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Pork Belly Air Fryer

Pork Belly Air Fryer Recipe
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After months of experimenting, I’ve finally perfected this Air Fryer Crispy Pork Belly recipe. I’ve tested various techniques, temperatures, cooking times, and even different air fryer models to find the method that delivers perfectly crispy, puffed-up skin with juicy, tender meat every single time.

Ingredients

Scale

1 large egg

1/4 cup mayonnaise

2 teaspoons gluten-free Dijon mustard

2 teaspoons gluten-free Worcestershire sauce, I used Lea & Perrins.

1 teaspoon Old Bay seasoning

1/4 teaspoon salt

1 teaspoon lemon juice

1 tablespoon chopped fresh parsley, or 2 teaspoons dried

3/4 cup gluten-free bread crumbs, I used the brand 4C gluten-free panko bread crumbs. I buy 4C gluten-free bread crumbs at Walmart.

1 pound (16-ounces) lump crab meat

Optional: 2 Tablespoons melted unsalted butter or Smart Balance butter for dairy-free.

Instructions

Prepare the Meat Side: Using a knife, make ½-inch-deep cuts lengthwise across the meat side of the pork belly. In a small bowl, mix salt, white pepper, five-spice powder, sugar, and Shaoxing wine to create a paste. Spread this paste evenly over the meat side, making sure to work it into the crevices. Avoid getting any paste on the skin.

Prepare the Skin: Pat the skin side of the pork belly dry with a paper towel. Use a skewer or sharp knife to poke holes all over the skin, ensuring you only puncture the skin and fat layer without piercing through to the meat. Trim the pork belly to fit your air fryer basket if necessary.

Create a Salt Crust: Wrap the edges of the pork belly with aluminum foil, leaving a ½-inch gap around the sides to prevent the salt from spilling over. Brush the skin with vinegar, then completely cover it with a thick layer of salt.

First Air Fry Stage: Air fry the pork belly at 250°F (120°C) for 30 minutes, or until the salt crust has dried and hardened. Remove the pork belly from the air fryer and carefully discard the salt layer. Pat the skin dry with a paper towel.

Second Air Fry Stage: Brush the skin lightly 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 and crispy. Check the pork belly at the 20-minute mark and every 5 minutes thereafter to monitor the skin. If certain areas start to burn, cover them with small pieces of foil while allowing the rest of the skin to crisp up.

Serve: Once the skin is golden, puffed, and crispy, remove the pork belly from the air fryer. Let it rest for a few minutes before slicing and serving. Enjoy the perfect combination of crispy skin and tender, flavorful meat!

Notes

Choose the Right Cut: Select a high-quality pork belly with a good balance of meat and fat. This ensures rich flavor and optimal crispiness.

Poke the Skin: Use a sharp knife or skewer to poke holes all over the skin, making sure to pierce only the skin and fat layer without reaching the meat. This step helps the fat render out more easily, allowing the skin to crisp and puff up during cooking.

Dry the Skin Thoroughly: Pat the skin completely dry with paper towels. Removing moisture is key to achieving a perfectly crispy texture.

Use Salt for Crispiness: Generously rub coarse sea salt into the skin. The salt draws out excess moisture, which is essential for creating that crackling, crispy finish.

Let It Rest: After cooking, allow the pork belly to rest for a few minutes before slicing. This helps the juices redistribute throughout the meat, ensuring it stays tender and juicy.

Nutrition

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Find it online: https://lunchlime.com/3-step-pork-belly-air-fryer-recipe-will-amaze-you/