Chinese PORKBELLY by Air Fryer

[Martin_Zwick]

In the last 2-3 years I watched the Air Fryer-hype from the sideline. In my view to fry french fries in such a machine was really no incentive for me. In addition these airfryers were ugly like hell. Fair to say I fully understood that this machine helps people for daily business-cooking and helps to reduce energy costs. An important factor these days.

BUT several months ago I discovered some very interesting Airfryer videos from asian people on youtube that got my attention, as they made Chinese porkbelly, pork/chicken CHAR SIU etc. and the food crisped up nicely. AND I discovered the first beautiful designed Air Fryer. As you could imagine, no ugly-designed piece comes in our apartment. haha

So I bought last week an Cosori Airfryer which also got a very good review by SeriousEats. Yesterday I made my first dish, Chinese porkbelly, and I was quite happy with the result. I have to admit that I never got a porkbelly right in the past, my versions tasted good, but regarding the important crisp crust I failed.

Of course the crust was much too dark yesterday, but the crust itself was great and the meat was perfectly juicy. So I have to reduce the heat and maybe also the cooking time, I will find out next time. To my innocence/excuse, I made the chinese porkbelly as advised by a Chinese cook on youtube, maybe the Cosori Air Fryer is much more powerful?! Anyway it was a good start.

Ingredients

1kg porkbelly
1 tsp five spice or Quatre Èpice or any wok spice
1 tsp salt
1 tsp sugar (optional)
1 tbsp vinegar
1 tbsp sunflower oil

Dip: Hoisin Sauce

Preparation

1. Criss-cross the meat (optional), but let the skin intact.

2. Add spice, part of the the salt and optional sugar. Let it marinade uncovered for a few hours or overnight in the fridge, skin upside

3. Add the meat to the Air Fryer basket, optional with special Air Fryer parchment paper or make a alufoil boat and add the porkbelly. Brush the skin side with vinegar. Now let it cook for 30min by 100 C or 200 F

4. After 30min. add salt to the skin side and also brush with sunflower or other oil. Now let it cook for 40min by 180 C or 360 F. Maybe you check it after 30min.

Note: original recipe is 200 C or 400 F for 40min

5. Voilà………of course it is too dark, But as I said before the skin was crisp and the meat was perfectly juicy.

[scamhi]

Martin,
Welcome to the air fryer world.
I believe you left out an important step on the pork belly to prick the skin all over to help release fat.

[Martin_Zwick]

NO

Suzanne,

that is the clue regarding this porkbelly recipe, no piercing of the skin, no big layer of salt on the skin etc etc instead this recipe is as simple as possible. You knew me, I am a purist.

Have a look:

Easy Air Fryer Crispy Pork Belly Cooking by Masterchef • Taste Show

[shaggerty]

I think I’m in the air fryer market now.

[ToddFrench]

omg omg omg omg

[Martin_Zwick]

Here an Airfryer Test by Serious Eats:

We Tested Air Fryers (and Cooked 30 Pounds of Potatoes) to Find the Best Ones

[Betty_C]

Pricking holes in the skin is critical for getting it crispy. The whole ordeal with the salt crust on the skin has never yielded better results for me than just blasting the skin on 450 in a toaster oven. YMMV.

[Martin_Zwick]

I know Betty that was also my understanding in the past. BUT I have to say it is working also without pricking holes in the skin.

The skin is crispy in my version, despite it is much too dark.

[Alex_N]

Last time I did pork belly in the oven and didn’t prick the skin. I finished it under the broiler and watched in real time as the skin rose more and bubbled up vs than when pricking the skin. If you find the YouTube video with Marco Pierre white called “The perfect crackling” he doesn’t put it under the broiler, doesn’t prick the skin and the version I did looked about the same. A searing torch attachment also works well.