Air-Fryer Liempo: Crispy, Tender, And Delicious

Crispy liempo is a Filipino dish of pork belly that is typically grilled or pan-fried. However, using an air fryer is a convenient and healthier alternative to achieve the same delicious, crispy results without the need for deep-frying or soaking the meat in oil. This guide will teach you how to make crispy liempo in an air fryer, ensuring the skin is puffed and crispy while the meat remains juicy and tender.

Selecting the right cut of pork belly

Liempo, or pork belly, is a delicious and versatile cut of meat that is particularly popular in Filipino cuisine. When choosing the right cut of pork belly for your crispy liempo in an air fryer, there are a few key things to keep in mind.

Firstly, it's important to understand the characteristics of pork liempo. Pork liempo typically includes both the lean meat and the layers of fat and skin. It is known for its balanced fat-to-meat ratio, which gives it a juicy and flavorful taste. The thin, rectangular slices of pork liempo make it ideal for high-heat cooking methods like grilling and pan-frying, as well as air frying.

When selecting your pork belly, look for meat with a good amount of marbling, which is the intramuscular fat that adds flavour and moisture to the meat. A nice layer of fat will help achieve that crispy exterior while keeping the meat tender and juicy on the inside. The fat content can vary depending on the specific cut, so choose one with a decent amount of fat for the best results.

Another thing to consider is the thickness of the pork belly slices. For air frying, it's best to choose slices that are not too thick, as this will ensure even cooking and prevent the meat from drying out. Aim for slices that are around 1/2 inch thick, as thicker slices may require a longer cooking time and could end up drying out the meat.

Lastly, when purchasing your pork belly, look for firm, pink flesh. Damp, pale, or soft meat is often an indication of factory-farmed pork. If possible, opt for pastured pork or organic pork for the best results.

By following these guidelines, you'll be sure to select the right cut of pork belly for your crispy liempo in an air fryer. Now you're ready to move on to the next steps of preparing and cooking your delicious dish!

Marinating the meat

Selecting the Meat:

Start by choosing a good cut of pork belly, which is the type of meat used for liempo. Look for a piece with a nice balance of meat and fat. This will ensure that your liempo has both flavour and crispiness. Try to find a uniformly sized piece that is at least 2 inches thick with a good ratio of fat.

Preparing the Meat:

Before marinating, you can slice the liempo into your desired size. Cutting it into thin slices will reduce the marinating and cooking time. However, if you prefer bigger pieces, you can keep it as a whole slab.

Marinade Ingredients:

For the marinade, you will need soy sauce, calamansi juice, banana ketchup, minced garlic, and a bit of sugar. Combine all the ingredients in a large bowl and mix well. You can adjust the amounts of each ingredient according to your taste preferences.

Place the pork belly in the bowl with the marinade, ensuring that each piece is coated well. Let the meat marinate for at least 30 minutes. However, for the best results and more intense flavour, it is recommended to marinate the meat overnight in the refrigerator.

Additional Tips:

• You can poke holes in the pork belly skin before marinating. This helps the skin crisp up by allowing some of the fat to render out more easily. Just be careful not to poke too deep and pierce the meat.
• After removing the meat from the marinade, blot it dry with a paper towel. Moisture can prevent the skin from becoming crispy.
• If you want to add more flavour, you can rub salt or a spice rub onto the skin after blotting it dry.
• Always let the meat come to room temperature for about 30 minutes before air frying.

By following these steps and tips, you will be well on your way to creating delicious and crispy liempo in your air fryer!

Poking holes in the skin

Use a Sharp Tool: Select a sharp knife or skewer to pierce the skin. You can also use any other sharp piercing tool. Be careful not to use a dull object that may tear the skin instead of creating precise holes.

Pierce Only the Skin: Ensure that you only puncture the skin and not the meat itself. The goal is to allow some of the fat to render out more easily, effectively frying the skin. Piercing the meat will release juices and affect the overall crispness of the liempo.

Don't Go Too Deep: Insert the sharp tool just enough to penetrate the skin. Avoid pushing it too deep, as you don't want to pierce into the meat. A gentle and controlled motion is best to achieve this.

All Over the Fatty/Skin Region: Make sure to poke holes across the entire fatty or skin side of the pork belly. This ensures even rendering of fat and consistent crisping of the skin. Don't concentrate the holes in one area, as you want the entire surface to crisp up nicely.

Use Coarse Salt: After poking the holes, sprinkle coarse salt all over the fatty/skin region. This step further draws out moisture, aiding in the crisping process. Make sure to use coarse or coarsely ground salt for this purpose.

Allow to Dry: Once you've poked the holes and applied the salt, let the meat dry. You can place it in the refrigerator for 3-4 hours or even overnight. This drying process is crucial, as moisture is the enemy of crispy skin. Before air frying, ensure the meat is dry to the touch.

By following these steps, you'll be well on your way to achieving the perfect crispy liempo in your air fryer. Remember, the key to success is in the preparation, so take your time with this step and ensure the skin is dry and ready for the air fryer.

Drying the skin

Firstly, after removing the meat from the pot or marinade, use a paper towel to blot it dry. You can also use a fork to poke holes all over the fatty or skin side of the pork. This step will help the heat escape and the skin to crisp up. You can also score the skin instead of poking holes, but be careful not to pierce the meat.

Next, it is important to salt the skin. Sprinkle a generous amount of coarse salt all over the fatty/skin region. The salt will help draw out moisture and aid in achieving that sought-after crispiness.

Now, it's time to let the meat rest. Place the salted meat, uncovered, in the refrigerator for 3-4 hours or even overnight. This step will help dry out any remaining moisture. If the meat is still wet after this time, pat it dry again with a paper towel.

Before air frying, let the meat come to room temperature for about 30 minutes. This step ensures even cooking.

Finally, when preparing to air fry, always keep the skin side up. This will help keep the skin dry and ready for that perfect crisp.

Remember, the key to crispy liempo skin is ensuring it is as dry as possible before it hits the air fryer. So, don't be afraid to pat it down with paper towels or let it rest uncovered in the refrigerator. Happy cooking!

Salting the skin

Firstly, remove any excess moisture from the skin by patting it dry with paper towels. It is essential to ensure that the skin is as dry as possible because moisture is the enemy of crispiness.

Next, use a fork or a sharp knife to poke holes all over the fatty or skin side of the pork. Be careful not to pierce the meat, as you only want to puncture the skin. This step will help the fat render out more easily during cooking, allowing the skin to puff up and become crispy.

Now, it's time to apply the salt. Sprinkle a generous amount of coarse salt or coarse sea salt onto the fatty/skin region. Make sure every part of the skin is covered. The salt will help draw out moisture from the skin, making it even drier and aiding in the crisping process.

After salting, let the meat rest in the refrigerator for 3-4 hours or even overnight. This step will ensure that the skin dries out completely, absorbing the salt and releasing moisture. If the skin still feels wet, you can pat it dry again with a paper towel.

Before air frying, allow the liempo to come to room temperature for about 30 minutes. This step ensures that the meat cooks evenly.

Finally, when you're ready to cook, preheat your air fryer to a high temperature, typically around 370-400°F (188-204°C). Place the liempo in the air fryer basket with the skin side up, and cook for 20-30 minutes, or until golden and crispy. Keep an eye on it to prevent burning, as cooking times may vary depending on your air fryer.

By following these steps, you'll achieve a perfectly crispy liempo skin that complements the juicy and tender meat underneath.

Frequently asked questions