Cody Casey
Air fryer pork belly is a quick and easy way to cook juicy, tender pork with a crispy crackling. With a simple seasoning of salt, Chinese five spice, and garlic, you can achieve mouthwatering results in under an hour. The key to success is drying the pork skin, rubbing it with oil, and cooking it at the right temperature for the perfect crackling. This method is a healthier alternative to deep-frying, using less oil and creating less mess.
Characteristics and Values Table for Air Fryer Pork Belly with Crackling
| Characteristics | Values |
|---|---|
| Cooking Time | 30-50 minutes |
| Temperature | 160°C-200°C (320°F-400°F) |
| Ingredients | Pork Belly, Salt, Oil, Garlic Granules, Chinese Five Spice, Sugar, Apple Juice, BBQ Sauce, Maple Syrup, Honey, Brown Sugar Syrup, Red Pepper Flakes, Smoked Paprika, Chili Powder, Garlic Powder |
| Equipment | Air Fryer, Meat Thermometer, Foil, Paper Towel, Knife |
| Techniques | Scoring, Seasoning, Basting, Broiling |
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What You'll Learn
Scoring the pork skin
Firstly, ensure you have a sharp knife suitable for scoring. You want to create a crisscross pattern on the skin, being careful not to cut into the meat itself. This can be tricky, so take your time and use a steady hand. If you're unsure, you can ask your butcher to score the pork belly for you; they will have the expertise to do it effectively. Alternatively, you can purchase pre-scored pork belly, which is commonly available in the UK.
When scoring, make sure the cuts are not too shallow, as this will impact the crackling process. The fat needs to be able to escape and bubble, so the scores should be deep enough to allow this. However, be cautious not to cut too deeply, as you don't want to damage the meat itself. A steady hand and a sharp knife are key to achieving the perfect score.
If you're new to scoring pork belly, it might take a bit of practice to get it right. Don't be discouraged if your first attempt doesn't produce the desired results. With a bit of trial and error, you'll be able to master the technique and impress your friends and family with your perfectly crispy pork belly crackling.
Some recipes suggest puncturing the skin with small holes instead of scoring. This is done to help the fat render and escape, creating a puffed-up crackling. However, this method may not be as effective as scoring, and you may need to puncture the skin multiple times to achieve the desired result.
Finally, after scoring the pork skin, it is essential to pat the meat dry with a paper towel. This step ensures that the skin is dry before cooking, promoting better crackling. You can also place the pork, uncovered, in the refrigerator for a few hours or overnight to further dry out the skin, although this step is optional if you are short on time.
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Seasoning with salt, sugar, and Chinese five spice
Seasoning pork belly with salt, sugar, and Chinese five spice is a great way to add flavour and create a crispy crackling. Here is a step-by-step guide to achieving the perfect seasoning:
Step 1: Prepare the Pork Belly
Start by patting the pork belly dry with a paper towel. This step is important, as it helps to remove any excess moisture, ensuring a crispy crackling. You can also place the pork belly on a rack over a tray, uncovered, in the refrigerator for a few hours or overnight to further dry the skin.
Step 2: Apply Oil and Seasonings
Once the pork belly is dry, rub it with a small amount of oil. You can use olive oil, rapeseed oil, or any cooking spray. Then, generously season the pork belly with salt, sugar, and Chinese five spice. Make sure to rub the seasonings all over the pork belly, especially into the skin and any scores or punctures. The salt will help draw out moisture, leading to a crispier crackling, while the sugar and Chinese five spice add flavour and colour to the dish.
Step 3: Create a Foil Parcel
Place a large piece of foil on your countertop, folding the edges inward. Adding a small amount of apple juice to the foil can also enhance the flavour. Position the pork belly skin-side up in the centre of the foil. Fold the foil edges inwards to create a parcel that covers the meat but leaves the skin exposed. This technique helps keep the meat juicy and allows the skin to cook to a crisp.
Step 4: Air Fry
Preheat your air fryer to 160°C/320°F for about three minutes. Then, place the pork belly in the air fryer basket, skin-side up, and cook for 30-40 minutes. You can place the foil parcel directly into the air fryer or use a rack for even cooking. Keep in mind that cooking times may vary depending on your air fryer model and the thickness of the pork belly.
