Air Fried Pork Belly
I had some left over pork belly from last night Venison-Pork Belly ragu. So I looked on the web….basically you need the meat (cut into bite sized portions), oil, seasoning then air fried for about 20min with a shake at a 10min mark…here is what I did:
Cut the belly into 1/2in portions (remember these will shrink as they cook)
I Used some EVOO. You can use Canola oil to coat the meat (Canola is better for the heat)
Seasoning:
Salt
Paprika
Garlic Powder
Air Fryer:
Pre-heat the fryer to 400F
Throw those bad boys in there! Make sure they are spaced out so the Ari flows through and around the delicious pig (see Pic)
10 min shake what your mama gave y’all and finish out another 10min
Voila…and serve
Note, that fat will render out of the meat and the fat or oil at the bottom of the pan will be HOT! Take care in removing the cooking tray…I got burned….TWICE.
Space out your bellies!
You want that warm air fryer air to flow through your meat.
Note the texture…
The Pork Bellies were purchased from Costco. If your goal is to make a Lechon Kawali, or Cicharrone, you will need skin on the pork belly and this pork belly is not for the project as it is skinless.
I made this on the fly and in retrospect there are things that you can definitely do for this app/meal. Here are some ideas:
A dipping sauce would be great addition. First things that came to my mind was a chimichurri sauce.
Marinate the meat beforehand…like an AL Pastore. That would be off the chain!
Dredge and bread each piece of meat for that extra crunch when you do not have the skin for that crackling.
These are all guidelines. Experiment and make it your own for you and your family!
Enjoy!
T
