Tiffany Haney
Pork belly burnt ends are a delicious, sweet and smoky treat, often referred to as meat candy. They are made from cubed pork belly pieces that are smoked until tender and coated in barbecue sauce. The sauce caramelises over the meat, giving every bite a sweet, salty and smoky flavour. This indulgent, melt-in-your-mouth dish can be made in an air fryer with minimal prep time and fuss. The air fryer does most of the work, and there's very little clean-up. This recipe is a great introduction to cooking with pork belly and is sure to be a crowd-pleaser.
Characteristics and Values Table for Pork Belly Burnt Ends in an Air Fryer:
| Characteristics | Values |
|---|---|
| Cooking Method | Air Fryer |
| Prep Time | Minimal |
| Cook Time | 15-30 minutes |
| Temperature | 320-400°F (160-200°C) |
| Meat Type | Pork Belly |
| Cut | 1-2 inch cubes or slices |
| Skin | Optional; may be removed for better spice absorption |
| Seasoning | Salt, Brown Sugar, Smoked Paprika, Red Pepper Flakes, Olive Oil, Garlic Powder, Pepper |
| Sauce | BBQ Sauce, Honey, Butter, Teriyaki, Sweet Chili Sauce |
| Serving Suggestions | Appetizer, Main Dish, Salad Topping, Side Dish |
| Storage | Refrigerate for 3-4 days, Freeze for up to 3 months |
Explore related products
What You'll Learn
Choosing the right pork belly
Freshness and Quality:
Start by selecting fresh pork belly, preferably from a local butcher instead of a grocery store. Butchers often provide fresher meat without preservatives. Look for slabs that are bright pink, evenly marbled with fat, and free from any signs of discoloration. Avoid using frozen pork belly, as it won't crisp up as well.
Skin-On or Skin-Off:
There is some debate about whether to leave the skin on or remove it. Some people prefer removing the skin from pork belly burnt ends because it can become tough and chewy. Removing the skin allows the spice rub to stick better, and the smoke can more easily penetrate the meat, resulting in a more flavourful dish. However, others argue that keeping the skin on adds to the overall flavour and texture of the dish. Ultimately, it is a matter of personal preference.
Size and Shape:
For pork belly burnt ends, you will need to cut the pork belly into cubes. The size of the cubes can vary, with some recipes calling for 1-inch cubes, 1.5-inch cubes, or even larger 2-inch cubes. Keep in mind that the pork will shrink during cooking, so it's generally better to cut slightly larger pieces than you think you need. Freezing the meat for about 20 minutes before cutting can make it easier to slice into neat cubes.
Dry Brining:
Dry brining the pork belly before cooking can enhance its flavour and texture. This process involves applying a generous amount of salt to the meat and letting it sit, covered, in the refrigerator for a few hours or even overnight. This draws out moisture, dries out the skin, and helps achieve that classic crunchiness when cooked.
Seasoning:
While pork belly has a rich flavour on its own, adding a dry rub or seasoning can take your burnt ends to the next level. You can use a simple salt rub or create a more complex spice mixture with ingredients like brown sugar, smoked paprika, garlic powder, red pepper flakes, chilli powder, and onion. Apply the seasoning liberally to all sides of the pork belly cubes and let it sit for at least 15-30 minutes before cooking to allow the flavours to adhere.
Air-Fryer Bacon: The Perfect, Crispy Method
You may want to see also
Explore related products
Seasoning and prep
Preparing pork belly burnt ends in an air fryer is a quick and easy process. The first step is to select a good-quality pork belly, which should be bright pink with even marbling of fat and no discolouration. It is best to avoid frozen pork belly, as it will not crisp up in the same way.
Once you have your pork belly, you can begin to prepare it. Start by trimming any excess fat, but do not remove it all as this adds flavour to the dish. Next, cut the pork belly into 2-inch cubes. If you plan to use the skin-on method, you can skip the cubing step and cut the pork belly into 2 x 2-inch pieces instead.
After cutting, you will need to dry the pork belly with a paper towel. This helps the seasoning stick to the meat and ensures a crispier texture. Now, you are ready to apply the seasoning. For a simple seasoning, you can use a mixture of salt and olive oil or cooking spray. Alternatively, you can create a dry rub with brown sugar, smoked paprika, garlic powder, salt, and pepper, and olive oil. Mix the spices together in a bowl until they have a wet sand-like texture, then toss the pork belly in the bowl until all the pieces are coated.
If you have time, you can let the pork belly sit in the fridge for a few hours or even overnight before cooking. This allows the flavours to really penetrate the meat. When you are ready to cook, preheat your air fryer to 400°F/200°C. Place the pork belly slices in a single layer on a rack or directly in the basket of the air fryer, and cook for 18-20 minutes, turning halfway through.
