Tiffany Haney
Air fryer pork belly is a quick and easy way to cook tender, juicy, and crispy pork belly with minimal effort and mess. With an air fryer, you can achieve the same mouthwatering meat and crackling as deep frying but with less oil and a lot less babysitting. This method is also healthier, as it uses a fraction of the oil used in deep frying. You can season your pork belly with a simple salt rub or get creative with spices like Chinese five spice, smoked paprika, and chili powder. The result is a delicious combination of sweet and salty flavours with a perfectly crisp texture.
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What You'll Learn
Selecting the right cut of pork belly
Firstly, look for a cut with a nice balance of meat and fat. This balance ensures that your cooked pork belly has a good mix of tenderness and crispiness. The fat content is especially important, as it contributes to the overall flavour and helps achieve that desired crispy texture.
When selecting your pork belly, opt for slabs that are evenly marbled with fat. This marbling effect, where the fat is distributed in a network throughout the meat, is a sign of good quality. The fat should appear bright white, and the meat should be a bright pink colour, with no signs of discolouration. If you have the option, choose a cut with the skin intact, as this will help create that crispy texture during cooking.
In terms of size, go for a medium to large pork belly joint, weighing around 800g. This will provide enough meat to work with and ensure you have a generous portion once cooked.
Lastly, consider the source of your pork belly. If possible, opt for purchasing from a butcher rather than a local grocery store, as the meat is likely to be fresher and free from preservatives. Additionally, avoid using frozen pork belly, as it won't crisp up as effectively as fresh meat.
By following these guidelines, you'll be well on your way to selecting the ideal cut of pork belly for your air fryer creation.
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Preparing the pork belly for cooking
Once you have your pork belly, it's important to pat it dry with paper towels or a clean tea towel. This step is crucial as moisture is the enemy of crispy skin. Make sure to get the skin as dry as possible. After drying, use a sharp knife to score the top layer of the skin. Be careful not to cut all the way through, only piercing the skin. This technique helps the skin crisp up and allows some of the fat to render out, resulting in a puffed-up, crispy texture.
Now it's time to season the pork belly. You can use a simple salt rub, rubbing a generous amount of coarse sea salt into the skin to draw out moisture and enhance crispiness. Alternatively, create a blend of your favourite seasonings in a small bowl. Onion powder, garlic powder, smoked paprika, chilli powder, and black pepper are all popular choices. Mix your chosen seasonings with olive oil or cooking spray to form a paste with the texture of wet sand. Then, rub or toss the pork belly in the seasoning mixture until all pieces are coated.
If you want bite-sized pieces, cut the pork belly into cubes before cooking. However, keep in mind that the pork will shrink during cooking, so don't make the pieces too small. For easier slicing, place the pork belly in the freezer for about 20 minutes to firm it up before cutting.
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Cooking 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 with no signs of discolouration.
Before cooking, pat the pork belly dry with kitchen paper or a clean tea towel. This helps the salt stick to the surface and gives you crispier results. Next, season the pork belly. You can use a simple salt rub, or mix up a blend of your favourite seasonings in a small bowl and add it to the meat. Onion powder, garlic powder, smoked paprika, chilli powder, and brown sugar are all popular choices.
Now you're ready to start cooking! Place the pork belly in the air fryer, skin-side up, and cook for around 30 minutes, until the skin starts to crisp up. The air fryer should be set to between 160°C/320°F and 200°C/400°F. If you want the skin to be extra crispy, you can then increase the temperature to the maximum setting and cook for a further 10 minutes.
Once the pork belly is cooked, remove it from the air fryer and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in juicier meat. If you want to make pork belly bites, cut the pork into 1-inch pieces and air fry them for a further 8 to 10 minutes.
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Resting the pork belly
While the pork belly rests, you can prepare a sauce or seasoning to add to the meat before serving. For example, a mixture of hoisin sauce, soy sauce, sesame oil, and rice wine vinegar. Alternatively, you can simply drizzle the pork belly with syrup or add salt and pepper. If you prefer your pork belly to be extra crispy, you can place it back in the air fryer for a few more minutes after it has rested.
It is worth noting that pork belly is best enjoyed fresh, as it will lose some of its tenderness after being refrigerated and reheated. However, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, place the pork belly back in the air fryer at 350°F for about 5 minutes.
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Storing and reheating the pork belly
Storing your pork belly correctly is essential to preserving its flavour and texture. If you're making crispy pork belly, you'll want to ensure the skin stays dry and doesn't become soggy. To do this, wait until the cooked pork belly has cooled to room temperature, then place it in an airtight container and store it in the fridge. It's important not to leave pork belly out at room temperature for over two hours. Aim to consume it within 3 to 4 days—or 5, according to some sources.
If you want to keep your pork belly for longer, you can freeze it. Slice the pork belly and place it in an airtight container or freezer bag. Squeeze as much air out of the freezer bag as possible. The pork belly will stay good for up to 3 months, or even 6 months, according to one source. When you're ready to eat it, thaw it in the fridge overnight before reheating.
Now, for reheating. The best method for you will depend on the equipment you have available and your personal preference. If you have an air fryer, you can reheat the pork belly in that, although some sources warn that this can dry out the meat. If you're happy to separate the meat and skin, you can use different methods to reheat them: the oven or microwave for the meat, and the grill for the skin.
To reheat in the air fryer, set the temperature to 160°C/320°F–350°F/180°C and heat for 5–10 minutes, or until the desired crispiness is achieved. You can also reheat pork belly in the oven at 350°F for 5–10 minutes. If you're reheating a large piece of pork belly, the oven is a good option.
For small portions of pork belly, frying in a skillet is another option. Sprinkle the meat with water and heat in a skillet on high in 30-second intervals until warmed through. You can also reheat pork belly in the microwave, although this can make the skin chewy. If you're reheating braised pork belly, place it in a pan with some leftover braising liquid, cover, and heat on low/medium until the liquid simmers.
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Frequently asked questions
It takes less than 40 minutes to cook pork belly in an air fryer. This includes 10 minutes of prep and 30 minutes of cooking time.
Set your air fryer to 200°C/400°F. Once the skin crackles, lower the temperature to 160°C/320°F and continue cooking until the pork is cooked through.
Pat the pork belly dry with a paper towel, then rub it with salt. Poke holes into the pork belly skin with a sharp knife or piercing tool. You can also season the pork belly with a blend of your favourite seasonings.
The pork belly is done when it is mostly golden brown with some charred bits at the edges.
Once cooled, refrigerate the pork belly in an airtight container for up to 4 days. You can also freeze leftover pork belly for up to 3 months.
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