Tillie Doyle
Liempo, a simple pork cut, can be cooked in an air fryer to achieve a crispy exterior with juicy, flavorful meat. The Philips HD9100 Air Fryer is a popular choice for this recipe, as it uses Rapid Air Technology to circulate hot air and produce delicious results with less oil. Before air frying, the meat should be dried thoroughly with a paper towel and seasoned generously with salt, which helps draw out moisture and crisp up the skin. The air fryer should be preheated to a high temperature of around 200°C/400°F, and the liempo should be cooked for about 20 minutes or until the skin crackles, before the temperature is lowered to 160°C/320°F to finish cooking.
Characteristics and Values Table for Cooking Crispy Liempo in an Air Fryer
| Characteristics | Values |
|---|---|
| Type of Dish | Inihaw na Liempo (pork belly) BBQ |
| Cut of Meat | Liempo, a simple pork cut that is relatively flat |
| Air Fryer Temperature | 370F or 190C/400F |
| Air Fryer Time | 18 minutes per side or 20-30 minutes in total |
| Air Fryer Type | Philips HD9100 Air Fryer |
| Pre-Cooking Steps | Boil liempo for 30-35 minutes, rub with salt, poke holes in the skin, pat dry with paper towels, rub with olive oil or cooking spray |
| Post-Cooking Steps | Let the meat rest for 10 minutes, slice, serve with sarsa or a spiced soy and vinegar dip |
| Nutrition Information | Calories: 1055kcal, Carbohydrates: 10g, Protein: 26g, Fat: 101g, Saturated Fat: 34g, Cholesterol: 251mg, Sodium: 710mg, Potassium: 661mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1021IU, Vitamin C: 34mg, Calcium: 94mg, Iron: 2mg |
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What You'll Learn
Selecting the right cut of pork belly
When selecting the right cut of pork belly for your liempo, it's important to understand the differences between pork liempo and pork belly. Pork liempo is a specific Filipino cut of pork that typically includes both lean meat and layers of fat and skin. It usually has a balanced fat-to-meat ratio, making it juicy and flavourful. On the other hand, pork belly is a broader term referring to the entire belly section of the pig, with varying fat content depending on the specific cut.
When choosing a pork belly cut for liempo, look for one with a nice balance of meat and fat. This balance ensures both flavour and crispiness in your final dish. The fat content in pork belly can vary, with skin-on pork belly containing a thick layer of fat ideal for achieving crispy skin. Other cuts may have a higher proportion of lean meat.
The thin slices of pork liempo cook relatively quickly, making them perfect for high-heat cooking methods like grilling, pan-frying, or air frying. The goal is to achieve a crispy exterior while retaining a tender and juicy interior. Pork belly, on the other hand, lends itself to slow-cooking methods like braising or roasting to break down the fat and create a melt-in-your-mouth texture.
When preparing your pork belly for air frying, there are a few key steps to follow. First, poke holes into the pork belly skin with a sharp knife to allow some of the fat to render out more easily, aiding in achieving a crispy texture. Next, pat the skin dry with paper towels as moisture can prevent crispiness. Then, rub a generous amount of coarse sea salt into the skin to draw out moisture and further enhance crispiness.
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Preparing the pork belly
Next, poke holes into the pork belly skin with a sharp knife or piercing tool. Be careful not to pierce the meat, only the skin. This step is important as it helps the skin to crisp up by allowing the fat to render out more easily. After this, pat the skin of the pork belly dry with paper towels. It is important to remove as much moisture as possible, as this will ensure a crispy skin.
Now, it is time to season the pork belly. Generously rub sea salt into the skin. This will help to draw out any remaining moisture and aid in crisping up the skin. You can also add an egg white to the salt to prevent it from blowing off in the air fryer. Some recipes suggest boiling the pork belly with salt for 30-35 minutes before rubbing with salt and placing in the air fryer.
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Air-frying the pork belly
Firstly, select the right cut of pork belly. Look for a slab with a nice balance of meat and fat, which will ensure both flavour and crispiness. The meat should be bright pink and evenly marbled with fat, with no signs of discoloration.
Before seasoning, use a sharp knife to poke holes into the skin, piercing only the skin and not the meat. This helps the skin to crisp up by allowing some of the fat to render out more easily. Pat the pork belly dry with paper towels, as moisture is the enemy of crispy skin. Then, rub a generous amount of coarse sea salt into the skin to draw out moisture and aid the crisping process.
Place the pork belly in the air fryer basket, which should be greased with cooking spray or oil to prevent sticking. Set the air fryer to 200ºC/400ºF and air fry until the skin crackles. Then, lower the temperature to 160ºC/320ºF and continue cooking until the pork is cooked through. The cooking time will depend on the size of the pork belly, but it typically takes around 20-25 minutes at the higher temperature and then 10-15 minutes at the lower temperature.
Once cooked, transfer the pork belly to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, resulting in juicier meat. After resting, slice the pork belly and serve.
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Resting the pork belly
During the resting period, the pork belly should be transferred to a cutting board. This allows the meat to cool down slightly, making it easier to handle and slice. It is important not to cut into the meat or pierce the skin during this time, as this can hinder the drying process and affect the overall texture of the dish.
The resting stage is also an opportunity to prepare any side dishes or sauces that will accompany the pork belly. For example, a spiced soy and vinegar dip can be prepared by combining vinegar and soy sauce in a small bowl.
Additionally, the resting time can be utilised to prepare the air fryer for a second batch of cooking, especially if cooking bite-sized pieces of pork belly. By placing the meat in the freezer for about 20 minutes, it becomes firmer and easier to slice into the desired sizes.
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Storing the pork belly
Storing pork belly correctly is essential to maintaining its quality and safety. When stored improperly, pork belly can spoil quickly, leading to potential foodborne illnesses. To store your pork belly correctly, you need to understand the specific storage needs of both fresh and cooked pork belly.
Storing fresh pork belly
Fresh pork belly should be stored in the refrigerator immediately upon purchase. The ideal temperature for storing fresh pork belly is between 32°F and 40°F. Keeping it at this temperature range will help slow down bacterial growth and maintain its freshness. To ensure optimal storage, place the pork belly in its original packaging or wrap it tightly in plastic wrap or aluminium foil. You can also place it in an airtight container to prevent exposure to air and moisture.
Storing cooked pork belly
Cooked pork belly should also be stored correctly to maintain its quality and prevent spoilage. Place the cooked pork belly in an airtight container or wrap it tightly in plastic wrap or aluminium foil. Store it in the refrigerator at a temperature of 32°F to 40°F.
Storing pork belly in the freezer
If you want to store your pork belly for longer, you can freeze it. Use heavy-duty freezer bags to store the pork belly, squeezing out as much air as possible before sealing. For an extra layer of protection, wrap the pork belly in freezer paper before placing it in a freezer bag. Label the package with the date of freezing to monitor its duration in the freezer. Maintain a freezer temperature of 0°F (-18°C) or lower to keep the pork belly in optimal condition.
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