Air-Fryer Pork Belly: The Perfect Timing

Cooking pork belly in an air fryer is a quick and easy way to get tender meat with a crispy, crunchy, crackling skin. It's a healthier alternative to deep-frying, as it uses less oil, and it's also more energy-efficient than other cooking methods.

There are a few key steps to achieving the perfect pork belly in an air fryer. Firstly, it's important to select the right cut of meat – look for a nice balance of meat and fat. You should also pat the skin dry with paper towels to absorb any moisture, and poke holes in the skin to allow the fat to render out more easily. Rubbing salt into the skin will also help to draw out moisture and encourage crispiness.

Most recipes recommend cooking pork belly in the air fryer for around 30 minutes at 200°C/400°F, and then lowering the temperature to 160°C/320°F for a further 10-30 minutes, depending on the desired level of crispiness.

How to get the perfect crackling

Selecting the right cut of meat

Start by choosing a good cut of pork belly with a nice balance of meat and fat. This will ensure both flavour and crispiness. Look for slabs that are evenly marbled with fat and bright pink with no signs of discolouration.

Preparing the meat

Before cooking, pat the skin of the pork belly dry with paper towels to remove any moisture. This will help the skin crisp up. You can also place the pork on a rack over a tray and leave it in the refrigerator, uncovered, for a few hours or even overnight to dry out the skin.

Next, rub a generous amount of coarse sea salt into the skin. This will help draw out moisture and make the skin crispy. You can also rub in other seasonings like Chinese five spice, garlic powder, or smoked paprika.

Cooking the meat

Place the pork belly in the air fryer basket, skin side up. Some recipes recommend preheating the air fryer to 200°C/400°F, while others suggest 160°C/320°F. Cook for 30 minutes, or until the skin starts to crisp up. Then, turn down the heat to 180°C/350°F and cook for another 20-30 minutes, or until the skin is fully crisped and the meat is cooked through.

Alternatively, you can cook bite-sized pieces of pork belly. To do this, freeze the meat for about 20 minutes to make it easier to slice, then cut it into 1-inch pieces. Air fry these at 200°C/400°F for 8-10 minutes, tossing the basket occasionally.

Serving the meat

Once the pork belly is cooked, remove it from the air fryer and let it rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute, resulting in juicier meat.

Storing and reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The crackling may soften, but you can refresh it by reheating in an air fryer at 180°C/350°F for up to 5 minutes.

How to season pork belly

Dry Rub

A dry rub is a great way to season pork belly. A simple dry rub can be made with salt and pepper, but you can also add other spices like smoked paprika, garlic powder, cumin, and cayenne pepper. To apply the dry rub, mix the spices in a small bowl and then rub the mixture all over the pork belly. Make sure to press it so that it adheres to the meat. You can then wrap the pork belly in plastic wrap and refrigerate it for at least 30 minutes, or even overnight for more intense flavour.

Scoring

Before applying the dry rub, you can also score the skin of the pork belly with a sharp knife. This involves making a crisscross pattern or crosshatch marks across the skin. This technique helps the spices penetrate the meat and also renders the fat, resulting in a crispier skin.

Marinade

In addition to a dry rub, you can also use a wet marinade to season your pork belly. A simple marinade can be made with honey, dry sherry, and the same spices used in the dry rub. First, apply the dry rub and let the meat sit for at least 30 minutes. Then, mix the honey and dry sherry in a small bowl and baste the meat with the mixture.

Brining

Brining is another option for seasoning pork belly. To make a basic brine, combine water, salt, sugar, and any desired spices in a large pot. Bring the mixture to a boil, stirring until the salt and sugar are dissolved. Then, let the brine cool completely before submerging the pork belly in it. Brine the pork belly in the refrigerator for at least 4 hours, or overnight for even more intense flavour.

Glaze

For an extra layer of flavour and moisture, you can also glaze your pork belly. A glaze can be made with honey, maple syrup, or a combination of brown sugar and soy sauce. Apply the glaze during the last 5-10 minutes of cooking, allowing it to caramelize on the surface of the meat.

Additional Tips

• When seasoning pork belly, it's important to use a generous amount of salt. This helps to draw out moisture and create a crispier skin.
• If you want a crispy skin, it's crucial to dry the surface of the pork belly with paper towels before applying any seasonings. Moisture is the enemy of crispy skin!
• For even more flavour, try poking holes or making small cuts in the fat side of the pork belly before applying the seasonings. This will allow the flavours to penetrate more deeply into the meat.
• Let the pork belly rest for a few minutes after cooking before slicing into it. This allows the juices to redistribute, resulting in juicier meat.

