four to six months.

To reheat your pork crackling, you can use an air fryer, oven, or grill. If you're using an air fryer, place the pork crackling in the basket skin-side up and heat it at 390°F (200°C) for 5-7 minutes or until heated through. For an oven, place the pork crackling on a baking sheet and heat at 370°F (190°C) for 10-15 minutes. If you're using a grill, place the pork crackling on a piece of aluminium foil and heat it for a few minutes on each side, keeping an eye on it to avoid burning.

It's important to note that reheating pork crackling may not give you the same crispy texture as when it was first cooked. For the best results, let it come to room temperature before reheating and aim to reheat it quickly to avoid drying out the meat.

How to choose the right pork belly

Yes, you can reheat pork crackling in an air fryer. To do so, separate the crackling from the meat and cook the skin in the air fryer for 20-30 minutes at 200°C or 390°F.

Now, here's how to choose the right pork belly:

Thickness and Shape

Look for a piece of pork belly that has an even thickness and a nice rectangle or square shape. A minimum thickness of 3.25 cm or 1.3" is ideal, with nice layers of fat between the flesh. If the pork belly is too thin, the flesh will cook faster and may become too tender before the skin has a chance to crisp up. While shape is not as important as thickness for even cooking, a nice, even shape does present better.

Skin Condition

When choosing your pork belly, look for dry, flat, and smooth skin. Wrinkled and wet skin is more likely to result in inconsistent crackling. Crackling never goes crispy inside wrinkles, so avoid pork belly with wrinkled skin. If you're using supermarket pork belly that's been vacuum-packed, leave it uncovered overnight in the fridge to dry out the skin properly.

Scoring

Contrary to popular belief, scoring the skin is not necessary for perfect crackling and can even be detrimental. If you cut through the skin and fat and into the flesh, meat juices will bubble up and spread onto the skin, resulting in rubbery patches. If you do decide to score the skin, use a very sharp knife and be careful not to cut too deep.

Quality

Better quality pork will result in better flavour, more tender and juicier meat, and better crackling. If possible, source high-quality free-range pork or the best pork you can afford from a butcher. Cheap pork belly may be injected with brine, which can affect the tenderness of the meat.

Frequently asked questions