Cracklin' Air Fryer Pork Belly
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Cracklin' Air Fryer Pork Belly
Cracklin' Air Fryer Pork Belly
There’s only one thing better than crackling... and that’s easy crackling. This air fryer pork belly recipe brings you crispy skin, juicy meat, and a spicy-sweet hit of our Crackin’ Kiwi Rub - and best of all, no messy oven!
Servings: 4
Keywords: Pork belly, pork, Crackin' Kiwi Rub, Dinner, Crackling
- Prep Time: 5 mins
- Cook Time: 1 hours 0 mins
- Total Time: 1 hours 5 mins
Ingredients
- 600 g pork belly
- olive oil (for drizzling)
- 2 Tbsp Crackin’ Kiwi Rub (more if you like it spicy!)
- white wine vinegar - for brushing on pork
- Spicecraft’s Pit Masters Koshering Salt (or any salt, but... ours is better😉)
- Neutral cooking oil (like canola or rice bran)
Instructions
- Score the meat side of the pork belly with a sharp knife, cutting deeply into the flesh but not through to the skin. Aim for a criss-cross or diamond pattern - it helps the seasoning get right in there and boosts the flavour payoff. Drizzle with olive oil and rub in the Crackin’ Kiwi Rub, working it into all the cuts and crevices.
- Flip the pork so it’s rind-side up. Use the tip of your sharp knife to pierce lots of little holes across the skin - this helps create that beautiful bubbly crackle.
- Place the pork onto a sheet of tinfoil, rind side up, and fold the foil into a shallow “boat” to catch the juices and hold the shape.
- Brush the skin with white wine vinegar, then cover it completely with Pit Masters Koshering Salt. Pat the salt down firmly to form a crust.
- Place the pork (in its foil boat) in your air fryer at 180°C for 30 minutes.
- Remove the pork from the air fryer and brush off the salt crust. Give the skin a quick brush with neutral oil, then pop it back in the air fryer at 200°C for another 30 minutes.
- Let it rest in the foil boat for 10 minutes, then slice and listen for that glorious crunch.
Notes
🍽 Serve It With:
🥦Steamed greens or Asian slaw
🍠Roasted kūmara or garlic mash
🌶️A drizzle of chilli oil or hoisin for a little flair
P.S. Leftovers? If you have any, they’re amazing in bao buns, rice bowls, or just sneaked from the fridge with a fork. No judgement here.
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