Crispy Pork Belly
Yummy Pork Belly with a Crispy Golden Brown Crackling cooked to perfection in the Air Fryer.

Crispy Pork Belly

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.

Servings 1Pork Belly
Cook 45Mins
Temp 180 ° Cor 360 ° F
Course
Cuisine
Keyword

Main Course
Chinese
Pork

Crispy Pork Belly
Yummy Pork Belly with a Crispy Golden Brown Crackling cooked to perfection in the Air Fryer.

Crispy Pork Belly

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.

Servings 1Pork Belly
Cook 45Mins
Temp 180 ° Cor 360 ° F
Course
Cuisine
Keyword

Main Course
Chinese
Pork

Calories

518

Fat

53g

Saturates

Protein

0g

Carbs

0g

Sugars

Salt

32mg

Fibre

0g

Per Serving

Calories

518

Fat

53g

Saturates

Protein

0g

Carbs

0g

Sugars

Salt

32mg

Fibre

0g

Per Serving

Ingredients
  • 1kg Pork Belly
  • 3tsp salt
  • 2tsp Sugar
  • 1/2tsp Five-Spice Powder

Units:

Method
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
  • Enjoy!

Method
The night before
Cooking
  • 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.
  • 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
  • Enjoy!

Recipe 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.

Credit for the recipe: https://luveenalee.com/crispy-roast-pork-belly-with-phillip-air-fryer/

I welcome any comments on how it turned out for you.

Powered byairfryer.cooking