Pork Belly Burnt Ends: Air Fryer Magic

If you're a fan of juicy, tender meat with a crispy, puffed-up skin, then you'll definitely want to try making pork belly burnt ends in an air fryer. This cooking method delivers the perfect combination of flavours and textures, with a crispy exterior and mouthwatering interior. The key to success lies in selecting the right cut of pork belly, ensuring a balance of meat and fat, and following some crucial preparation steps. By pokeing holes in the skin, drying it, and salting it, you'll achieve that coveted crispiness that makes pork belly burnt ends so irresistible. So, get ready to impress your taste buds and dive into a delicious adventure with this air fryer masterpiece!

Characteristics and Values Table for Pork Belly Burnt Ends in an Air Fryer

Selecting the right cut of pork belly

Firstly, look for a well-marbled cut. Pork belly is characterised by its layers of fat and meat, and you want to ensure there is a good amount of intramuscular fat throughout the meat. This marbling is what gives pork belly its unique, decadent mouthfeel and tenderness. Avoid cuts with large areas of pure fat, as these can be trimmed away, but also ensure there is enough fat to keep the meat moist during the long, slow cooking process.

Secondly, opt for a cut with a good ratio of fat to meat. While fat is essential, you also want a decent amount of meat in your pork belly. Look for a cut with a relatively even distribution of fat and meat layers, as this will provide the best flavour and texture.

Thirdly, consider the size and shape of the cut. For air fryer pork belly burnt ends, you will want to cut the pork belly into cubes, so selecting a piece with a suitable thickness is important. Aim for a cut that will yield cubes of around 1 1/2 inches in size. This will ensure they cook evenly and result in perfectly bite-sized pieces once they have shrunk during the cooking process.

Finally, don't be afraid to ask your butcher for help. If you can't find pork belly at your local grocery store, ask the butcher, as they often have it in the back. They can also assist with trimming and cutting the pork belly to your desired specifications.

Remember, the key to selecting the right cut of pork belly is to look for a well-marbled, evenly layered piece of meat with a good ratio of fat to meat and a suitable thickness for cubing. With the right cut and slow cooking, you'll be well on your way to creating tender and flavourful pork belly burnt ends in your air fryer.

Poking holes in the skin

Start by selecting a suitable tool for poking the holes. You can use a sharp knife or a piercing tool, such as a skewer. Ensure your tool of choice is sharp enough to create precise punctures.

Now, carefully poke holes into the skin of the pork belly. It is crucial to control the depth of these punctures. You want to pierce only the skin and not go too deep into the meat itself. This delicate balance ensures that the fat renders out more easily, aiding in the crisping process and allowing the skin to puff up beautifully.

Make sure the holes are evenly distributed across the entire skin surface. This will help ensure even cooking and a consistent texture. Take your time with this step, as it is key to achieving the desired crispiness.

Remember, the goal is to create a bed of tiny holes that will allow the hot air from the air fryer to circulate and crisp up the skin effectively. By poking these holes, you are creating the perfect foundation for that signature crispy texture that defines pork belly burnt ends.

Finally, after you've poked the holes, it's essential to pat the skin dry with paper towels. Removing any excess moisture is vital, as moisture can hinder the crisping process. So, make sure the skin is as dry as possible before proceeding to the next steps of your pork belly burnt ends recipe in the air fryer.

Drying the skin

Start by removing any moisture from the skin of the pork belly. Use paper towels to pat the skin dry. It is important to ensure that the skin is as dry as possible because moisture is the enemy of crispiness. You want to create the ideal conditions for the skin to puff up and become crispy during the air frying process.

After patting the skin dry, the next step is to enhance the dryness and promote even more moisture extraction. To do this, you will need to rub a generous amount of coarse sea salt into the skin. Salt is hygroscopic, which means it has the ability to attract and absorb water molecules. By applying salt to the skin, you are drawing out any remaining moisture, which will result in a drier surface that is more conducive to crisping.

Once you have salted the skin, you might consider poking holes in the skin with a sharp knife or skewer. Be careful not to pierce the meat, just the skin. This step is optional but can help the rendering process, allowing the fat to escape more easily. The combination of dry skin, salt, and poked holes sets the foundation for achieving that sought-after crispy texture.

If you want to go the extra mile, you can create a salt crust by brushing the skin with vinegar and then completely covering it with a layer of salt. Air fry the pork belly at 250°F (121°C) for about 30 minutes or until the salt has completely dried. Remove the pork belly from the air fryer and brush off the excess salt, revealing a drier skin that is primed for the final crisping stage.

By thoroughly drying the skin and incorporating the salt, you are not only removing moisture but also breaking down the protein structure of the skin, making it easier for the fat to render and the skin to puff up and crisp during the air frying process.

Salting the skin

Start by patting the skin of the pork belly dry with paper towels. It is crucial to remove as much moisture as possible, as moisture will prevent the skin from crisping up. After drying the skin, the next step is to apply salt. Rub a generous amount of coarse sea salt into the skin. Make sure to cover the entire surface evenly. The salt will help draw out any remaining moisture from the skin, promoting that sought-after crispiness.

It is recommended to create a tin foil frame around the pork belly before salting. Leave a ½-inch gap between the edges of the pork and the foil to prevent salt from spilling over. This frame will catch any excess salt and make cleanup easier. Once the skin is salted, let the pork belly rest in the air fryer at 250°F for 30 minutes or until the salt has completely dried.

After the initial air-frying, remove the pork belly from the air fryer and brush off any excess salt. You can then pat it dry again with a paper towel to absorb any moisture that may have been drawn out by the salt. At this stage, your pork belly skin should be ready for the final air-frying step, which will transform it into crispy, puffed-up burnt ends.

By following these steps and taking the time to properly salt the skin, you will be well on your way to achieving the perfect crispy texture for your pork belly burnt ends made in an air fryer.

Resting the meat before slicing

Allowing your meat to rest before slicing is an important step in the cooking process. It ensures that the meat retains its juices, resulting in a more tender, juicy, and flavourful cut. When meat is cooked, the muscle fibres contract, squeezing out the liquid within. Letting the meat rest gives the fibres time to relax and the juices to cool down and thicken, so they stay within the muscle.

The length of time you should rest your meat depends on its size and the cooking time. A good rule of thumb is to rest thick cuts of meat, such as pork chops or lamb shoulder, for 10-15 minutes. For large cuts of meat, such as a roast chicken or lamb roast, allow for 15-30 minutes of resting time, depending on the size of the roast and the cooking time.

It is also important to note that smaller cuts of meat should not be covered with aluminium foil, as this will trap the heat and continue the cooking process. Instead, let smaller cuts rest uncovered in a warm area, such as the top of the stove. Larger cuts, on the other hand, should be covered with foil to retain heat while resting.

To test if your meat has rested enough, use a thermometer to check the temperature. Ideally, you want to let it cool down until the centre reaches 120°F (49°C). At this temperature, the muscle fibres have relaxed enough to prevent any significant loss of juices when sliced.

Frequently asked questions