Tiffany Haney
Porchetta is a traditional Roman dish, typically made using a whole, de-boned pig, slow-roasted and seasoned with herbs. It is renowned for its crispy skin and juicy meat. Cooking porchetta in an air fryer is a convenient and effective way to achieve this dish's signature crispy skin and juicy meat. The air fryer's convection heating system and rotisserie feature ensure even cooking and mouth-watering results. This method is ideal for cooking a smaller porchetta, as the air fryer's limited capacity can accommodate a more miniature version of this dish.
How to Cook Porchetta in an Air Fryer
| Characteristics | Values |
|---|---|
| Type of meat | Pork belly |
| Weight | 800g–1kg |
| Preparation | Place on a plate, skin side up, and season with salt. Leave uncovered in the fridge overnight. |
| Filling | Fennel seeds, chilli flakes, garlic, fresh herbs, lemon zest, and olive oil |
| Air fryer temperature | 200°C/400°F or 380°F/195°C |
| Cooking time | 25 minutes at 200°C, then 20 minutes at 200°C, or until cooked through |
| Serving suggestions | Crispy potatoes, sautéed buttered leeks, roast potatoes, garlic gravy, apple sauce, or in a bun |
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What You'll Learn
Choosing the right cut of pork belly
Firstly, it is important to opt for a boneless pork belly cut. Traditionally, porchetta was made by deboning an entire pig and roasting it on a spit. However, nowadays, it is more practical to use a boneless pork belly cut that still includes the rib meat attached. This combination of meat and fat creates a juicy and flavourful roast.
When selecting your pork belly, aim for a long piece weighing around 12 to 15 pounds. This weight range ensures you have enough meat to work with and will provide a generous amount for serving. Ask your butcher for a whole, boneless, rind-on pork belly, ensuring the skin is intact. The skin is essential for achieving that signature crispy, crunchy crust on your porchetta.
If you're having difficulty finding rind-on pork belly at your local butcher, consider visiting a Chinatown or Asian market. These specialty markets often have pork bellies in stock, but keep in mind that the meat may not have been sourced or handled humanely. It's always worth asking your butcher to order a specific cut for you if you're having trouble sourcing it.
Once you've acquired your pork belly, it's essential to prepare it properly. Place the pork belly on a plate or cutting board, skin-side up, and season it generously with salt. Then, leave it uncovered in the fridge overnight to dry. This process helps draw out moisture and ensures a crispier skin when cooked.
Finally, when you're ready to cook your porchetta in the air fryer, remember to adjust the cooking time based on the size of your pork belly. A larger cut may require a longer cooking time, while a smaller cut, like a half belly, will take less time. Always use a meat thermometer to check the internal temperature of your roast to ensure it's cooked to perfection.
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Preparing the pork belly
Firstly, select the right cut of pork belly, which should be bone-out and preferably a long piece, weighing between 800g and 1kg. Trimming the pork belly to the desired size is essential, especially if you're aiming for a "mini" porchetta, which cooks faster and yields a higher ratio of crispy skin to meat.
Once you have the right cut, place the pork belly on a plate with the skin side facing up. Season the skin generously with regular table salt, ensuring an even distribution. This step will help draw out moisture and promote crispy crackling. After seasoning, leave the pork belly uncovered in the fridge overnight. This prolonged exposure to dry, cool air will further enhance the drying process, leading to even crispier skin.
The next day, take the pork belly out of the fridge and let it come up to room temperature. This step is important, as it ensures even cooking. Aim for at least 30 minutes of resting time at room temperature before proceeding to the next steps.
While the pork belly is coming to room temperature, you can prepare the filling. In a frying pan over medium heat, toast the fennel seeds and chilli flakes until aromatic. Transfer these toasted spices to a pestle and mortar, adding garlic, fresh herbs, lemon zest, and olive oil. Mash everything together to create a flavourful paste that will be used to season the pork belly.
Now, it's time to roll the pork belly. Visualize the final size of your porchetta and roll the meat into a tight cylinder, similar to rolling up a carpet. This step ensures even cooking and helps determine if your porchetta will fit comfortably in your air fryer.
