Emilie Meyer
Porchetta is a classic Italian dish of slow-roasted pork belly, seasoned with herbs and encased in a shell of crispy skin. While traditionally made using an entire de-boned pig, smaller portions are more suitable for cooking in an air fryer. The cooking time for porchetta in an air fryer depends on the weight of the pork belly and the desired crispiness of the skin. A 2.5-pound pork belly can roast in about 90 minutes, while a larger porchetta can take up to 3 hours. To achieve the perfect crisp on the skin, it is recommended to cook the porchetta until it reaches an internal temperature of 165°F (74°C).
Cooking Porchetta in an Air Fryer
| Characteristics | Values |
|---|---|
| Temperature | 120°C/230°F to 195°C/380°F |
| Cooking Time | 45-60 minutes |
| Meat Weight | 2.5-5 pounds |
| Meat Type | Pork Belly |
| Meat Temperature | 74°C/165°F |
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What You'll Learn
Air fryer temperature settings
To cook porchetta in an air fryer, you will need to preheat your air fryer and prepare your pork belly before cooking it for a specified amount of time.
Firstly, prepare your pork belly by placing it on a plate, skin-side up, and seasoning it with regular table salt. Leave it uncovered in the fridge overnight. The next day, remove the meat from the fridge and let it sit for at least 30 minutes to come to room temperature. While waiting, you can make the filling.
Now, heat your air fryer to 120°C/230°F. Rub baking powder all over the skin of the pork belly and spray the air fryer basket and pork belly with oil. Place the pork belly in the air fryer basket and cook for 25 minutes. Then, increase the temperature to 200°C/400°F and cook for an additional 20 minutes. Check if the porchetta is cooked to your liking; if not, cook in 5-minute intervals until done.
It is important to note that the cooking time may vary depending on the size and weight of your pork belly. The above instructions are for a piece of pork belly weighing between 800g and 1kg. Adjust the cooking time accordingly if your pork belly is significantly larger or smaller.
Additionally, some recipes suggest pre-treating the pork skin to achieve a crispier texture. This can be done by applying an overnight rub of baking powder and salt to the skin before cooking.
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How to prepare the pork belly
Preparing the pork belly is a crucial step in making porchetta, and it usually takes at least a day or two. Here's a step-by-step guide on how to prepare the pork belly for your delicious air-fried porchetta:
Selecting the Pork Belly:
Start by sourcing a good-quality pork belly, preferably with the skin intact. Traditional Italian porchetta uses skin-on pork belly, but skinless pork belly is also an option. If you opt for skin-on, ask your butcher for a nice, long piece of pork belly, weighing around 800g to 1kg. Alternatively, you can find skinless pork belly at Korean or other Asian markets.
Seasoning and Marinating:
Place the pork belly on a plate or cutting board, skin side up. Season the meat with regular table salt, then leave it uncovered in the fridge overnight to dry out the skin. The next day, take the pork belly out of the fridge and let it come to room temperature for at least 30 minutes. Meanwhile, prepare a spice rub or marinade. Toast fennel seeds and chilli flakes in a dry frying pan over medium heat until aromatic. Grind the toasted spices with garlic, fresh herbs (such as rosemary, thyme, or sage), lemon zest, and olive oil to form a paste. You can also add other ingredients like orange zest, peppercorns, or honey to enhance the flavour.
Rubbing and Filling:
Take the pork belly out of the fridge and rub the spice paste or marinade all over the meat, working it into any knife slices or incisions you've made. If using a filling, spread it over the pork belly. Traditional porchetta involves wrapping the belly around a section of pork loin, but this step is optional.
Tying and Rolling:
Place 3-5 pieces of butcher's twine underneath the pork belly, equally spaced apart. Start rolling the pork belly so that the skin is on the outside, encasing the filling. Tie the pork belly securely with the twine, using a simple double knot, to hold its shape during cooking.
Resting and Cooking:
After the pork belly is prepared, it's time to let it rest in the fridge again for a few hours or overnight, if possible. This step helps the flavours infuse into the meat. Then, it's ready to be cooked in your air fryer, following the recommended temperature settings and cooking times for porchetta.
Preparing pork belly for porchetta requires some time and attention, but it's worth the effort to create a delicious, tender and flavourful roast.