Air Fryer Chicken: Perfect Timing for Tender, Juicy Meat
You may want to see also
Explore related products
Air fryer settings
Preheating:
Start by preheating your air fryer. Set the temperature to 400°F (200°C) for preheating. The time required for preheating will depend on your air fryer's specifications, so refer to the manufacturer's instructions.
Cooking Temperature and Time:
Once the air fryer reaches the desired temperature, it's time to cook the pork belly. Place the seasoned pork belly slices in a single layer on a rack or directly in the air fryer basket. If you're using a rack, you might need to cook in batches, depending on the size of your air fryer.
Air fry the pork belly slices for 18 to 20 minutes, flipping them over halfway through the cooking process. Keep an eye on the pork belly, as it should be sizzling and browned at the edges, with some rendered fat.
Lowering the Temperature:
After the initial cooking at 400°F (200°C), it's time to lower the temperature to 375°F (190°C). This temperature change is important to ensure even cooking and browning.
Final Cooking:
With the temperature lowered, continue air frying the pork belly bites for another 15 to 20 minutes. During this time, remember to turn the bites over a few times to ensure they crisp up evenly. The total cooking time, including the initial cooking at 400°F (200°C), should be around 35 to 40 minutes. However, always trust your senses and the appearance of the meat to determine doneness.
Customization:
If you notice that the pork is coloring too quickly or the marinade is burning, feel free to reduce the heat further. Every air fryer is unique, and you might need to make slight adjustments to the temperature and timing based on your model.
Serving:
Once the pork belly bites are cooked to your desired level of doneness, it's time to serve them! These bites make a great appetizer or side dish. You can pair them with sticky rice and steamed greens or enjoy them over rice for a heartier meal.
Remember, these settings and timings are guidelines, and you may need to adjust them slightly based on your air fryer's performance and your personal preferences for doneness.
Air-Fryer Shepherd's Pie: A Quick Comfort Food
You may want to see also
Explore related products
$24.99
Cooking time
The cooking time for pork belly burnt ends in an air fryer depends on the size of the pork belly slices and the brand of the air fryer. It is recommended to preheat the air fryer to 400°F / 200°C.
For larger pieces, it is suggested to cook them for 18-20 minutes, flipping them over halfway through. The pork will be sizzling and browned at the edges, and some of the fat will have rendered. Then, cut the pork into bite-sized cubes. For the bite-sized pieces, cook them for another 15-20 minutes, turning them over a few times so that they crisp up evenly.
If you are cooking bite-sized pieces from the start, it is recommended to cook them at 200ºC/400ºF for 8 to 10 minutes, tossing the basket a few times during cooking.
If you are cooking the pork belly in batches, you may need to adjust the cooking time accordingly. Additionally, if the pork is colouring too much or the marinade is burning, reduce the heat.
For leftover pork belly, you can reheat it in the air fryer at 350°F/175°C for about 10 minutes, flipping it halfway through.
Air Fryer Hash Browns: Quick, Crispy Potato Delight
You may want to see also
Explore related products
Serving suggestions
Air fryer pork belly burnt ends can be served as a starter, appetiser, or main meal. They can be served by themselves, with a dipping sauce, or as a side dish.
For a more substantial meal, serve the pork belly cubes over steamed rice or sticky rice. You can also serve them with spicy garlic noodles or steamed greens.
If you have any leftovers, you can chop up the pork belly and add it to a salad. Just be sure to store it in an airtight container so it doesn't get freezer-burnt.
Pork belly burnt ends can be stored in the fridge for up to 3-4 days or frozen for up to 2-3 months. To reheat, place the leftovers in a preheated 200°C/400°F air fryer for about 10 minutes, flipping halfway through.
Air Fryer Crispy Pork Belly: The Perfect Crunch!
You may want to see also
Frequently asked questions
Pork belly burnt ends are typically cooked in a smoker or an oven. However, you can also use an air fryer to cook pork belly.
Cut the pork belly into 2-inch cubes, then season with a dry rub of brown sugar, paprika, salt, red chilli pepper, onion, garlic, and pepper. Place the pork belly in the air fryer basket in a single layer and cook at 400°F / 200°C for 18-20 minutes, turning halfway through. Lower the temperature to 375°F / 190°C and cook for another 15-20 minutes, turning the bites occasionally to ensure even cooking.
The pork belly burnt ends are done when they are crispy and golden-brown on the outside, with some charred bits, and tender on the inside.
Pork belly burnt ends can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
![Belly - BLURAY, Digital, 4K ULTRA HD [4K UHD]](https://m.media-amazon.com/images/I/618UwcuJHVL._AC_UY218_.jpg)
