Ultimate Air Fried Pork Crackling Recipe

Perfect Pork Crackling in the Air Fryer

Pork crackling, or crispy pork skin, is a favorite snack for many, known for its irresistible crunch and savory flavor. Achieving the perfect crackling can be tricky, but with the air fryer, you can get that crisp, golden skin with minimal effort and time. Whether you’re serving it as a snack or pairing it with your roast pork, here’s a foolproof guide to making the best pork crackling in your air fryer.

Ingredients:

• 1 pound of pork belly (with skin on)
• Olive oil or vegetable oil
• Salt
• Optional: Ground pepper, garlic powder, or paprika for seasoning

Instructions:

1. Prepare the Pork Belly:
   • Start by scoring the skin of the pork belly. Use a sharp knife to make shallow cuts in the skin, ensuring you don’t cut too deeply into the meat. The scoring allows the fat underneath the skin to render out and creates that crispy texture.
   • Pat the pork belly dry with paper towels. The drier the skin, the better the crackling.
2. Season the Pork:
   • Rub the pork skin with a little olive oil or vegetable oil. This helps the skin crisp up in the air fryer.
   • Generously sprinkle salt over the skin, pressing it into the scores. You can also add pepper, garlic powder, or paprika for extra flavor, but the salt is the key to achieving a crispy crackling.
3. Preheat the Air Fryer:
   • Preheat your air fryer to 400°F (200°C). This ensures that the pork skin will cook evenly and crisp up quickly.
4. Cook the Pork Crackling:
   • Place the pork belly, skin side up, in the air fryer basket. Ensure that there’s enough space for the air to circulate around the meat for even cooking.
   • Air fry the pork belly for 25-30 minutes, checking halfway through. The crackling should start to puff up and turn golden brown.
   • If you like your crackling extra crispy, continue cooking for an additional 5-10 minutes, checking frequently to avoid burning.
5. Rest and Serve:
   • Once the pork crackling is golden and crispy, remove it from the air fryer and let it rest for a few minutes before slicing.
   • Cut into pieces and enjoy as a crunchy snack or serve with your favorite roast or sides.

Tips & Tricks:

• Dry the Skin Thoroughly: The key to crispy crackling is ensuring that the skin is completely dry before seasoning. Use paper towels to remove any moisture, as water will prevent the skin from crisping.
• Scoring the Skin: Make sure the scores are shallow and evenly spaced. This helps the fat render out properly and ensures an even, crispy texture.
• Oil is Crucial: A light coating of oil helps the skin crisp up. You can also use a cooking spray for an even coat.
• Patience is Key: If you’re looking for extra crispy crackling, don’t rush the process. You may need to adjust the cooking time depending on the thickness of the skin and the power of your air fryer.
• Resting Time: Allow the crackling to rest for a few minutes after cooking. This helps the texture firm up and makes it easier to cut.

Notes:

• Pork Belly vs. Pork Skin: While pork belly is a popular cut for making crackling, you can also use just the skin. If you use skin alone, you may need to adjust the cooking time, as the fat content is lower.
• Air Fryer Variations: Cooking times may vary depending on the model and size of your air fryer. Always check the crackling halfway through and adjust as needed.
• Serving Suggestions: Pork crackling can be enjoyed on its own as a snack or used as a topping for salads, soups, or roasted vegetables. It pairs wonderfully with pork roasts, especially if you’re looking to enhance the texture and flavor of your dish.

FAQs:

1. Why is my pork crackling not crispy?

• The most common reasons for soggy crackling are insufficient drying of the skin, not enough oil, or the skin not being scored deeply enough. Ensure the skin is dry, oil it generously, and score the skin properly to allow the fat to render out.

2. Can I use frozen pork belly for crackling?

• It’s best to defrost pork belly completely before making crackling. Freezing and then cooking the pork directly can affect the texture and prevent the skin from crisping up properly.

3. Can I add seasoning to the pork belly?

• Absolutely! You can experiment with different spices such as garlic powder, paprika, or ground pepper to add extra flavor to the crackling. Just be sure to coat the skin with salt for the best results.

4. How do I store leftover pork crackling?

• If you have any leftover crackling, store it in an airtight container at room temperature for up to 2 days. To restore its crispiness, you can reheat it in the air fryer for 3-5 minutes at 400°F (200°C).

5. Can I use a different cut of pork?

• Yes, while pork belly is ideal, you can use other cuts with skin on, like pork shoulder. Just keep in mind that the fat content and thickness of the skin may affect the cooking time.

Making pork crackling in the air fryer is an easy and efficient way to enjoy this crispy, savory treat without the hassle of traditional methods. With these tips and tricks, you’ll be able to create perfect crackling every time, impressing your family and friends with your delicious creation!

Pork Crackling in the Air Fryer

Ingredients:

• 1 lb pork belly (skin on)
• Olive oil or vegetable oil
• Salt
• Optional: Pepper, garlic powder, paprika

Instructions:

1. Prepare Pork: Pat the pork belly dry with paper towels. Score the skin with a sharp knife (shallow cuts).
2. Season: Rub the skin with oil and generously sprinkle salt. Add optional spices (pepper, garlic powder, paprika) for extra flavor.
3. Preheat Air Fryer: Set air fryer to 400°F (200°C) and preheat.
4. Cook: Place the pork belly, skin side up, in the air fryer. Cook for 25-30 minutes, checking halfway. For extra crispy crackling, cook for an additional 5-10 minutes.
5. Rest & Serve: Let the crackling rest for a few minutes before slicing. Enjoy!

Tips:

• Ensure the skin is dry for the crispiest crackling.
• Lightly score the skin for better fat rendering.
• Use oil for an even, crispy texture.

Nutrition per Serving (1 oz of Pork Crackling):

• Calories: 150-180 kcal
• Protein: 10-12g
• Fat: 12-15g
  • Saturated Fat: 4-5g
• Carbohydrates: 0g
  • Fiber: 0g
  • Sugars: 0g
• Sodium: 300-400mg (depending on how much salt is used)

Total for the Recipe (1 lb of Pork Belly):

• Calories: 2400-2880 kcal
• Protein: 160-192g
• Fat: 192-240g
  • Saturated Fat: 64-80g
• Carbohydrates: 0g
  • Fiber: 0g
  • Sugars: 0g
• Sodium: 4800-6400mg (depends on salt used)