Air-Fried Pork Belly: A Quick, Crispy Delight

Cooking pork belly in an air fryer is a quick and easy way to make a delicious meal with tender meat and crispy skin. The circulating air of the air fryer makes the skin crispy without the need to slow cook for hours. It's also a great way to cook this fatty cut of pork as the air fryer basket holds up the meat while letting the grease drip down.

Selecting the right cut of pork belly

Freshness

It is recommended to opt for a fresh-cut slab of pork belly rather than pre-packaged vacuum-sealed pork belly. The sealed packaging tends to retain moisture, which can prevent the skin from crisping properly during cooking. If you only have access to vacuum-sealed pork belly, it is advisable to leave it uncovered in the fridge overnight to allow the skin to dry out for better crisping.

Thickness and Consistency

Choose a pork belly cut with a thickness of around 3 cm or 1.2 inches. Look for a piece with a consistent thickness so it can lie flat in your air fryer, promoting even crisping of the skin. A good cut should have a firm, smooth rind and visible white layers of fat between the meat.

Meat-to-Fat Ratio

The ideal cut of pork belly should have a nice balance of meat and fat. This balance ensures that your cooked pork belly has the right amount of flavour and crispiness. Too much fat may result in a greasier texture, while too much meat can affect the overall flavour and tenderness.

Source

When selecting your pork belly, consider the source and try to opt for high-quality options. You can typically find pork belly at your local butcher or the meat market in your grocery store. Places like Costco are also great options for finding pork belly.

Preparation

Before cooking your pork belly in the air fryer, there are a few preparation steps to follow. Firstly, pat the skin dry with paper towels to remove any moisture, as this can hinder crisping. Then, use a sharp knife to carefully score the skin, creating a criss-cross pattern without cutting through to the meat. This technique helps the fat render out more easily during cooking, resulting in puffed-up, crispy skin. Finally, rub a generous amount of coarse sea salt or kosher salt into the skin to draw out moisture and enhance crisping.

Scoring the skin

It is also important to dry the skin of the pork belly before cooking. Moisture is the enemy of crispy skin, so be sure to pat it dry with paper towels and allow it to sit uncovered for at least an hour before cooking. This will help to remove any excess moisture and ensure a crispier skin.

After scoring and drying the skin, you can then rub a generous amount of coarse sea salt into the skin. This step is crucial as it helps to draw out moisture and aid in crisping up the skin. You can also add other seasonings such as black pepper, paprika, cumin, garlic powder, or chili powder to add extra flavor to your pork belly.

Once you have scored, dried, and seasoned the skin, you can then place the pork belly in the air fryer and cook it according to your desired recipe. Remember to monitor the cooking process to avoid burning the skin. With these tips, you'll be on your way to achieving the perfect crispy pork belly skin!

Drying the skin

Firstly, use paper towels to pat the skin of the pork belly dry. Remove any excess moisture as this can hinder the crisping process. You can also allow the pork belly to air dry by placing it on a rack over a tray and leaving it in the refrigerator, uncovered, for a few hours or even overnight. While this step is optional, it is recommended for optimal crispiness.

Next, use a sharp knife or piercing tool to poke holes into the pork belly skin. Be careful to only pierce the skin without cutting into the meat itself. This step aids in the rendering of fat, allowing it to escape and promoting a puffed-up, crispy skin.

After poking the holes, you can rub a generous amount of coarse sea salt or flaked salt into the skin. Salt is essential as it helps draw out moisture from the skin and enhances the crisping process. Leave the salted skin for about 10-20 minutes, then blot any moisture that appears with a paper towel.

If you want to go the extra mile, you can also brush the skin with vinegar before applying the salt. The vinegar helps to dry out the skin and ensures it becomes crispy and crunchy.

Once you've completed these steps, your pork belly skin should be nice and dry, ready for air frying to achieve that perfect crispiness!

Seasoning the meat

Firstly, select the right cut of pork belly. Look for a piece with a nice balance of meat and fat, ensuring a uniform size with a thickness of at least 2 inches. This will ensure both flavour and crispiness.

Before seasoning, it is recommended to pat the skin of the pork belly dry with paper towels to remove any excess moisture, which can prevent the skin from becoming crispy.

Now, for the seasoning! You can use a variety of seasonings to add flavour to your pork belly. Here are some options:

• Salt: Salt is key to drawing moisture out of the skin and creating a crispy texture. Use coarse sea salt or kosher salt and rub it generously into the skin.
• Spices: You can create a spice blend by mixing paprika, cumin, brown sugar, ground black pepper, garlic salt, and garlic powder. Rub this blend into the meat side of the pork belly.
• Sugar: A little sweetener like brown sugar or maple syrup can add a sweet and salty contrast to your pork belly.
• Vinegar: Brushing the skin with vinegar helps to dry it out, ensuring it becomes crispy.
• Oil: Olive oil or another cooking oil can be used to help the salt adhere to the skin and prevent it from burning.

Feel free to experiment with different seasonings and create your own unique blend to suit your taste preferences.

Reheating tips

If you have any leftover pork belly, you can store it in an airtight container in the refrigerator for up to four days.

When it comes to reheating, the air fryer is your best friend. Simply place the leftover pork belly in the air fryer at 350°F to 375°F (around 180°C) for five minutes or until warmed through. This method will help you achieve that coveted crispy texture without drying out the meat.

If you're looking to retain the crispiness of the crackling, it's best to separate it from the meat before reheating. You can place the meat in the oven or microwave, and the crackling can go under the grill or broiler. However, be cautious as the grill can easily burn the crackling.

Another option is to use the oven or toaster oven, as the dry heat will prevent the meat from becoming chewy. Set the oven at around 350°F and keep an eye on the pork belly until it's warmed to your liking.

If you're aiming for that perfect crunch, try reheating the pork belly in the air fryer or a conventional oven at 400°F for 10 to 15 minutes. To prevent the meat from burning, wrap it in aluminium foil.

Now you're all set to enjoy your delicious, crispy pork belly again!

Frequently asked questions