Tillie Doyle
Cooking pork belly in an air fryer is a great way to get the perfect combination of sweet and salty flavours. The small space of an air fryer is perfect for cooking pork belly strips, as it allows them to crisp up beautifully. The high temperature helps to render the fat, creating a juicy inside and a crunchy exterior. This can be achieved in a few simple steps.
| Characteristics | Values |
|---|---|
| Temperature | 180-200°C |
| Cooking Time | 15-30 minutes |
| Preparation | Pat dry, season, score fatty side, add oil, cook in a single layer |
| Seasoning | Salt, pepper, garlic powder, onion powder, smoked paprika, chilli powder, brown sugar |
| Sauce | BBQ sauce, keto BBQ sauce, syrup, honey |
| Sides | Rice, salad, mac 'n' cheese, sweet potato fries, slaw |
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What You'll Learn
Pre-cooking preparation
Firstly, ensure you have the best quality pork belly you can find. Most major supermarkets sell pork belly pre-sliced, or you can ask your butcher to slice it into strips for you. Try to find strips that have a stronger meat-to-fat ratio.
Before seasoning, pat the pork belly strips dry with paper towels. This helps to ensure a crispy texture and ensures the seasoning will stick to the meat. If the strips are too thick, you can slice them thinner to about 1.5-2 cm thickness for even cooking.
If you want to season your pork belly before cooking, mix your chosen seasonings in a small bowl. Onion powder, garlic powder, smoked paprika, chilli powder, salt, and pepper are all popular choices. You can also add olive oil to the seasoning mix. Generously rub the seasoning mixture all over the pork belly strips, ensuring they are well coated.
To create extra flavour, you can score cuts into the fattiest, whitest side of each strip, around 1 cm apart. This helps the pork belly to render as it cooks, avoiding any unpleasant chewiness.
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Cooking temperature and duration
The cooking temperature and duration for pork belly strips in an air fryer depend on the level of crispiness you want to achieve. It is recommended that you preheat your air fryer to 200°C for about 2 minutes. However, different sources suggest cooking temperatures of 180°C and 190°C.
The cooking duration can vary from 15 to 30 minutes, depending on the thickness of the pork belly strips and your desired level of crispiness. It is important to flip the pork belly strips occasionally during the cooking process to ensure even cooking and crispiness on both sides. For thicker strips, you may need to cook them for a little longer. If you prefer your pork belly strips well done, you can cook them for an additional 5 minutes.
To check if the pork belly strips are cooked to your liking, it is recommended to use a meat thermometer to measure the internal temperature. If you are cooking in an oven instead of an air fryer, preheat it to 200°C/180°C Fan/Gas 6 and cook the pork belly strips for 45-55 minutes, basting and turning them every 15 minutes.
To create a steamy environment and prevent the pork from drying out, you can pour a small amount of water into the base of your air fryer, but only if your air fryer has a separate raised basket. This step is optional but can help keep the pork belly strips moist and juicy.
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Sauces and seasonings
Dry the pork belly strips: Before applying any seasonings, it's essential to pat the pork belly strips dry with paper towels. Removing excess moisture helps ensure a crispy texture. Scoring the fatty side: Use a sharp knife to make cuts about 1 cm apart on the fattiest side of each strip. This technique helps the pork belly render during cooking, preventing any unpleasant chewiness and promoting even cooking.
Seasoning blends: Create a seasoning blend by mixing olive oil, salt, black pepper, garlic powder, paprika, and brown sugar in a small bowl. Alternatively, you can use garlic powder, salt, and pepper, or add onion powder, smoked paprika, and chilli powder to the mix. Generously rub or toss the seasoning mixture over the pork belly strips, ensuring they are well coated.
Marinating: For an extra boost of flavour, you can marinate the pork belly strips before air frying. Create a marinade by mixing soy sauce, vinegar, oil, garlic, chilli flakes, Chinese five-spice, sugar, and salt in a large shallow dish. Add the pork slices and let them marinate at room temperature for 10-15 minutes before air frying.
Dipping sauces: Serve your air-fried pork belly strips with a dipping sauce on the side. You can use a store-bought BBQ sauce or make your own by mixing soy sauce, vinegar, and water. Keto-friendly options include keto BBQ sauce or drizzling syrup or honey over the cooked pork belly strips.
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Cooking techniques
The key to achieving the perfect pork belly strips in an air fryer is to ensure they are crispy on the outside and tender on the inside. Here are some essential techniques to follow:
Dry the pork belly strips: Before seasoning, use paper towels to pat the pork belly strips dry. This step is crucial in achieving a crispy texture. Make sure to remove as much moisture as possible.
Slice the pork belly evenly: Aim for a thickness of 1.5-2 cm to ensure even cooking. If the strips are too thick, slice them thinner.
Season generously: In a small bowl, mix olive oil with your choice of seasonings. You can use salt, black pepper, garlic powder, smoked paprika, chilli powder, onion powder, or brown sugar. Coat the pork belly strips thoroughly with the seasoning mixture.
Use foil or parchment paper: Line the air fryer basket with foil or parchment paper to prevent smaller pieces of food from falling through and to make cleanup easier. Ensure the foil is tightly wrapped to avoid contact with heating elements, which can pose a fire hazard.
Arrange in a single layer: Place the pork belly strips in the air fryer basket in a single layer, ensuring they are not overcrowded. This allows proper air circulation and even cooking.
Preheat and cook: Preheat your air fryer to 200°C for about 2 minutes. Cook the pork belly strips for 15-25 minutes, flipping them occasionally to ensure even cooking and crispiness on both sides. The high temperature helps render the fat and create a crispy exterior while keeping the meat tender.
Rest and serve: After cooking, let the pork belly strips rest for about 5 minutes. This allows the juices to redistribute, making the meat even more tender. Serve with your favourite dipping sauce or side dishes.
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Post-cooking preparation
Once the pork belly strips are cooked, remove them from the air fryer and let them rest for about 5 minutes. This helps the juices to redistribute, making the meat even more tender and juicy.
After resting, you can either serve the pork belly strips as they are or add some extra flavour by drizzling them with syrup, honey, or a sauce of your choice. For instance, you could brush the strips with BBQ sauce or a mixture of soy sauce, vinegar, and water. Alternatively, you can sprinkle them with salt and pepper or coat them with brown sugar or a brown sweetener.
If you have any leftovers, store them in an airtight container.
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Frequently asked questions
To ensure crispiness, pat the pork belly strips dry with paper towels before seasoning. You can also score the fatty side of the pork belly to help the pork render as it cooks. If the pork belly is not crispy enough after the recommended cooking time, continue air frying in 3-5 minute increments until the desired level of crispiness is achieved.
Preheat your air fryer to 200°C for about 2 minutes. Then, cook the pork belly strips at 180°C for 15-20 minutes, flipping them halfway through the cooking time. Depending on the thickness of the pork belly strips and your desired level of doneness, you may need to adjust the cooking time.
In a small bowl, combine olive oil, salt, black pepper, garlic powder, paprika, and brown sugar. Generously rub the seasoning mixture all over the pork belly strips, ensuring they are well coated. You can also try other seasonings such as onion powder, chilli powder, or barbecue sauce.
You can serve the pork belly strips with your favourite dipping sauce or side dishes. Some suggested pairings include air fryer mac 'n' cheese, air fryer sweet potato fries, and a side of slaw.
