Air Fryer Crackling: Cooking Time For Perfect Results

Cooking pork crackling in an air fryer is a quick and easy way to achieve a crispy, crunchy, and delicious result. With minimal preparation, you can have perfectly cooked crackling in as little as 20 minutes, although some recipes may take up to 35 minutes for the best results. The air fryer's ability to produce a crispy texture without the need for preheating or long oven cooking times makes it a convenient and appealing option for pork crackling enthusiasts.

How to cut pork skin for air fryer crackling

To cut pork skin for air fryer crackling, you will need a very sharp knife to cut through the pork skin as it can be quite tough. You will also need a chopping board to protect your work surface.

Firstly, separate the skin from the pork and dry it completely by leaving it uncovered on a plate. Place the pork skin in the fridge for at least 24 hours to dry out.

Once the pork skin is dry, use a sharp knife to score the top of the skin in several places. Then, cut the pork skin into strips or your desired shape. The size doesn't really matter, but for even cooking, it is recommended to cut the pork skin into evenly sized pieces.

After cutting the pork skin, rub oil and salt onto the skin, ensuring that you penetrate the cracks made from the scoring. You can also add other seasonings, such as garlic powder, to enhance the flavour.

Now your pork skin is ready to be placed in the air fryer and cooked to perfection!

Air fryer temperature and time for cooking crackling

The cooking time for crackling in an air fryer varies depending on the type of air fryer and the amount of crackling being cooked. However, on average, it takes between 20 to 30 minutes to cook crackling in an air fryer.

One recipe recommends cooking crackling at a temperature of 200°C/390°F for 15 minutes. Another recipe suggests a similar temperature of 200°C/400°F but for a shorter duration of 5 minutes. A third recipe recommends cooking crackling at the maximum temperature of 230°C for approximately 4 minutes until pliable, cutting the pork rind into strips or the desired shape, and then cooking for another 5 minutes.

It is important to note that the cooking time may vary depending on the desired level of crispiness and the specific air fryer being used. Some recipes suggest cooking the crackling for multiple short durations, checking the crispiness between each cycle and removing the finished pieces. It is also recommended to shake the basket halfway through the cooking time to ensure even cooking.

Additionally, the preparation of the pork skin and the use of additional ingredients can impact the cooking time and the crispiness of the crackling. Some recipes suggest drying the pork skin completely and leaving it uncovered in the fridge overnight before cooking. Others recommend scoring the pork skin, rubbing it with oil, and seasoning it with salt, garlic powder, sugar, or herbs before placing it in the air fryer.

Oil and salt for seasoning pork crackling

Scoring the pork rind is the first step in achieving the perfect crackle. This can be done by cutting the rind across the whole length at around 1cm intervals or finger widths apart. The fat underneath the rind will react with the salt and render down, resulting in a puffy crispy texture.

After scoring, the rind should be dried. This can be done by patting the skin dry with a paper towel or leaving the pork skin side up on a rack and pouring a cup of boiling water over the skin. The boiling water will shrink the rind, allowing the incisions to open and enabling the heat, salt, and oil to penetrate deeper. The pork should then be left to dry uncovered in the fridge for at least 24 hours.

Once the pork is dry, it can be seasoned with salt and oil. For the salt, a coarse rock salt is recommended. The oil used can be vegetable oil or olive oil, though vegetable oil has a higher cooking temperature. The salt and oil should be rubbed into the pork rind, ensuring that they penetrate the cracks made from scoring. Additional seasonings can be added to the underside of the pork, such as pepper, garlic powder, or paprika.

After the pork has been dried, oiled, seasoned, and salted, it is ready to be cooked in the air fryer. The air fryer should be preheated to 200°C or 390°F, which usually takes around 3 minutes. The pork crackling can then be placed on a rack in the air fryer and cooked at maximum temperature (230°C) for approximately 4 minutes until pliable. The pork rind can then be cut into strips or desired shapes and cooked for an additional 5 minutes. Any pieces that are already crackled can be removed and placed on paper towels to drain. The remaining pork can be cooked for another 2 minutes, and the process can be repeated until all the crackling is finished.

How to store leftover pork crackling

Cooking pork crackling in an air fryer is easy and quick, taking around 20-30 minutes. But what do you do with the leftovers?

Firstly, it's important to note that a perfect crackling should stay crisp even after two days in the fridge. However, if you want to store it for longer, there are a few things to keep in mind.

The best way to store leftover pork crackling is to place it in an airtight container in the fridge. This will help keep it crisp and fresh for up to a week. Make sure the container is dry and that there is no moisture in the crackling, as this can make it soggy. If you want to be extra careful, you can place a paper towel in the container to absorb any moisture.

Another option is to freeze the leftover pork crackling. This will help it last for several months. To do this, wrap the crackling tightly in plastic wrap or place it in an airtight container before putting it in the freezer.

When you're ready to enjoy your leftover pork crackling, simply remove it from the fridge or freezer and let it come to room temperature. You can then enjoy it as is or reheat it in the air fryer for a few minutes to regain its crispness.

How to avoid burning pork crackling

To avoid burning pork crackling, there are a few key steps to follow. Firstly, ensure you are using the right type of pork skin. Look for fresh pork belly or pork shoulder with the skin still attached, ideally with a skin thickness of around 1/2 inch or more. Avoid pre-packaged or cured pork skins as they may not yield the desired texture and flavour.

Secondly, dry the pork skin completely before cooking. You can do this by leaving it uncovered on a plate in the fridge overnight. A few hours before cooking, remove the skin from the fridge and let it come to room temperature. Score the top of the skin with a sharp knife and rub with oil and salt, ensuring they penetrate the cracks.

Preheat your air fryer to a temperature between 180°C (360°F) and 230°C (400°F). The higher temperature range is ideal for rendering the fat beneath the skin and achieving crispiness. Arrange the pork skin in a single layer in the air fryer basket, allowing adequate airflow around it.

Cooking time can vary depending on the thickness of the pork skin, typically ranging from 20 to 30 minutes. It is crucial to monitor the pork crackling periodically to avoid burning. Shake the basket halfway through the cooking process and adjust the temperature and time as needed. If the crackling is not crispy enough, extend the cooking time in small increments, keeping a close eye on it.

Finally, if your pork crackling turns out slightly overcooked and hard, you can try softening it by letting it sit at room temperature for a few minutes. However, if it is excessively burnt, adjust your preparation and cooking technique for the next attempt.

Frequently asked questions