Cody Casey
Cooking pork belly in an air fryer is a quick and easy way to achieve mouth-wateringly tender and juicy meat with a crunchy exterior. The cooking time varies depending on the thickness of the pork belly and the model of the air fryer, but it typically takes around 30-40 minutes to cook at temperatures between 160°C and 200°C. The key to achieving the perfect crispy texture is to ensure the pork belly is patted dry with a paper towel before cooking and to wrap the meat in foil to allow the fat from the skin to melt into the flesh.
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What You'll Learn
Cooking times and temperatures
Some recipes suggest cooking at 200°C for 15 minutes, flipping the pork belly strips halfway through. If the pork belly is not crispy enough, you can continue cooking in 3-5 minute increments until the desired level of crispiness is achieved.
Another recipe recommends cooking at 160°C for 30 minutes, followed by 10 minutes at the highest temperature setting (240°C). This recipe also suggests pre-heating the air fryer for three minutes.
A third option is to cook the pork belly at 160°C for 20-25 minutes, reducing the temperature to 160°C and cooking for another 10-15 minutes, or until cooked through.
It is worth noting that the cooking time will depend on the thickness of the pork belly and whether it is a flat, even piece. Checking the pork belly with a meat thermometer is the best way to ensure it is cooked properly, with an internal temperature of 90-95°C recommended for tender meat.
For juicy and tender pork belly, it is important to let the meat rest for a few minutes after cooking to allow the juices to redistribute.
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Scoring the skin
To score the skin of your pork belly, you'll need a very sharp knife. Be careful not to cut into the meat itself, as you only want to score the top layer of fat. Make incisions in a criss-cross pattern across the skin, ensuring you don't cut all the way through. Scoring the skin allows the fat to render and bubble up, creating the desired crispy texture.
Some recipes suggest that you can create crispy pork belly without scoring the skin. However, if you want to ensure that your pork belly has that signature crackling, scoring the skin is a crucial step. It helps the fat render and melt down into the flesh, keeping the meat tender and juicy, while also creating the crunchy texture that is so desirable in pork belly dishes.
If you're unsure about your knife skills, you can always ask your butcher to score the pork belly skin for you. They will have the expertise and tools to do this effectively and safely. Alternatively, you can follow the recipe's cooking instructions and adjust the cooking time to ensure the skin crisps up, although scoring beforehand will help you achieve that perfect crackling more efficiently.
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Marinating and seasoning
Marinating:
Before applying any seasonings, it is important to pat the pork belly dry using paper towels or a clean tea towel. Removing excess moisture from the meat will help ensure a crispy texture when cooked in the air fryer. Score the top layer of fat in a crisscross pattern, being careful not to cut all the way through the meat. This step will allow the marinade and seasonings to penetrate the meat more effectively.
For the marinade, you can use a variety of ingredients such as olive oil, salt, black pepper, garlic powder, paprika, and brown sugar. Combine these ingredients in a small bowl and mix well. Generously rub the marinade all over the pork belly, making sure it is well coated. Let the pork belly marinate in the refrigerator for at least an hour, or even overnight for more intense flavour penetration.
Seasoning:
After marinating, you can further season the pork belly before placing it in the air fryer. Seasoning the meat will enhance its flavour and create a delicious crust. You can use a variety of seasonings, such as sea salt, red pepper flakes, smoked paprika, chilli powder, and garlic granules. For an even crispier exterior, you can mix the salt with an egg white before rubbing it onto the meat. This will help prevent the salt from blowing off during the cooking process.
Additionally, you can wrap the pork belly in tin foil before placing it in the air fryer. This technique helps to retain moisture and ensure the meat stays juicy. However, make sure the skin of the pork belly is left uncovered so it can cook to a crisp. Secure the foil tightly to prevent it from blowing around during cooking and to ensure even cooking.
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Resting and slicing
Resting the pork belly after air frying is an important step in the cooking process. This allows the juices to redistribute, making the meat even more tender and juicy. Depending on the recipe and the size of the meat, you should let the pork belly rest for at least five minutes or up to 10 minutes before slicing.
When checking if the pork belly is cooked, you can use a meat thermometer to ensure it is cooked to the recommended minimum internal temperature. Pork belly should be cooked to an internal temperature of 90-95°C / 195-200°F. This is higher than the recommended minimum internal temperature for pork, which is 65°C / 145°F. However, cooking pork belly to this higher temperature range ensures that the meat is tender.
When resting the pork belly, place it on a plate or a butcher's block, skin side down. This allows the juices to redistribute evenly throughout the meat. After resting, use a sharp knife to slice the pork belly into thick slices. Press onto the knife with the palm of your hand to cut through the crisp skin. It is important to ensure that the slices are even so that they cook uniformly if you are cooking the pork belly strips.
If you have any leftover air-fried pork belly, you can store it in an airtight container in the refrigerator for up to three days. To freeze leftover pork belly, wrap it in foil or plastic and place it in a sealed bag. It can be frozen for up to three months. When you are ready to reheat the pork belly, let it thaw in the fridge overnight, then place it back in the air fryer at 160°C/320°F or 200°C/400°F for about 7 to 10 minutes, flipping it halfway through.
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Storing and reheating
If you want to freeze your cooked pork belly, wrap it in foil or plastic and place it in a sealed bag. It can be frozen for up to 3 months. When you're ready to enjoy your frozen pork belly again, take it out of the freezer and let it thaw in the fridge overnight.
Now, for reheating. You have a couple of options here. You can either use your trusty air fryer again or turn to your microwave. If you're feeling nostalgic for that air fryer crunch, set it to 160°C/320°F or 200°C/400°F and heat your pork belly for about 7 to 10 minutes, flipping it halfway through to ensure even heating. Alternatively, if you're in a hurry, pop your pork belly into the microwave with the lid slightly ajar and heat until it's piping hot.
There you have it! Your air fryer pork belly can be enjoyed multiple times with proper storage and reheating techniques.
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Frequently asked questions
Cooking times vary depending on the recipe and the air fryer model, but most sources recommend cooking pork belly for around 30 minutes, and then increasing the temperature to the maximum setting for 10 minutes to get the skin crispy.
The temperature varies depending on the recipe and the air fryer model, but most sources recommend cooking at 160°C for 30 minutes, and then increasing to 240°C for 10 minutes to get the skin crispy.
If you are slicing the pork belly into strips, they should be around 1.5-2 cm thick to ensure even cooking.
Let the pork belly cool, then place it in an airtight container and into the fridge for up to 4 days. To freeze, wrap the pork belly in foil or plastic and place it in an airtight container or sealed bag. Freeze for up to 3 months, then leave to thaw in the fridge overnight before reheating.
