Air-Fried Pork Belly: Crispy, Quick, And Easy!

If you're looking for a quick and easy way to make pork belly that's tender on the inside and crispy on the outside, then look no further than your air fryer. This cooking method is a total game-changer! You can achieve mouth-watering, juicy, and tender pork belly with the crispiest crackling in under an hour—no need for lengthy cooking times or slow cooking. The circulating air in the air fryer makes the skin super crispy, and you don't have to worry about the fat not rendering properly. It's a hassle-free and mess-free way to cook this delicious cut of meat.

Choosing the right cut of pork belly

Thickness and Size:

Start by looking for a pork belly cut with a consistent thickness, ideally around one inch thick. This uniformity ensures even cooking, moisture retention, and visual appeal. A slab that is close to an even thickness will help the skin crisp up evenly. If you're cooking for a larger group, you can opt for a larger cut, but keep in mind that it will increase the cooking time.

Fat-to-Meat Ratio:

The ideal pork belly cut should have a nice balance of meat and fat. This ratio is crucial for achieving both flavour and crispiness. The fat layers contribute to the succulence and richness of the dish, while the meat provides texture and tenderness.

Skin Quality:

When choosing your pork belly, look for a cut with good-quality skin. The skin, or rind, plays a significant role in achieving the crispy texture. Select a cut with a firm, smooth rind. The skin should also have a visually pleasing appearance, indicating a moist and richly textured meat cut.

Freshness:

Like any other farm-grown ingredient, pork is at its tastiest when fresh. Fresh pork belly will have a higher level of tenderness, juiciness, and softness, enhancing the overall flavour and quality of the dish.

Source and Quality:

Consider the source of your pork belly to ensure it is from a credible and ethical supplier. The conditions in which the pig was raised can impact the flavour and texture of the meat. Opt for pasture-raised or organic pork whenever possible. Additionally, certain pig breeds, such as Berkshire, Duroc, and Tamworth, are known for their superior meat quality due to higher intramuscular fat content.

Specific Recipe Requirements:

Keep in mind the specific requirements of your air fryer pork belly recipe. Different recipes may call for varying cuts and quantities, which can significantly alter the taste and cooking process.

Budget:

Lastly, be mindful of your budget when selecting the right cut of pork belly. The price of pork belly can vary depending on the cut type, quantity, and market price. It's essential to determine your budget beforehand to make an informed choice that aligns with your financial means without compromising on quality.

Scoring the skin

Step-by-Step Guide to Scoring the Skin:

• Use the Right Tool: Grab a sharp knife or a piercing tool. A sharp knife will help you create precise scores without tearing the skin.
• Scoring Technique: Carefully score the skin of the pork belly in a criss-cross pattern. Make diagonal cuts about 1/2 inch apart, creating a diamond pattern. You can also make straight cuts in one direction, creating a grid pattern. Ensure you only cut through the skin and fat, being careful not to cut into the meat.
• Depth of Scores: The depth of your scores is crucial. You want to puncture the skin and fat layer without cutting into the meat. This allows the fat to render out more easily, promoting crispiness.
• Dry the Skin: Before scoring, pat the skin of the pork belly dry with paper towels. Removing excess moisture is essential for achieving crispy skin. You can also let the pork belly air dry in the refrigerator for a few hours or overnight for even better results.
• Salt the Skin: After scoring, rub a generous amount of coarse sea salt or flaked salt into the skin. Salt helps draw out moisture and promotes crispiness. Let the salted pork belly sit for 10-20 minutes before patting it dry again to absorb any moisture released by the salt.
• Oil the Scores: Once you've dried and salted the skin, drizzle oil over the pork belly, making sure to rub it into the scores. This will help achieve an even crisp and enhance the flavour.

Tips for Perfect Scoring:

• Avoid Pre-packaged Pork Belly: Opt for a fresh-cut slab of pork belly instead of pre-packaged vacuum-sealed pork. The sealed packaging often retains moisture, hindering the skin from crisping properly.
• Sharp Knife: Always use a very sharp knife when scoring the skin. A dull knife can make it difficult to create precise scores and may increase the risk of cutting into the meat.
• Don't Pierce the Meat: When scoring, focus only on the skin and fat layer. Piercing the meat will release juices, making the skin soggy and affecting the overall crispiness.
• Allow Time for Drying: After scoring and salting, give the pork belly time to air dry. This step is crucial in removing excess moisture, so don't rush it.
• Adjust Scoring Pattern: While the criss-cross pattern is traditional, you can also experiment with different scoring patterns, such as straight lines or a grid pattern.

Drying the skin

Firstly, pat the skin of the pork belly dry with paper towels. It is important to ensure that the skin is as dry as possible, as moisture is the enemy of crispy skin. Remove any excess moisture with paper towels.