How to cut pork belly

To cut pork belly, you'll need to start with a fresh piece of meat that has a good balance of lean meat and fat, a firm texture, and a creamy white colour. You can usually find pork belly at Costco or your local butcher. Here's a step-by-step guide on how to cut it:

• Prepare your workstation: Wash your hands and sanitise your cutting board and knife.
• Trim off any excess skin: Place the pork belly on the cutting board with the skin side down and use a sharp chef's knife to carefully trim off any excess skin. This step will result in a more tender end product.
• Cut into portions: Cut the pork belly into portions of your desired size. For thick slices, cut them into 1-inch portions. For smaller, bite-sized pieces, cut them into smaller portions.
• Score the skin: If you plan on roasting or grilling the pork belly, use a sharp knife to make shallow, diagonal cuts across the skin without piercing the meat underneath. This will help render the fat and make the skin crispier.
• Pat dry and season: Use paper towels to pat the portions dry, which will help remove excess moisture and improve browning and caramelisation. You can then season the pork belly with your desired spices and marinades.

Now you're ready to cook your pork belly! Remember to practice safe food handling and experiment with different seasonings and cooking techniques.

How to reheat pork belly

Pork belly is a delicious meal, but reheating it can be tricky. You want to ensure the meat stays succulent and moist, while also crisping up the skin. Here is a detailed guide on how to reheat pork belly, with tips and tricks to ensure the best results.

Preparation

Before reheating, it is important to note that pork belly will only maintain its crispiness for about 2 days after cooking and storing it in the fridge. After this, no matter the reheating method, you won't achieve the same level of crispiness.

When preparing to reheat, slice the pork belly into thin slices, or chunks, depending on your preferred method. If you want to keep the skin crispy, it is recommended to separate the skin from the meat. The meat can be wrapped in foil and glazed with stock or sauce to keep it moist, while the skin can be placed on a wire rack or crumpled foil with a drip tray underneath to ensure sufficient airflow and crisping.

Oven

The oven is a good option for reheating large pieces of pork belly. Preheat the oven to 350°F/180°C. Place the wrapped meat on the lower shelf and put the skin on a higher shelf, uncovered. Reheat for 10-15 minutes, and if the skin isn't crispy enough, place it under the broiler for 1-2 minutes.

Air Fryer

The air fryer is a quick and convenient option, but it can be a bit drying. Set the air fryer to 350°F/180°C. Sprinkle the meat with water or stock, cover it with foil, leaving the skin exposed. Place the pork belly in the basket with the skin facing outwards and heat for 3-4 minutes. Check the internal temperature, and if it's 165°F/73°C, it's ready. Be careful not to overdo it, as air fryers are small, super-heated convection ovens, and the meat can dry out quickly.

Frying Pan/Skillet

Frying in a skillet is a great option for small pieces or chunks of pork belly. Heat a thin layer of oil in a pan until shimmering. Add the pork belly and sear on both sides for 1-2 minutes. Use tongs to hold the skin-side down on the pan for 20-30 seconds until crispy. If you have smaller bits, simply stir them in the pan until heated through. You can also add sauces, vegetables, or other ingredients to create a stir-fry.

Microwave

The microwave is a quick option, but it is not ideal for crispy skin. Place the pork belly on a microwave-safe plate and heat in 30-second intervals on high until heated through. If you want to crisp up the skin, remove it and place it under a hot broiler for 2-3 minutes.

Tips for Storing Pork Belly

To store pork belly, wait until it has cooled to room temperature, then place it in an airtight container in the fridge. It will last 3-4 days. To keep the skin crispy, cover it with a paper towel to absorb excess moisture. Do not leave pork belly at room temperature for more than 2 hours, as bacteria can multiply and pose a health risk.

Pork belly can also be frozen. Wrap it in aluminium foil and place it in a heavy-duty freezer bag, squeezing out as much air as possible. It will stay good for up to 6 months.

How to store pork belly

Knowing how to store pork belly will ensure you get the best results when it comes to cooking. Uncooked pork belly should be wrapped as tightly as possible in freezer bags or wraps, or stored in an airtight container towards the bottom of the fridge.

Store at 5°C or below in the fridge (use a fridge thermometer to check) for up to 2 days, or 4-6 months in the freezer at -18°C.

Leftovers can be stored in the same way, but there probably won't be much left over!

If you have a large amount of pork belly, you can freeze it in sections and then process it later. You can also divide it into single-use portions and freeze it; roughly half a pound is a good amount for one person.

If you want to make bacon, you can wet cure the pork belly and freeze it in the sauce.

Frequently asked questions