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Making the filling
The next day, take the pork out of the fridge and let it come up to room temperature, which should take at least 30 minutes. While you're waiting, make the filling. Toast some fennel seeds and chilli flakes in a frying pan over medium heat until aromatic, then transfer them to a pestle and mortar. Add garlic, fresh herbs of your choice (such as rosemary, lemon thyme, or sage), lemon zest, and olive oil. Mash everything together until it forms a paste.
You can adjust the filling to your taste preferences, adding more or less of each ingredient to suit your palate. This filling will infuse your porchetta with flavour and give it a delicious aroma.
Once the meat has reached room temperature, you can rub the filling onto the pork belly, ensuring it's evenly coated. Then, you can roll the meat up tightly, like a carpet, to form the porchetta. At this point, you should also consider whether the size of your rolled pork belly will fit comfortably in your air fryer with a few inches of space between the meat and the heating element.
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Cooking the porchetta
Firstly, prep your pork belly. Place it on a plate, skin side up, and season with salt. Leave it uncovered in the fridge overnight. The next day, take the meat out of the fridge and let it sit for at least 30 minutes to come to room temperature. While you wait, make the filling. Heat a frying pan over medium heat and add fennel seeds and chilli flakes, toasting until aromatic. Transfer to a pestle and mortar, adding garlic, fresh herbs, lemon zest, and olive oil, and mash into a paste.
Now it's time to cook the porchetta. If using an air fryer, ensure your porchetta fits with several inches between the meat and the heating element. You may need to remove the bottom grate. Set the temperature to between 250°F and 380°F (120°C-195°C). Place the porchetta in the air fryer basket, skin side up, and cook for 25-35 minutes. Then, increase the temperature to 200°C/400°F and cook for another 20-35 minutes, or until the skin is golden and crispy. The total cooking time will depend on the size of your porchetta; a 2.5-pound pork belly will take about 90 minutes, while a 5-pounder can take 3 or more hours. Turn the porchetta occasionally to prevent burning and ensure even crisping.
Once the porchetta is cooked to an internal temperature of 165°F (74°C), remove it from the air fryer and let it rest for about 10 minutes. Then, slice and serve. Porchetta goes well with roasted potatoes, green beans, gravy, and a side of salsa. It can be served warm or at room temperature and stored in the fridge for several days.
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Serving suggestions
Porchetta is a delicious dish that can be served in a variety of ways. Here are some serving suggestions to make the most of your air-fried porchetta:
For a classic British roast, serve your porchetta with a generous helping of roast potatoes, garlic gravy, and a dollop of apple sauce. Some buttered leeks and vegetables like green beans on the side will perfectly complement the juicy meat. If you're feeling adventurous, try adding a twist to the traditional recipe by using black garlic or smoked garlic instead of regular garlic. You can also experiment with different herbs, such as lemon thyme or sage, to enhance the flavour.
If you're craving something a little more indulgent, why not try making a mouth-watering porchetta sandwich? Slice thick chunks of the air-fried porchetta and serve them in a bun with crispy potatoes and a generous topping of salsa. The combination of juicy meat, crisp potatoes, and tangy salsa will surely satisfy your taste buds.
For a heartier meal, consider serving your porchetta with pork fat-infused potatoes. The rotisserie feature of the air fryer ensures that the meat is cooked evenly, resulting in tender, juicy pork belly. The potatoes, roasted to perfection in the pork fat, create a flavour-packed side dish that takes your dining experience to the next level.
Lastly, porchetta is delicious served warm or at room temperature, making it a versatile dish. If you have any leftovers, simply store them in the fridge for several days and reheat them in a warm oven when you're ready to enjoy again. Alternatively, you can freeze your porchetta in serving-size bags for even longer storage.
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Frequently asked questions
Set the temperature to 380°F (195°C) or 200°C.
Cook for 25 minutes at the set temperature, then increase to 400°F/200°C and cook for another 20 minutes. If the skin needs to be crispier, cook in 5-minute intervals until it is done to your liking.
Place the pork belly on a plate, skin side up, and season with salt. Leave it uncovered in the fridge overnight. The next day, take it out and let it come to room temperature for at least 30 minutes.
Make sure your porchetta fits comfortably in the air fryer with a few inches between the meat and the heating element. You may need to remove the bottom grate. Turn the porchetta frequently to crisp the skin evenly.
Porchetta can be served with crispy potatoes, sautéed buttered leeks, roast potatoes, garlic gravy, and apple sauce. It can be served warm or at room temperature and makes a great sandwich filling.
