Air-Fried Pork Belly: A Quick, Crispy Treat

Cooking pork belly in an air fryer is a quick and easy way to get crispy skin and juicy meat. It's a versatile dish that can be seasoned in a variety of ways, from Chinese five-spice to garlic powder, and served as a main course or bite-sized appetizer. The key to achieving the perfect crispiness is drying the skin, poking holes in it, and salting it before placing the pork belly in the air fryer.

Characteristics and Values Table for Air Fryer Pork Belly:

Selecting the right cut of pork belly

Start by looking for a good cut of pork belly that has a nice balance of meat and fat. This balance is crucial, as it ensures that your final dish will be both flavourful and crispy. A medium to large pork belly joint, weighing around 650g to 800g, should be sufficient.

When choosing your pork belly, opt for one with the skin intact. The skin is essential for achieving that desired crispy texture. Make sure the skin is not scored, as you will be creating your own scores or punctures to allow the fat to render out and the skin to puff up during the cooking process.

If you are purchasing your pork belly from a supermarket, look for one with a good amount of fat. This is important because the fat will render and bubble up through the puncture holes, creating that sought-after crispy texture.

Don't be afraid to ask your local butcher for help in selecting the right cut of pork belly. They will be able to guide you in choosing a piece with the ideal meat-to-fat ratio and intact skin, ensuring a juicy and flavourful final dish.

Remember, the right cut of pork belly will vary depending on your personal preferences and the specific recipe you are following. However, by following these general guidelines, you'll be well on your way to creating a delicious and crispy air-fried pork belly meal.

Preparing the pork belly skin

Selecting the Right Cut

Start by choosing a good cut of pork belly that has a nice balance of meat and fat. This balance ensures both flavour and crispiness in the final dish. If you are purchasing the pork belly from a butcher, you can request the desired amount and cut. Look for a medium to large pork belly joint, preferably with the skin intact.

Poking or Scoring the Skin

Before cooking, use a sharp knife or piercing tool to make small holes or cuts in the pork belly skin. Be careful not to pierce too deeply, as you only want to cut through the skin and not into the meat underneath. Poking or scoring the skin helps create a crispy texture by allowing some of the fat to render out more easily during cooking.

Drying the Skin

Moisture is the enemy of crispy skin, so it's essential to pat the skin of the pork belly dry using paper towels or a clean tea towel. Ensure that the skin is as dry as possible before proceeding to the next step.

Salting the Skin

Rub a generous amount of coarse sea salt into the dry skin. Salt helps draw out any remaining moisture from the skin and aids in the crisping process. This step will further enhance the puffiness and crispiness of the pork belly skin during cooking.

Optional Seasoning

At this stage, you can optionally add additional seasonings to the pork belly skin. Some popular choices include Chinese five spice, garlic powder, or garlic granules. These seasonings not only add flavour but can also contribute to the desired crispy texture.

Resting and Slicing

Once the pork belly is cooked and removed from the air fryer, allow it to rest for a few minutes before slicing. This resting period lets the meat juices redistribute, ensuring that both the meat and the skin remain juicy and tender. Finally, use a sharp knife to cut through the crisp skin and slice the pork belly to your desired thickness.

Cooking the pork belly

Firstly, select a good cut of pork belly. Look for a balance of meat and fat to ensure flavour and crispiness. You can buy pork belly from a butcher, who can cut the amount you want. You can also freeze any extra pork belly for up to six months. If your pork belly has thawed to room temperature, put it in the fridge for a few minutes to harden it up before cutting.

Next, preheat your air fryer. Different recipes suggest different temperatures and lengths of cooking time. One recipe suggests preheating the air fryer at 160°C (320°F) for three minutes, then cooking the pork belly at the same temperature for 40 minutes. After 15 minutes, the meat will be shrinking, so you may need to wrap the foil a little tighter around the pork. Then, increase the heat to 190°C (375°F) and cook for 8-10 minutes, or until the skin is crispy and bubbling. The internal temperature should be 90-95°C (195-200°F). Another recipe suggests cooking the pork belly at 200°C for 30 minutes, and a third recommends cooking at 160°C/320°F for 30 minutes, then increasing to 240°C/465°F for 10 minutes.

Before cooking, you should prepare the pork belly. Use a sharp knife to poke holes into the skin, without piercing the meat. This will help the skin to crisp up. Pat the skin dry with paper towels, as moisture will prevent crispiness. Then, rub a generous amount of coarse sea salt into the skin to draw out moisture and aid the crisping process. You can also rub the pork belly with oil and season with salt, pepper, and garlic granules.

Now you're ready to cook the pork belly! Place the pork belly in the air fryer basket, skin-side up. Some recipes suggest using a rack, but this is not essential. After cooking, remove the pork belly from the air fryer and let it rest for a few minutes before slicing.

Resting the pork belly

Once the pork belly has finished cooking in the air fryer, remove it from the appliance and take off the foil, being sure to collect and reserve any juices that may be released. Place the pork belly on a plate, uncovered, and let it rest for a few minutes. The recommended resting time varies, with some sources suggesting around five minutes, while others advise letting the pork belly rest for a shorter duration. During this time, the meat juices will redistribute, ensuring the pork belly remains juicy and flavourful.

While the pork belly is resting, you can prepare a sauce or gravy using the reserved juices. Combining these juices with other ingredients like hoisin sauce, soy sauce, sesame oil, and rice wine vinegar can create a delicious sauce to accompany the pork belly. This sauce can be served on the side or drizzled over the sliced pork belly.

After the resting period, it is time to slice the pork belly. Place the pork belly skin side down on a cutting board or butcher's block. Using a sharp knife, cut the pork belly into thick slices. To easily slice through the crisp skin, press down on the knife with the palm of your hand. This technique ensures that you can cut through the crispy skin without the meat falling apart or becoming messy.

The resting step is crucial in ensuring the pork belly is juicy and tender. It allows the meat to rest after the intense heat of the air fryer, redistributing its juices and enhancing the flavour and texture. This step also gives you time to prepare any side dishes or sauces to accompany your pork belly, making it a key part of the cooking process.

Storing and reheating the pork belly

Storing your pork belly

If you're storing your pork belly in the refrigerator, it's best to use an airtight container. This will keep your pork belly fresh for 3 to 4 days. If you want to keep your pork belly for longer, you can freeze it. First, let it cool, then wrap it in foil or plastic, and place it in a sealed bag. Frozen pork belly will keep for up to 3 months.

Reheating your pork belly

When you're ready to enjoy your pork belly again, take it out of the freezer and leave it to thaw in the fridge overnight. You can reheat your pork belly in the air fryer at 160°C/320°F for about 7 minutes, or until it's hot all the way through. Alternatively, you can use a microwave; place the pork belly in the microwave with the lid slightly ajar until it's piping hot. If you're looking to refresh the crackling, reheat your pork belly in the air fryer at 180°C/350°F for up to 5 minutes.

Frequently asked questions