Air-Fryer Pork Skins: A Quick, Crispy Treat

Pork skins, also known as pork scratchings, crackle, cracklings, rinds, or chicharrones, are a popular snack food in many countries. They are made from the skin of a pig that has had the inner fat removed.

You can make pork skins in an air fryer in less than an hour. The air fryer's high heat extracts the oil from the pork skin, making it crispy.

Ingredients:

- Pork skin or pork rind (with fat removed)

- Salt, to taste

- 1 teaspoon of sunflower oil or other neutral-flavoured oil

Instructions:

1. Cut the pork rind into strips approximately half an inch wide, then turn the strips and cut them into one-inch pieces.

2. Put the pork rind into a bowl and add the salt and oil. Mix well.

3. Preheat your air fryer to 200°C / 400°F for 5 minutes.

4. Arrange the pork rind pieces in the air fryer basket.

5. Cook for 10 minutes at 200°C / 400°F.

6. Stir the pork rind and continue to air fry for another 10 minutes.

7. Cook for 3 more intervals of 5 minutes each, stirring in between.

8. The pork skins are done when they snap in half easily.

Selecting the right cut of pork

Type of Pork Skin

Firstly, you need to decide on the type of pork skin you want to use. There are two main options: pork rinds and cracklings. Pork rinds have no fat on the skin, resulting in puffy and curly snacks when air-fried. On the other hand, cracklings have a bit of fat on the skin, delivering a more flavourful crunch.

Source of Pork Skin

You can typically find pork skin at your local butcher shop or supermarket. When buying from a supermarket, look for "pork rind for crackling" rolls, which are inexpensive. Alternatively, you can buy a whole pork belly and remove the skin yourself.

Preparation

Before air-frying, ensure that the pork skin is fully cleaned and dried. Cut the skin into pieces that fit your cooking pot. Then, cook the skin in water for about an hour to make it softer and easier to scrape off any excess fat. The amount of fat left on the skin will impact the final result, so remove as much as possible for maximum puffiness.

Dehydration

After cooking and scraping the fat, it's crucial to dehydrate the pork skin. Place the pieces on dehydrator racks and dehydrate for approximately eight hours, swapping the trays occasionally for even dehydration. Dehydration is essential for the pork skins to pop and double in size during air-frying.

Air-Frying

Once the pork skin is dehydrated, you're ready for the final step: air-frying! Preheat your air fryer to the highest temperature, usually around 200°C or 390°F. Place a handful of dehydrated pork skin into the air fryer, making sure to leave space for the skins to expand. Air-fry for about 7 to 10 minutes, depending on your air fryer model.

Seasoning

After air-frying, it's time to season your pork skins. While they are still warm, sprinkle them with salt or your favourite spices. Get creative with seasonings like paprika, garlic salt, chilli powder, or barbecue seasoning.

Remember, the key to successful pork skins is taking the time to select the right cut of pork, prepare it properly, and adjust your air-frying technique based on your desired outcome. Enjoy experimenting with this delicious and crispy treat!

Preparing the skin

Firstly, obtain a good-quality piece of pork skin, also known as pork rind. You can buy this from your local butcher or supermarket; it is often labelled as 'pork rind for crackling'.

Before you begin preparing the pork skin, ensure that your knife is very sharp, as pork skin is tough and difficult to cut through.

Now, you can start cutting the pork rind into strips of your desired size. A good guideline is to cut strips of around half an inch wide, and then cut these strips into pieces of around one inch in length. However, the exact size doesn't really matter, so feel free to cut larger pieces if you want.

Once you have cut the pork skin into evenly sized pieces, place them into a bowl and add a small amount of oil and salt. Mix the contents of the bowl with your hands to ensure that all the pork pieces are evenly coated with oil and salt. You can also add other seasonings at this point if you wish.

The next step is to ensure that the pork skin is completely dry. You can do this by leaving the pork skin uncovered on a plate in the fridge overnight. Alternatively, you can pat the skin dry with paper towels. It is important to remove as much moisture as possible, as moisture is the enemy of crispy skin.

After the skin is dry, use a sharp knife to carefully scrape off any remaining fat. The less fat you leave on the skin, the more your pork skins will puff up in the air fryer.

Finally, you can score the top of the skin with a sharp knife in several places. This will help the skin to crisp up and allow any added seasonings to penetrate the meat.

Cooking time and temperature

The cooking time and temperature for pork skins in an air fryer vary depending on the brand of air fryer you have and your desired level of crispiness. However, there are some general guidelines and tips you can follow to ensure your pork skins turn out crispy and delicious.

Firstly, it is important to note that the cooking time will depend on the wattage of your air fryer. For example, while a 2200-watt air fryer may take around 20-30 minutes to cook pork skins, a 1600-watt air fryer may need up to 40 minutes. Therefore, it is crucial to adjust the cooking time based on your air fryer's wattage.

When cooking pork skins in an air fryer, it is recommended to preheat the air fryer to around 200°C or 390°F. This usually takes about 3 minutes.

For the initial cooking stage, you should aim for a cooking time of around 20 minutes at the set temperature. After this, check on the progress and adjust the time accordingly. If your pork skins are not crispy enough, you can add another 5 minutes and recheck. Repeat this process until your pork skins are cooked to your desired level of crispiness.

It is worth noting that the cooking time may also depend on the size and thickness of your pork skins. Smaller or thinner pieces may cook faster, while larger or thicker pieces may require additional time.

Additionally, there are a few preparation tips that can impact the cooking time and temperature:

• Dry the pork skin completely before cooking. Leaving it uncovered in the fridge overnight can help remove moisture.
• Score the top of the skin with a sharp knife to create cracks. This will allow oil and seasonings to penetrate the skin.
• Rub oil and salt into the cracks on the skin. This will enhance the flavour and crispiness.

By following these guidelines and tips, you can ensure your pork skins cook evenly and achieve the desired crispiness. Remember to always monitor the cooking process and adjust the time and temperature as needed for the best results.

Seasoning

• Salt is a common seasoning used in pork skin recipes. It is best to use coarse sea salt or regular table salt. You can add salt before or after cooking the pork skins. Adding salt before cooking can help draw out moisture and make the skin crispier.
• Other seasonings can be added according to your preference. Paprika, garlic powder, chilli powder, barbeque seasoning, and cheese powder are some popular options. These seasonings are usually added after cooking the pork skins.
• If you want to add oil, use a neutral-flavoured oil with a high smoke point, such as sunflower oil or canola oil. Avoid using olive oil as its smoke point is too low, and it may burn.
• You can also try marinating the pork skin with a paste made of salt, white pepper, five-spice powder, sugar, and Shaoxing wine. This will add flavour and help tenderise the meat.
• For a Mexican-inspired dish, you can use tacos or enchiladas as seasoning.

Storing

• Store the pork skins in an airtight container. This will help keep them crispy and fresh for longer.
• Avoid storing them in the refrigerator. The moisture in the fridge can make them soft and chewy, which is not the desired texture.
• Instead, keep them in a cool, dry place in your kitchen. A pantry or cupboard is ideal.
• If you want to store them for a longer period, you can place them in a Ziploc bag and keep them in your kitchen cupboard.
• For the best taste and texture, consume the pork skins within a few days of cooking. They will stay crispy for about one to two weeks, but they are freshest and crispiest right after cooking.
• If you want to use the pork skins as breadcrumbs, you can grind them and store them in the fridge.

Frequently asked questions