Craving that irresistible combination of tender, melt-in-your-mouth meat and shattering pork rind? Look no further than air fryer pork belly.
This culinary technique unlocks a world of flavor and texture, all achieved in a fraction of the time and mess compared to traditional methods.
Ingredients
- Skin-on pork belly (cut to fit your air fryer)
- Salt
- Neutral oil (like canola or avocado oil)
- White vinegar (optional)
- Skewers or a sharp knife
Instructions
1. Prep the Pork Belly: Pat the skin of the pork belly dry with paper towels. This is crucial for achieving maximum crispiness.
2. Score the Skin (Optional): Using a skewer or a sharp knife, poke holes all over the skin. Make sure to only pierce the skin and fat layer, not the meat itself. This helps the fat render and allows the skin to puff up during cooking.
3. Season generously: Generously coat the skin with salt. You can also brush the skin with white vinegar before applying salt, as some recipes suggest this aids in crisping.
4. Set Up the Air Fryer (Optional): While not all recipes call for this step, you can create a foil frame around the pork belly to prevent salt from spilling over the edges of the air fryer. Leave a ½ inch gap between the foil and the top of the pork belly.
5. First Air Fry (Low and Slow): Preheat your air fryer to 250°F (120°C). Air fry the pork belly skin side up for 30 minutes or until the salt has completely dried out and hardened on the skin.
6. Increase Heat and Crisp: Remove the pork belly from the air fryer and brush off any excess salt. Brush the skin with neutral oil. Increase the air fryer temperature to 400°F (200°C) and cook for 30-40 minutes, or until the skin is puffed up and crispy.
7. Monitor and Adjust: It’s important to check on the pork belly during the second air fry session at around the 20-minute mark. Continue checking every 5 minutes to monitor how the skin is crisping. If you notice any areas burning, cover those specific spots with a small piece of foil.
8. Rest and Slice: Once the skin is beautifully browned and crispy, and the meat is cooked through (internal temperature of 195-200°F), remove the pork belly from the air fryer and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
Tips
- The size and thickness of your pork belly will affect cooking times. So, keep an eye on it during the crisping stage and adjust the cooking time as needed.
- To check for doneness, use a meat thermometer inserted into the thickest part of the meat, not touching the bone.
- You can cut the pork belly into slices or cubes for serving. Enjoy it on its own or with your favorite dipping sauce.