Next, place the pork belly on a rack over a tray and leave it in the refrigerator, uncovered, for a few hours or even overnight. This step is not mandatory but is highly recommended for achieving crispy crackling. Leaving the pork belly uncovered will allow the skin to dry out further.

After removing the pork belly from the refrigerator, use a sharp knife to carefully score the skin. Create a criss-cross pattern with lines about ½ inch/1 cm apart. Be careful not to cut through to the meat, only scoring the skin.

At this point, you can also pierce the skin all over with a skewer or knife, making a dozen little holes. This step will help the skin crisp up by allowing some of the fat to render out more easily. However, be careful not to pierce the meat, as this can make the skin soggy.

Finally, just before cooking, pat the pork belly dry again with a paper towel to remove any surface moisture that may have appeared. This step will ensure that the salt can be properly absorbed and will enhance the crispiness of the skin.

Seasoning the meat

Choosing the Right Cut of Meat:

Start by selecting a good cut of pork belly. Look for a piece with a nice balance of meat and fat. This will ensure that your pork belly has both flavour and crispiness. Choose a cut that is evenly marbled with fat and has a bright pink colour, with no signs of discoloration. Aim for a thickness of around 1.2 inches (3 cm) to ensure even cooking. If you can, opt for a fresh-cut slab from a butcher instead of pre-packaged vacuum-sealed pork belly, as the sealed packaging can retain moisture and affect the crispiness of the skin.

Drying the Meat:

Before seasoning, it is crucial to pat the pork belly dry with paper towels. Remove any excess moisture from the surface, as moisture is the enemy of crispy skin. You can also place the pork belly on a rack over a tray and leave it uncovered in the refrigerator for a few hours or even overnight to ensure the skin is thoroughly dried. This step is recommended for achieving that crispy crackling.

Scoring the Skin:

Use a sharp knife to carefully score the skin of the pork belly. Create a criss-cross pattern with lines about ½ inch (1 cm) apart, being careful to only cut through the skin and not into the meat itself. Scoring the skin helps the fat render out more effectively during cooking, resulting in crispier skin.

Salting the Meat:

Salt is a key ingredient in achieving crispy pork belly. It helps draw out moisture from the skin and reacts with the fat to create that perfect bubbly texture. Use a generous amount of coarse sea salt, sea salt flakes, or flaked salt, and rub it into the skin and scores. Set the pork belly aside for 10-20 minutes after salting to allow the salt to work its magic. You can also add other seasonings at this step for extra flavour. Black pepper, garlic powder, brown sugar, chili powder, chipotle, five-spice powder, and ginger are all great options.

Oil and Other Seasonings:

Drizzle olive oil or another cooking oil with a high smoke point, such as vegetable oil or corn oil, over the pork belly. Rub the oil into the scores and all over the meat. Flip the pork belly over and season the underside as well. The oil helps to crisp up the skin and ensures that your other seasonings stick to the meat.

Wrapping the Meat:

Place the pork belly on a large piece of kitchen foil, skin side up. Wrap the sides of the foil up to form an open container that fits the pork belly snugly, leaving the skin exposed. Fold the corners tightly to create a tight seal and prevent any juices from leaking during cooking.

Air Frying:

Preheat your air fryer to the recommended temperature, usually around 320°F (160°C). Place the wrapped pork belly in the air fryer basket and cook for about 30 minutes. Check on the pork belly periodically, as you may need to adjust the foil wrapping to ensure it stays snug as the meat cooks and shrinks.

Crisping the Skin:

After the initial cooking, increase the air fryer temperature to 375°F (190-195°C) and cook for an additional 8-10 minutes, or until the skin is crispy and bubbling. The internal temperature of the pork belly should reach 195-200°F (90-95°C) for the perfect balance of tender meat and crispy crackling.

Resting the Meat:

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 and more flavourful meat.

Reheating and storing

Storing and reheating crispy pork belly are important steps to ensure that your meal remains tasty and safe to eat. Here are some detailed instructions for storing and reheating your air-fried pork belly:

Storing

Leftover pork belly can be stored in an airtight container in the refrigerator for up to three days. If you want to keep it longer, you can freeze it. Wrap the pork belly in foil or plastic and place it in a sealed bag before freezing for up to three months.

Reheating

To reheat your crispy pork belly, use your air fryer! Place the leftover pork belly in the air fryer at 180°C/350°F for up to five minutes, or until warmed through. If you are reheating from frozen, let the pork belly thaw in the fridge overnight before reheating in the air fryer. Reheat at 200°C/400°F for about 10 minutes, flipping it halfway through.

Frequently asked questions