Crispy Crackling Pork Belly
gluten-freedairy-freeketolow-carbappetizerdinnersnack
For ultimate crackling, try this version. A whole slab of pork belly gets an overnight dry in the fridge — the key to crisp skin. You'll find specifics about scoring, salting, and timing on this page.
Ingredients
- 1 lb pork belly (in one slab, skin on, not pre-cubed)
- 1 tablespoon salt
- 1/2 teaspoon white vinegar
Season it upPairs with Maple Bacon, Smoked Paprika & Brown Sugar, Five Spice, and 2 moreSee all seasonings →
Steps
- 01Pat the pork belly skin completely dry. Score the skin in a crosshatch pattern about 1/4 inch apart, cutting through the skin and fat but not into the meat.
- 02Rub the skin with vinegar. This helps dry it out further and promotes blistering.
- 03Rub salt generously into the scored skin, pressing it into every crevice.
- 04Place uncovered in the fridge on a rack over a plate for at least 4 hours, ideally overnight. The cold, dry fridge air desiccates the skin, which is the key to crackling.
- 05Ready for the air fryer. Start skin-side up. The skin puffs and blisters into crackling while the fat underneath renders.
The overnight dry in the fridge is what makes or breaks crackling. Wet skin steams. Dry skin crackles. There's no shortcut. The vinegar and salt both draw moisture out of the skin. By the time it hits the air fryer, the surface is paper-dry and ready to blister into glass-like shards.
people love this variationShare your own version →
How to Air Fry It
- 01Preheat air fryer to 390°F (199°C).
- 02Cut pork belly into 1-inch cubes.
- 03Toss the cubes with the Korean BBQ or Smoked Paprika & Brown Sugar seasoning.
- 04Place in a single layer in the air fryer basket.
- 05Cook for 15 minutes, then shake the basket well.
- 06Cook for another 10 minutes until the edges are dark and crispy.
- 07Let drain on a paper towel for a minute before serving.
Recipe Notes
Be the first to share a tip or note about this recipe. What worked, what you changed, or what you'd do differently next time.
Season it up
1 / 2
Pairs well
Discussion
Loading comments...