Step 5: Finish and Serve
Once the pork belly is cooked, you can finish it with a sauce or glaze of your choice. A simple combination of hoisin sauce, soy sauce, sesame oil, and rice wine vinegar makes an excellent dipping sauce. Finally, let the pork belly rest for a few minutes before slicing, as this allows the juices to redistribute, resulting in juicier meat.
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Wrapping in foil
Wrapping pork belly in foil before placing it in the air fryer helps to ensure the meat stays juicy and tender while allowing the skin to cook to a crisp.
To wrap the pork belly, first, pat the meat dry with a paper towel. Then, season the pork belly with salt, sugar, and your choice of seasoning, rubbing it all over the meat and especially into the skin and scores, if the belly has been pre-scored. You can also add a little oil to the pork belly and rub it all over. Next, place a large piece of foil on your countertop, folding the edges inward. Add a few splashes of apple juice to the foil and position the pork belly skin-side up in the middle. Fold the foil's edges inwards to create a tight parcel that entirely covers the flesh but leaves the skin exposed.
Some recipes suggest preheating the air fryer at 160°C (320°F) for three minutes before placing the pork belly inside. However, others recommend setting the air fryer to a higher temperature of 200°C to start, then lowering it to 160°C after the skin starts to crisp up.
Once the pork belly is in the air fryer, cook it for around 30-40 minutes, depending on the recipe. After this initial cooking period, some recipes suggest turning the air fryer up to its highest temperature setting and cooking for an additional 10 minutes to ensure the skin is crispy. It is important to double-check that the sides of the meat are still covered by the foil before doing this.
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Air fryer temperature and timing
The temperature and timing for cooking pork belly in an air fryer can vary slightly depending on the desired level of crispiness and the specific air fryer model being used. However, here is a general guide:
Firstly, preheat your air fryer. Some recipes suggest preheating to 160°C (320°F) for three minutes, while others recommend a higher temperature of 200°C (400°F).
Next, place the seasoned pork belly, skin-side up, in the air fryer basket. Some recipes suggest cooking at 200°C (400°F) for 20-30 minutes, or until the skin starts to crisp up. Then, lower the temperature to 160°C (320°F) and cook for another 10-15 minutes or until the pork is cooked through.
For an even crispier skin, one recipe suggests finishing the pork belly on the highest temperature setting, such as 240°C (465°F) for 10 minutes, after the initial cooking time at 160°C (320°F) for 30 minutes.
It is important to note that cooking times may vary depending on the thickness and evenness of the pork belly cut. Therefore, it is recommended to use a meat thermometer to check the doneness of the pork belly, rather than relying solely on timing. The meat is cooked when it reaches an internal temperature of 71°C (160°F).
Additionally, for the crispiest crackling, it is recommended to pat the pork belly dry and leave it uncovered in the refrigerator for a few hours or even overnight before cooking. This helps to dry out the skin, leading to a crackling finish.
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$8.98
Resting and serving
Once the pork belly is cooked, transfer it to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in juicier meat.
After resting, slice the pork belly and serve. You can also make pork belly bites by cooking bite-sized pieces of pork belly instead of an uncut slab.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. The crackling may soften, but you can refresh it by reheating in an air fryer at 180°C/350°F for about 5 minutes or until warmed through.
To freeze leftover pork belly, let it cool, wrap it in foil or plastic, and then freeze it in a sealed bag for up to 3 months. To reheat, return the pork belly to a preheated air fryer at 200°C/400°F for about 10 minutes, flipping it halfway through.
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Frequently asked questions
It takes around 40 minutes to cook pork belly in an air fryer, but you should also account for 10 minutes of prep time.
You should cook the pork belly at 160°C (320°F) for 30 minutes, and then at 240°C (465°F) for 10 minutes.
To get the crackling crispy, pat the pork belly dry and rub it with salt. You can also leave it uncovered in the refrigerator overnight to dry out the skin.
You can season pork belly with Chinese five spice, garlic powder, onion powder, salt, pepper, and garlic granules.
You can store leftover pork belly in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
