Make Crispy Pork Skin In An Air Fryer

Making pork skin crispy in an air fryer is a simple process that yields a delicious snack. The key to achieving the desired crispiness is to remove as much moisture from the skin as possible before cooking. This can be done by patting the skin dry with paper towels, poking holes in the skin to allow the fat to render out, and/or leaving the skin uncovered in the fridge overnight to dry out. Additionally, scoring the skin with a sharp knife and rubbing it with oil and salt can enhance the crispiness and flavour. When cooking, a temperature of 200°C/400°F is typically recommended, and the skin should be cooked for around 20-30 minutes, depending on the desired crispiness.

Poke holes in the skin

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

Firstly, ensure you have the right tools for the job. You'll need a sharp knife or piercing tool. A sharp knife, such as a butcher's knife, will allow you to make precise punctures without tearing the meat.

Now, let's get to poking! Use your sharp knife to carefully puncture the skin of the pork belly. Make sure you only pierce the skin and go just deep enough to penetrate the skin. Be careful not to pierce too deeply, as you don't want to cut into the meat itself. The goal is to create small holes that will allow the fat to render out more easily during the cooking process. This will help the skin crisp up and puff up perfectly.

It's important to be thorough and poke holes across the entire skin of the pork belly. This ensures even cooking and helps achieve that desirable crispy texture we're aiming for. Go slowly and carefully to avoid piercing the meat by mistake.

Once you've finished poking the holes, your pork belly is one step closer to being ready for the air fryer. Remember, this step is crucial, as it helps the skin get super crispy while the meat remains juicy and tender.

Now, you can move on to the next steps, such as drying the skin and seasoning it, before placing it in the air fryer to cook.

Dry the skin

Drying the skin is a crucial step in achieving the perfect crispy texture for your pork belly. Here's a detailed guide on how to do it:

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 because moisture is the enemy of crispiness. You want to remove as much moisture from the skin as you can.

Next, you can place the pork skin in the fridge to dry out for at least 24 hours. This step is not mandatory, but it helps to get the best crackling. Leaving the skin uncovered on a plate in the fridge overnight will help draw out any remaining moisture.

If you decide to dry the skin in the fridge, remove it a few hours before cooking and let it warm up to room temperature. This will ensure that your pork cooks evenly.

Finally, you can further ensure the dryness of the skin by using a sharp knife to score or poke holes into it. This step is optional but recommended, as it helps the skin crisp up by allowing some of the fat to render out more easily. Be careful only to puncture the skin and not to pierce the meat underneath.

Salt the skin

Salting the skin is an important step in achieving the perfect crispy texture for your pork belly. Here is a detailed guide on how to do it:

Firstly, ensure that you have thoroughly dried the skin of the pork belly with paper towels. Moisture is the enemy of crispiness, so it is crucial that the skin is as dry as possible before proceeding.

Next, it's time to apply the salt. For this step, you will need coarse sea salt. Take a generous amount of the salt and rub it vigorously into the skin. Make sure to cover the entire surface evenly. The salt will help draw out any remaining moisture from the skin, promoting crispiness.

If you want to enhance the flavor even further, you can also add other seasonings to the skin. For example, you could try using flavored salts, such as garlic salt, or experimenting with spices like paprika, chili powder, or barbecue seasoning.

Once you have applied the salt (and any additional seasonings), it's important to let the pork belly rest for a few minutes before slicing into it. This allows the salt to work its magic and draw out the moisture, resulting in that perfect crispy texture.

Finally, after the resting period, you can slice into the pork belly and enjoy the crispy, puffed-up skin!

Use the right cut of pork

When making crispy pork skin in an air fryer, selecting the right cut of pork is crucial. Opt for pork belly, which offers a nice balance of meat and fat. This combination ensures both flavourful and crispy results. You can purchase pork belly from your local butcher or supermarket. If you're unable to find it, consider buying a whole pork belly and separating the skin from the meat yourself.

When choosing pork belly, look for a cut with an even distribution of fat. This marbling of fat throughout the meat will contribute to the overall crispiness of the dish. A good rule of thumb is to select a piece with a fat cap, a layer of fat on top of the meat, that is about 1/4 to 1/2 inch thick. This thickness provides an ideal ratio of fat to meat, ensuring the pork skin crisps up nicely without becoming too greasy.

Additionally, consider the size of the pork belly. You want to ensure it fits into your air fryer with a bit of room to spare. If necessary, ask your butcher to cut the pork belly to the appropriate size, or cut it into smaller pieces yourself.

Remember, the key to achieving that perfect crispiness is in the details. Taking the time to select the right cut of pork will pay off when you bite into that juicy, tender meat with a beautifully crispy skin.

Oil the skin

Oiling the skin is an important step in achieving the perfect crispy pork crackling in an air fryer. While some recipes suggest that oil is not necessary, others recommend brushing or rubbing a neutral oil, such as sunflower oil, onto the pork skin. This helps to get the skin extra crispy and can be done before or after drying the skin.

If you are preparing the pork crackling straight away without drying it first, oiling and salting the skin is recommended. You can also add other seasonings of your choice to the oil for extra flavour.

For the oiling step, use a brush to apply a thin layer of oil to the skin, ensuring that you work it into the cracks made from scoring the skin. Alternatively, you can rub the oil onto the skin with your hands, making sure that it is evenly coated.

Frequently asked questions