This is the ONLY Air Fryer Crispy Pork Belly recipe you’ll ever need! Get that irresistible, super-crunchy crackling and tender, juicy meat every single time. We’re sharing the foil container method and the vinegar step to guarantee the best results, no matter your air fryer model. This recipe is simple, uses basic spices (salt, oregano, paprika, garlic), and is ready faster than the oven! Watch for all the tips on scoring, seasoning, and getting the perfect two-stage cook for the ultimate crispy bite.
Ingredients:
* Pork belly: 500–700g (about 1.1–1.5 lbs)
* Salt
* Oregano
* Pepper mix
* Dried paprika
* Dried garlic
* Vinegar
* Oil
Pork belly: 500–700g (about 1.1–1.5 lbs) Remove excess moisture from the pork belly Make longitudinal and transverse cuts If you enjoy my recipes
please support me with a like, subscribe, and a comment! Salt Oregano Pepper mix Dried paprika Dried garlic Drop your flag 🇺🇸 🇨🇦 🇬🇧 in the comments
and tell me your go-to comfort food for a chilly day! Rub the spice mix thoroughly over the pork belly. Create a foil container to bake the pork belly in Place the pork belly in the foil container skin-side up It’s important to make the container deep enough
so that the rendered fat does not leak out during cooking Secret Step! Completely dry the skin again. Brush the skin with vinegar Vinegar helps break down the surface and enhances crunch. 100°C (210°F) for 30 minutes Brush the skin with oil Season the skin with salt 200°C (390°F) for 40 minutes What ingredient would you swap out or add to this recipe?
Tell me your variation!
1 Comment
Wieso den Essig?