Crispy Pork Belly Roast
[Air Fryer] Crispy Skin Pork Belly Roast (Crackling Belly Pork):D
Inspired by a video from Chef Marco White, a mentor to Gordon Ramsay, I made this delicious pork belly roast for our 33rd day celebration. It looked so appetizing!
Main Ingredients
- 500g fresh pork belly with skin on
- Cooking oil (the secret to crispy skin), as needed
- Coarse salt (for seasoning the skin and enhancing crispiness), a pinch
Sauce
- 3 Tbsp honey
- 1 tsp gochugaru (Korean chili flakes), fine
- 1/2 tsp black pepper
- 3 Tbsp honey
- 1 tsp gochugaru (Korean chili flakes), fine
- 1/2 tsp black pepper
Cooking Instructions
Step 1
Gently rinse the fresh pork belly under cool water and then pat it thoroughly dry with paper towels. Ensuring the skin is completely dry is crucial for achieving a super crispy texture.
Step 2
Slice the pork belly into even pieces, about 1 to 1.5 cm thick. You don’t need to score the skin. Generously brush cooking oil all over the skin. The oil is the key to making the skin turn a beautiful golden brown and become perfectly crisp.
Step 3
Gently massage the oiled skin with your hands, ensuring the oil penetrates well between the skin layers. This helps the skin cook evenly and crisp up beautifully. Without cooking oil, it’s very difficult to achieve that tempting golden, crispy finish.
Step 4
Now, it’s time to season the skin. Get your coarse salt ready.
Step 5
Evenly sprinkle coarse salt all over the pork belly skin. The salt helps draw out moisture, making the skin crispier, and also balances the overall flavor.
Step 6
Pour about half a cup of hot water into the bottom of the air fryer basket. This helps to catch the drippings and fat from the meat, preventing them from burning at the bottom and keeping the pork moist.
Step 7
Place the air fryer rack inside the basket and arrange the prepared pork belly on top, with the skin side facing upwards. It’s best to arrange the pieces in a single layer without overlapping.
Step 8
Set the air fryer temperature to 160°C (320°F) and cook for a total of 60 minutes. It’s a good idea to open the basket periodically (every 20-30 minutes) to check on the meat. If the water level has decreased, you can add more hot water. This slow cooking process ensures the meat is tender and juicy inside while the skin gradually becomes crispy.
Step 9
After 60 minutes, remove the pork belly from the air fryer. You’ll see that the skin has turned a beautiful golden brown and is perfectly crisp.
Step 10
Meanwhile, in a small, flat pan, combine 3 tablespoons of honey, 1 teaspoon of fine gochugaru, and 1/2 teaspoon of black pepper. Gently heat over low heat until combined to make the sauce. Be careful not to overcook, as it can burn.
Step 11
Pour the juices and rendered fat collected at the bottom of the air fryer basket into the pan with the sauce. Simmer for a short while longer to create a rich, flavorful dipping sauce.
Step 12
Slice the perfectly crispy pork belly into bite-sized pieces and arrange them attractively on a plate. Drizzle the special sauce over the top or serve it on the side for dipping. Enjoy your delicious homemade crispy pork belly!
