Air Fryer Crispy Pork Belly: Perfect Crackling Every Time!

Why Use an Air Fryer for Pork Belly?

Air fryers use rapid air circulation to create a crispy outer layer without excessive oil. This not only results in a healthier dish but also cuts down on cooking time and clean-up. Plus, the controlled heat ensures even cooking, helping you achieve that coveted crispy crackling every time.

Ingredients:

• 2 lbs pork belly, skin on

• 1 tablespoon baking soda

• 1 tablespoon white vinegar

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon five-spice powder (optional)

Step-by-Step Instructions:

1. Prepare the Pork Belly:

1. Start by rinsing the pork belly under cold water and pat it dry thoroughly with paper towels.

2. Score the skin lightly with a sharp knife in a crosshatch pattern, being careful not to cut into the meat.

3. Rub the skin with white vinegar and sprinkle baking soda evenly over it. This helps dry out the skin, ensuring maximum crispiness.

4. Let the pork belly sit uncovered in the fridge for at least 4 hours or overnight. This step is crucial for crispy skin.

2. Season the Meat:

1. Remove the pork belly from the fridge and pat the skin dry again.

2. Flip the pork belly over and rub the meat side with kosher salt, black pepper, garlic powder, and five-spice powder (if using).

3. Avoid getting any seasoning on the skin, as this can prevent it from crisping up properly.

3. Air Fry the Pork Belly:

1. Preheat your air fryer to 400°F (200°C).

2. Place the pork belly skin-side up in the air fryer basket.

3. Air fry at 400°F for 30 minutes.

4. Reduce the temperature to 350°F (175°C) and cook for an additional 20-30 minutes, or until the skin is golden and blistered.

5. Keep an eye on the pork belly during the last 10 minutes to avoid burning.

4. Rest and Serve:

1. Remove the pork belly from the air fryer and let it rest for 10 minutes.

2. Slice into bite-sized pieces, ensuring you cut through the crispy skin cleanly.

3. Serve with your favorite dipping sauce, steamed buns, or a simple side salad.

Pro Tips for Perfect Air Fryer Crispy Pork Belly:

• Dry Skin is Key: Moisture is the enemy of crispiness. Thoroughly drying the pork skin and allowing it to air-dry in the fridge makes all the difference.

• Scoring the Skin: Light scoring helps the fat render and the skin puff up, creating that crunchy texture.

• Watch the Air Fryer: Cooking times can vary based on your air fryer model and pork belly thickness. Keep an eye out to avoid burning.

Serving Suggestions:

• Asian-Inspired: Serve with hoisin sauce, sliced cucumbers, and steamed bao buns.

• Western Style: Pair with roasted potatoes and a tangy apple slaw.

• Low-Carb: Accompany with sautéed greens and a soy-vinegar dipping sauce.

FAQs:

Q: Why isn’t my pork belly skin crispy? A: The most common reason is moisture in the skin. Make sure to dry it thoroughly and follow the steps to air-dry in the fridge.

Q: Can I use frozen pork belly? A: It’s best to use thawed pork belly for even cooking and to ensure the skin crisps up properly.

Q: Do I need to flip the pork belly while air frying? A: No, keep the pork belly skin-side up the entire time to allow the hot air to crisp the skin evenly.

Q: How do I store leftovers? A: Store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 5-7 minutes to restore crispiness.

Q: Can I make this recipe without baking soda? A: Yes, though baking soda helps dry out the skin for a crispier result. You can skip it, but be sure to dry the skin as much as possible.

Conclusion:

Making crispy pork belly in the air fryer is not only simple but also incredibly satisfying. With just a few steps, you can enjoy perfectly cooked pork belly with that irresistible crackling—all without the mess of traditional methods. Give this recipe a try and impress your friends and family with your air fryer skills!