Crispy Pork Belly: Air Fryer Secrets

If you're a fan of Chinese roast pork with super crispy skin, you'll be pleased to know that you can achieve the same effect with an air fryer. The air fryer's rapid hot air circulation ensures that the pork belly achieves a delightful crispiness while retaining its natural juices. To get the perfect crispy pork belly in an air fryer, you need to start with the right cut of meat and follow some simple steps.

Choose the right cut of pork belly

Choosing the right cut of pork belly is crucial to achieving the perfect crispy pork belly. Here are some detailed guidelines to help you select the ideal cut:

Firstly, look for a piece with a generous layer of fat and a good balance of meat. The fat-to-meat ratio is essential, as it determines the juiciness and tenderness of the cooked pork belly. A balanced ratio will also ensure well-rounded flavours. Aim for a cut with a layer of fat that is sufficient to develop crispy crackling without being overly fatty.

Secondly, select a cut with an even thickness. This will ensure uniform cooking, resulting in a more appealing presentation and optimal moisture retention. Aim for a thickness of around one inch. Additionally, opt for a manageable size that fits comfortably in your air fryer basket.

Thirdly, pay attention to the pork skin. Choose a cut with soft, visually pleasing, and good-quality pork skin. This indicates a moist and richly textured meat cut, which will contribute to a superlative overall meat quality. Before cooking, remember to score the skin to help the heat penetrate the fat and promote even crisping.

Lastly, consider the freshness of the meat. Like any farm-grown ingredient, pork offers a richer taste when it is fresh. Fresh pork belly will have increased levels of tenderness, juiciness, and softness, enhancing its overall quality.

By following these guidelines and selecting a cut with the right thickness, fat-to-meat ratio, skin quality, and freshness, you'll be well on your way to creating the perfect crispy pork belly in your air fryer.

Poke holes in the skin

Poking holes in the skin of your pork belly is an important step in achieving that coveted crispy texture. Here's a detailed guide on how to do it right:

Firstly, select a sharp knife or a skewer/piercing tool. You want something sharp and thin that can create precise, small holes. Carefully poke holes all across the skin of the pork belly, making sure you only puncture the skin and the fat layer without piercing into the meat itself. This technique allows the fat to render out more easily during cooking, effectively frying the skin and helping it puff up and crisp.

When poking the holes, be gentle and precise. You don't want to pierce too deeply, as this can affect the overall appearance and texture of the final dish. It's better to start with smaller, shallower holes and add more if needed than to pierce too deeply and risk ruining the meat.

The size and depth of the holes matter. They should be small and evenly distributed across the skin. This will ensure that the fat renders evenly, creating that crispy texture you're aiming for. Larger holes or uneven distribution may result in patchy crisping, so take your time to create a consistent pattern.

You can also combine this technique with scoring the fat. Creating shallow cuts or scores in the fat, in addition to poking holes, can further help the fat render and the skin crisp up evenly. This is a popular method used in Chinese crispy pork belly recipes, where the skin is scored before rubbing with salt to create that super crunchy crackling.

Remember, the goal is to create a crispy skin without drying out the meat. By carefully poking holes and controlling the depth, you allow the fat to render effectively, promoting even crisping without compromising the juiciness of the meat. This technique is a key step in achieving that perfect balance of crispy, puffed-up skin and juicy, tender meat that makes air-fried pork belly so delicious.

Dry the skin

The key to achieving a crispy skin on your pork belly is to ensure that the skin is dry before cooking. Moisture is the enemy of crispiness, so you want to remove as much of it as possible.

Use paper towels or a clean tea towel to pat the skin of the pork belly dry. Make sure to cover the entire surface and absorb any excess moisture. This step is important as it helps to remove any water or liquid on the surface of the skin, which can prevent it from crisping up during cooking.

If you have time, you can also place the pork belly, uncovered, in the refrigerator for at least 24 hours to allow the skin to dry out further. This step is not essential, but it can help to improve the crispiness of the skin.

Scoring the skin before drying can also help. Use a sharp knife to make shallow cuts across the skin, being careful not to cut too deeply into the meat. This will allow the fat to render and the skin to crisp up more evenly during cooking.

Salt the skin

Salting the skin of your pork belly is an important step in achieving the desired crispiness. The salt helps to draw out moisture, which is the enemy of crispy skin, so be sure to use a generous amount of coarse sea salt or kosher salt. You can also use regular table salt, but be aware that it has a finer grain and will therefore be less effective at drawing out moisture. If you have time, score the skin of the pork belly before salting. This will create shallow cuts that allow the fat to render and the skin to crisp up more evenly.

After scoring the skin, be sure to pat it dry with paper towels or a clean tea towel. Remove any excess moisture to ensure the salt can do its job effectively. Once the skin is dry, rub the salt into the skin, making sure to get an even coverage. Don't be afraid to really work the salt into the skin—this step is key to achieving the perfect crispiness.

If you're short on time or forgot to plan ahead, you can still achieve decent results. Oiling and salting the skin without drying it first can lead to good crackling. However, the best results come from allowing the salt to work its magic on dry skin.

If you're looking for an extra-crispy treat, consider making air fryer crackling. Cut the pork skin into strips or your desired shape, place them in the air fryer, and cook until pliable. Then, finish them off with a final cook to achieve the perfect crunch.

Rest the meat before slicing

Resting the meat before slicing is an important step in the air-frying process. This step allows the juices to redistribute, ensuring that the meat is juicy and tender. Depending on the size of the cut, you should let the pork belly rest for at least 3 to 5 minutes, and up to 10 minutes, before slicing. This waiting period is crucial, as it helps to lock in all the delicious flavours and keeps the meat moist.

While the meat is resting, the air fryer's residual heat will continue to gently cook the pork belly, allowing the internal temperature to even out. This process ensures that the meat is evenly cooked throughout, preventing any undercooked or overcooked spots.

Additionally, resting the meat gives you time to prepare any side dishes or sauces that you plan to serve with the pork belly. It also lets the air fryer cool down slightly, making it safer to handle when it's time to remove the meat and clean the appliance.

Finally, letting the pork belly rest gives you the opportunity to check that it is cooked to your desired level of doneness. You can use a meat thermometer to check the internal temperature, aiming for a minimum of 145°F to 160°F (68°C to 71°C) for food safety.

In summary, resting the meat before slicing is a critical step that ensures your air-fried pork belly is juicy, tender, and cooked to perfection.

Frequently asked questions