Air-Fried Chinese Roast Pork: Quick, Crispy, And Delicious!

Chinese roast pork belly is a popular dish that can be made in an air fryer. The air fryer method is quicker, less messy, and healthier than the traditional oven method. The key to achieving crispy skin is poking holes in the pork belly and drying out the skin. The ideal cut of pork belly should have a thin layer of skin and fat and a good balance of meat. The pork belly should be seasoned and marinated for several hours or overnight. It is then cooked in the air fryer for around 30-40 minutes at a temperature of 180-400°C. The result is tender meat with a crispy, puffed-up skin.

Choosing the right cut of pork belly

First, look for a piece of pork belly with a generous layer of fat and a good balance of meat. This balance will ensure both flavour and crispiness in your final dish. Some cuts may be too fatty, while others might not have enough fat to produce a crispy crackling. Aim for a cut with an even thickness for the most consistent results.

Next, select a manageable size that fits comfortably in your air fryer basket. You don't want the pork belly to be too big or too small for your air fryer, as this will affect the cooking time and results.

Additionally, opt for a cut with a layer of fat that is sufficient to develop crispy crackling without being excessively fatty. The ideal cut should have just enough fat to create that signature crispy texture without making the dish greasy.

Finally, make sure the pork skin is scored. This is crucial, as it helps the heat penetrate the fat and creates that bubbly, crispy texture on the skin. If your pork belly doesn't come pre-scored, use a sharp knife to create shallow cuts on the skin.

By following these tips and choosing the right cut of pork belly, you'll be well on your way to creating delicious and crispy Chinese roast pork in your air fryer.

Poking holes in the skin

Firstly, it is crucial to use the right tool for poking the holes. You can use a sharp knife, a meat tenderizer, a skewer, or even a simple fork. The goal is to create small holes or punctures in the skin without piercing too deeply into the meat. Make sure you only puncture the skin and fat layer, being careful not to go all the way through to the meat. This ensures that the juices remain inside the pork belly, as piercing the meat can cause them to leak out.

The number of holes you create is also important. The more holes you poke, the more opportunity the skin has to puff up and achieve that desired light and crackly texture. Be generous with the number of holes, but again, be mindful of the depth. It's a delicate balance!

After the initial poking, you might want to give the skin a light second round of poking after the drying process. This can help achieve even more puffiness in the skin. However, as with the initial poking, be cautious not to puncture too deeply and interfere with the desired puffing process.

In summary, poking holes in the skin of the pork belly is a key step in creating crispy Chinese roast pork in an air fryer. By using the right tools and techniques, you can create the perfect amount of holes to achieve a light and crackly texture without compromising the juices of the meat. Happy cooking!

Drying the skin

Firstly, use paper towels to pat the skin of the pork belly dry. It is important to remove as much moisture as possible, as moisture is the enemy of crispy skin. Make sure there is no water left on the skin before proceeding to the next step.

Next, take a sharp knife, meat tenderizer, toothpicks, or skewers, and carefully poke holes into the skin of the pork belly. Be careful not to poke too deeply, as you do not want to pierce the meat. The more holes you create, the more opportunity the skin has to puff up and become crispy. This step will help the fat render out more easily during cooking, allowing the skin to puff up and crisp. You can also score the skin by creating shallow cuts, which will help the fat render and the skin to crisp up evenly.

After poking or scoring the skin, it's time to apply salt. Rub a generous amount of coarse sea salt or kosher salt onto the skin. Make sure the salt covers the skin evenly. The salt will help draw out moisture from the skin, aiding in the crisping process. Leave the salt on the skin for about 20 minutes. You will notice that puddles of water will start to form on the skin as the salt draws out the moisture.

Once the time is up, use paper towels to wipe off all the salt and moisture from the skin. Make sure the skin is completely dry and free of any salt or water residue. This step ensures that the previous step of drawing out moisture is not undone.

Finally, some recipes suggest applying vinegar to the skin. Use a food brush or spoon to carefully apply vinegar to the skin and rub it in. The vinegar helps to further dry out the skin and remove any remaining moisture. It also helps to remove any funky smells from the pork.

After completing these steps, your pork belly skin should be dry and ready for the next steps in the cooking process. Remember, the key to achieving crispy skin is removing as much moisture as possible and creating holes or scores that allow the fat to render and the skin to puff up and crisp.

Marinating the meat

Firstly, you will need to poke holes in the skin of the pork belly. This can be done with a meat tenderiser, a sharp knife, a skewer, or even a fork. Be careful not to poke too deeply, as you do not want to pierce the meat. This process helps the skin to become crispy, as it allows the fat to render out more easily.

Next, you will need to pat the skin of the pork belly dry with paper towels. It is important to remove as much moisture as possible, as this will help the skin to become crispy when cooked.

Now, you can begin to apply the seasoning to the meat. Combine the following ingredients in a small bowl:

• Salt
• Sugar
• Chinese five-spice powder
• Ground white pepper

Rub this mixture onto the meat and into any slits that you have cut. Be careful not to get any of the seasoning on the skin, as this will interfere with the drying process.

Once the meat has been seasoned, wrap the pork belly in aluminium foil, ensuring that the skin remains exposed. This will help the juices to remain in the meat while it cooks, keeping it tender. Place the pork belly in the refrigerator and leave it to marinate for at least four hours, or overnight for the best results.

Cooking the pork belly

The key to achieving the perfect Chinese roast pork belly in an air fryer is to select the right cut of meat and prepare it properly before cooking. Here is a step-by-step guide to cooking juicy and tender pork belly with crispy skin:

Selecting the Right Cut

When choosing a pork belly for this dish, look for a piece with a generous layer of fat and a good balance of meat. Opt for a cut with an even thickness, as this will ensure that the skin puffs up uniformly. If possible, select a pork belly with a thin layer of skin and fat, as this will result in a crispier final product.

Preparing the Pork Belly

Before cooking, it is essential to poke holes in the skin of the pork belly. This can be done using a sharp knife, a meat tenderizer, or even a fork. Be careful not to poke too deeply, as you do not want to pierce the meat. The holes allow the fat to render and the skin to puff up and crisp during cooking.

After poking holes, thoroughly pat the pork belly dry with paper towels or a kitchen cloth. Moisture is the enemy of crispy skin, so it is crucial to ensure that the skin is as dry as possible.

Next, season the skin. Rub a generous amount of coarse salt into the skin, as this will help draw out moisture and promote crispiness. You can also add other seasonings like white pepper and Chinese five-spice powder to enhance the flavour.

Cooking in the Air Fryer

Preheat your air fryer to the desired temperature, which can range from 180°C to 250°C, depending on your preference and the model of your air fryer.

Place the prepared pork belly in the air fryer basket, skin-side up. If your air fryer is small, you may need to cut the pork belly to ensure it fits snugly. Cook the pork belly for 30-40 minutes at the lower temperature, and then increase the heat to 400°C for another 10-15 minutes to crisp up the skin. Keep a close eye on the pork belly during this final stage, as the high heat can cause burning.

Resting and Serving

Once the pork belly is cooked to your liking, remove it from the air fryer and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in juicier meat.

Chinese roast pork belly is typically served with steamed rice, green vegetables like pak choi, and a dipping sauce such as Chinese chilli sauce. It can also be served with noodles, egg fried rice, or other side dishes.

Frequently asked questions