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How long to cook for
When cooking porchetta in an air fryer, it's important to consider the weight of the pork belly you are using, as this will impact the cooking time. For example, a 2.5-pound pork belly will roast in about 90 minutes, while a 5-pounder can take 3 or more hours to reach the right temperature.
To ensure your porchetta is cooked through, it's recommended to cook by temperature rather than time. You should aim for an internal temperature of 165°F (74°C). In an air fryer, you can achieve this by roasting at 250°F (120°C). Remember to turn the porchetta regularly to prevent burning and ensure even cooking.
If you're aiming for crispy skin, there are a few additional steps to consider. One method is to rub baking powder all over the skin of the rolled pork belly and spray it with oil before placing it in the air fryer. Cook at 200°C/400°F for 20 minutes, and then in 5-minute intervals until you achieve the desired crispness. Another approach is to pierce the pork skin all over with a sharp knife and cook at 380°F (195°C) until the skin is bubbly and crunchy.
It's worth noting that the size of your air fryer may impact cooking times. Ensure your porchetta fits comfortably in the air fryer with a few inches of space between the meat and the heating element. If necessary, remove the bottom grate to increase capacity.
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How to get crispy skin
To get crispy skin on your porchetta, there are several methods you can try. Firstly, ensure that your pork belly is trimmed and rolled, with the skin on the outside. This is important as it exposes more skin to the heat, allowing it to crisp up nicely. Secondly, consider making a mini" porchetta, as a smaller roast will have a greater ratio of crispy skin to meat. It also cooks faster and is easier to fit into your air fryer.
Before cooking, pat the pork belly dry with a paper towel and place it on a plate, skin side up. Season the skin with salt and, if you have time, leave it uncovered in the fridge overnight. This is an optional step but it will help to dry out the skin, leading to a crispier texture when cooked. If you do refrigerate the pork, remember to remove it from the fridge about 30 minutes to one hour before cooking to allow it to come up to room temperature.
When you're ready to cook, preheat your air fryer to 250°F (120°C) and rub the pork skin with oil. Place the porchetta in the air fryer basket, skin side up, and roast until the internal temperature reaches 165°F (74°C). Depending on the size of your porchetta, this could take anywhere from 90 minutes to 3 hours. Remember to turn the porchetta frequently to prevent burning and ensure even cooking.
If, after this initial cooking, your porchetta skin still isn't crispy enough for your liking, don't be afraid to give it a little extra time in the air fryer. Crank up the temperature to 380°F (195°C) and cook in short, 5-minute intervals until you achieve the desired crispness. Keep a close eye on it, as this process can be quite fast and you don't want to burn your hard work!
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Serving suggestions
When it comes to serving porchetta, there are several options to choose from. This Italian delicacy is a rich, crackling-coated pork roast with a crispy skin and juicy meat. Here are some serving suggestions to elevate your porchetta experience:
Sandwiches
Porchetta can be served warm or at room temperature in sandwiches. Slice the porchetta into thin, juicy pieces and place them between two slices of crusty Italian bread or a bun.
Sides
Consider serving porchetta with a variety of sides. Roasted potatoes, sautéed green beans, buttered leeks, or creamy polenta can complement the dish. For a classic British approach, serve it with roast potatoes, garlic gravy, and apple sauce.
Leftovers
Porchetta leftovers make excellent sandwiches for lunch the next day. It can be stored in the fridge for several days and reheated in a warm oven, or packed in serving-size bags and frozen for longer storage.
Presentation
The geometric symmetry of the porchetta makes it easy to carve and serve identical slices. It is visually appealing, with its breathtakingly crackly skin, and easy to cook evenly due to its uniform shape.
Accompaniments
To enhance the flavour of your porchetta, consider serving it with a side of gravy or apple sauce. For an extra burst of flavour, you can also baste the porchetta with a mixture of olive oil and freshly squeezed lemon juice during the cooking process.
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Frequently asked questions
Preheat your air fryer to 250°F (120°C) or 380°F (195°C).
Cook the porchetta until it reaches an internal temperature of 165°F (74°C).
Cook until the skin is bubbly and crunchy.
A 2.5-pound pork belly should roast in about 90 minutes in an air fryer.
A larger porchetta can take significantly longer, up to 3 hours or more.
