Air-Fried Pork Belly: A Quick, Crispy Delight

If you're looking for a delicious and crispy pork belly dish, then look no further than your air fryer! This cooking method is a great way to achieve the perfect balance of tender meat and crunchy, golden crackling. With an air fryer, you can also enjoy the benefits of a more energy-efficient and healthier cooking process, as it requires less oil than traditional deep-frying. To get started, you'll need a good cut of pork belly with a nice balance of meat and fat, and a few simple ingredients and seasonings.

Selecting the right cut of pork belly

The ideal cut should have a layer of fat that will develop crispy crackling without being excessively fatty. You also want to select a size that fits comfortably in your air fryer basket. To get crispy skin, ensure that the pork skin is scored, which helps the heat penetrate the fat as it bubbles up through the cuts and bastes the top during cooking.

A good rule of thumb is to look for a cut with a nice balance of meat and fat. This balance ensures both flavour and crispiness. A manageable size that fits in your air fryer is also key.

In summary, selecting the right cut of pork belly is essential for achieving the perfect crispy pork belly in an air fryer. Look for a piece with a generous layer of fat, a good balance of meat, even thickness, and scored skin. Also, keep in mind the size of your air fryer basket to ensure a comfortable fit. With the right cut and preparation, you'll be on your way to delicious, crispy pork belly.

Scoring the skin

Start by using a sharp knife to score the skin. Be careful not to cut too deeply, as you only want to pierce the skin and the fat layer without reaching the meat. This step helps the skin crisp up by allowing the fat to render out more easily. Make your scores across the skin of the pork belly, creating a criss-cross pattern or parallel lines, ensuring you don't cut too deeply.

The scoring process helps the heat penetrate the meat more effectively, allowing the skin to puff up and become crispy while the meat remains juicy and tender. It also creates small pockets for the rub or seasoning to settle into, enhancing the flavour of your pork belly.

After scoring, it's crucial to dry the skin thoroughly with paper towels or a clean tea towel. Removing moisture is essential, as it can prevent the skin from achieving the desired crispiness. Make sure the skin is as dry as possible before proceeding to the next step.

Next, you'll want to apply a rub or seasoning to the scored skin. A simple option is to use coarse sea salt, which helps draw out moisture and promotes crispiness. You can also experiment with other seasonings, such as fennel seeds, garlic granules, or pepper, to add extra flavour to your pork belly.

Finally, before placing the pork belly in the air fryer, you might want to consider poking some additional holes into the skin with a sharp knife or skewers. This step is optional but can further enhance the crispiness of the skin by allowing more fat to render out during the cooking process. Just be careful not to poke too deeply and pierce the meat.

Preparing the pork belly

Firstly, select the right cut of pork belly. Look for a piece with a nice balance of meat and fat—this will ensure flavour and crispiness. You want a manageable size that will fit comfortably in your air fryer, and an even thickness will help you achieve consistent results.

Next, 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 crisp up.

Now, score the skin of the pork belly using a sharp knife. Be careful to only cut the skin and not go too deep into the fat or meat. This step will help the heat penetrate the fat, and allow the skin to crisp up evenly.

After scoring, rub a generous amount of coarse sea salt into the skin. This will help draw out any remaining moisture and aid in achieving that super crunchy texture.

Some recipes suggest creating a tin foil frame around the pork belly at this point, to help retain the juices and keep the meat tender. This is optional but may help reduce mess and smoke from dripping juices.

Finally, before placing the pork belly in the air fryer, brush the skin with a layer of vinegar or oil. This will add to the crispy texture and help the skin puff up.

Cooking temperature and time

The cooking temperature and time for air fryer pork belly vary depending on the recipe and the desired level of crispiness for the pork skin. Here is a step-by-step guide to help you achieve the perfect cooking temperature and time for your air fryer pork belly:

Step 1: Preheat the Air Fryer

Preheat your air fryer for about three minutes before cooking the pork belly. This ensures that your air fryer is at the optimal temperature for cooking.

Step 2: Prepare the Pork Belly

Line your air fryer basket with foil to catch any drippings and make cleaning easier. Score the skin of the pork belly using a sharp knife. This helps the heat penetrate the fat, and the skin crisps up evenly. Rub the desired seasonings onto the pork belly, ensuring they penetrate the incisions. You can use a variety of seasonings, such as salt, fennel seeds, garlic powder, Chinese five-spice powder, or garlic granules.

Step 3: Initial Cooking at Lower Temperature

Place the prepared pork belly in the air fryer, skin-side up, and cook at a lower temperature, typically between 180-250°C (350-480°F), for 20-30 minutes. This initial cooking period helps render the fat and start crisping the skin without burning it.

Step 4: Increase Temperature to Crisp the Skin

After the initial cooking period, increase the temperature to a higher setting, usually around 200°C (390°F), and cook for an additional 30-40 minutes. This higher temperature helps to puff and crisp the skin to your desired level of crispiness.

Step 5: Monitor and Adjust as Needed

Keep a close eye on the pork belly during the cooking process, especially towards the end. Check the skin periodically, as the cooking time may vary depending on your air fryer and the thickness of your pork belly. If spots on the skin start to burn, cover those areas with small pieces of foil to prevent over-browning while allowing the rest of the skin to continue crisping.

Step 6: Rest Before Serving

Once the desired level of crispiness is achieved, remove the pork belly from the air fryer and let it rest for a few minutes before slicing or serving. This resting period allows the juices to redistribute, resulting in juicier and more tender meat.

By following these temperature and time guidelines, you can achieve a crispy, puffed-up skin and juicy, tender meat for your air fryer pork belly. Remember to adjust the temperatures and timings slightly based on your air fryer's performance and your desired level of doneness.

Resting the meat

After removing the pork belly from the air fryer, it is essential to let it rest for a few minutes before slicing or serving. This resting period allows the juices to redistribute evenly throughout the meat, resulting in a juicier and more flavorful final product. Aim for a resting time of at least 5 minutes, but longer is better.

During the resting process, it is important to keep the pork belly warm. You can loosely tent it with foil to retain heat without trapping steam, which can make the crackling less crispy. If you have a meat thermometer, you can check the internal temperature of the pork belly. Ideally, you want it to reach a temperature of around 60°C (140°F) for optimal juiciness and tenderness.

While the meat is resting, the crackling on the skin will continue to harden and become crispier. This is due to the cooling process, which causes the fat to solidify, resulting in that desirable crunchy texture. If you notice some areas of the crackling becoming too dark or burnt during cooking, you can cover those spots with foil to prevent further browning while the rest of the skin crisps up.

The resting period is also a great time to prepare any side dishes or sauces to accompany your pork belly. As mentioned earlier, steamed rice and green vegetables like pak choi or broccoli go well with the dish. You can also offer a dipping sauce such as Chinese chilli sauce or soy and chilli sauce.

Finally, after resting, use a sharp knife or meat cleaver to slice the pork belly into bite-sized pieces. It is easier to slice the meat when it is still warm, but be careful not to burn yourself. You can also turn the belly over, so the skin side is down, which makes slicing more manageable.

Frequently asked questions