Crispy Pork Belly
Yummy Pork Belly with a Crispy Golden Brown Crackling cooked to perfection in the Air Fryer.
Who doesn't love a tasty pork belly with a crispy crackling. Served with mashed potato, and vegetables, this will quickly become a family favorite.
Servings1 Pork Belly
TEMP180°C or 360°F
Per Serving
Equipment
- Meat Thermometer
Ingredients
- 1 kg Pork Belly
- 3 tsp Salt
- 2 tsp Sugar
- .5 tsp Five-Spice Powder
Instructions
Preparation the night before
- Use a knife to scrape any impurities from the pork belly, rinse thoroughly and set aside.
- Combine the Salt, Sugar, and Five-Spice powder and set aside.
- Blanch (boil) pork belly in boiling water for around 15 minutes, or until it's around 60% to 70% done, and the Rind is softened.
- Drain the Pork Belly well of excess water, and pat it dry.
- Cut a few slits in the meat (not the Rind side) so that the seasoning can be well distributed.
- Coat the meat with seasonings evenly. Make sure there‘s no seasoning on the rind, otherwise the five-spice powder will darken it.
- Turn over and wipe dry the Rind.
- Using a metal skewer, poke as many little holes as possible in the rind. Not too deep.
- Wrap the Pork Belly meat in aluminum foil but leave the rind unwrapped.
- Place in the fridge, and let it air dry overnight.
Cooking
- Remove from the fridge and let it rest at room temperature for a short while.
- Using a metal skewer, once again, poke some holes in the rind.
- Preheat the Air Fryer to 160 ° C or 320 ° F. This usually takes around 3-5 minutes in most Air Fryers.
- Place the pork belly with the rind facing up into the Air Fryer.
- Cook for around 20 minutes at 160 ° C or 320 ° F.
- Remove from the air fryer and pat dry the Rind once again.
- Place back in the air fryer and continue cooking for around 25 minutes at 180 ° C or 360 ° F
- Rest the meat for around 20 minutes. Enjoy
Notes
- Cook from Room Temperature
- As thickness and hardness of the pork belly and rind varies, you may need to add a little extra time at the end.
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Did you cook the pork belly in the foil or take it out before cooking?
Followed this recipe and came out with incredibly dry pork belly. Wasn’t even edible.
Excellent, best pork belly. Good to have nice thick cut of belly to keep juices and served with some egg fried rice
Do you take
off the foil.
Do you salt the rind first ?
Should the foil be removed when placing into the air fryer
Leave the foil on for the cook.
Oil and salt the rind…
Comes out amazing when instructions are followed. You season everything except the rind. Then wrap the meat area with foil leave it on in the air fryer EXCEPT tue rind part is left exposed….:: I’ve made this recipe every year since finding it and I’ve never had a issue with how it looks and tastes. It’s all juicy and the flavor is epic!