![]() Place the pork belly slices or joint in your air fryer, skin side up. This gives the meat a temperature shock, causing the skin to expand and create crackling. While the pork belly is resting, you should use a paper towel to wipe off any excess water on the surface of the skin.Īfter the skin has dried out sufficiently, we place it directly in a preheated air fryer. We also cover the pork belly skin with salt, which helps to draw out even more water. To achieve this, we wipe any water off the pork belly, then store it uncovered in a refrigerator for 12-24 hours. The first step is to make the skin as dry as possible. Most pork belly joints come with the skin still attached, but if yours don't, you will not be able to make crackling. ![]() Crackling is pork skin which has been dried, then expanded by cooking it on high temperatures. Instead, you can add a glaze to the pork after the crackling has developed. I don't recommend using a marinade for this cut, as it could prevent the skin from becoming crispy. I like to use store bought BBQ seasoning or spice rub, but you can also simply combine some spices from your pantry. Just make sure that the meat can fit comfortably in your appliance.Īdditionally, you will need plenty of salt, and your favorite spice rub. I buy pork belly slices because they fit better in my air fryer, but if you have a larger air fryer you can also buy a whole joint.
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