Air Fryer Pork Belly Food

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AIR FRYER PORK BELLY



Air Fryer Pork Belly image

How to cook crispy pork belly in an air fryer.

Provided by Love Food Not Cooking

Categories     Air Fryer Pork Recipes

Time 55m

Number Of Ingredients 3

1½ lb/ 700g pork belly
2 tablespoons olive oil
3 teaspoons of kosher/flaked salt

Steps:

  • Score the rind of the pork belly with a sharp knife. Ensure you do not cut through to the meat.
  • Rub 1 teaspoon of salt into the skin, ensuring it goes into the scores. Set aside for ten minutes.
  • Mix 2 tablespoons of olive oil and 2 teaspoons of salt on a plate.
  • Preheat air fryer to 320°F (160°C).
  • Blot the moisture from the surface of the pork belly, and then press it into the oil/salt mixture so that all sides are covered.
  • Place pork belly in the air fryer basket skin-side up, and air fry at 320°F/160°C for 30 minutes.
  • When the time is up, turn the temperature up to 390°F/ 195°C, and air fry pork belly for an additional 5-10 minutes. Check it after 5 minutes to see whether the crackling is done to your liking and prevent burning.
  • Remove from the air fryer and leave to rest for 5 minutes to allow the juices to reabsorb.
  • Once rested, use a sharp knife to slice the pork belly skin-side down on a cutting board.

Nutrition Facts : Calories 556 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 43 grams fat, Fiber 0 grams fiber, Protein 39 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 689 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat

SPICY AIR FRYER PORK BELLY WITH KABOCHA SQUASH



Spicy Air Fryer Pork Belly with Kabocha Squash image

In Korea there are many versions of tong sam gyup goo yi (literally "whole pork belly"), a favorite ingredient that is often grilled, roasted in the oven or fried on the stovetop. Here it is cooked in an air fryer, which is gaining in popularity there, for an easier, splatter-free alternative to traditional versions; it also makes clean-up a breeze. The pork belly is just as browned and crispy on the outside while the interior stays tender and juicy. This update also gets a spicy kick from a streamlined gochujang sauce made with pantry staples. Brush it on in the last few minutes of cooking to create a gorgeous, caramelized coating. Kabocha squash, air fried with the pork belly, rounds out the meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

2 tablespoons jarred gochujang
1 tablespoon toasted sesame oil
1 teaspoon mirin
1 teaspoon soy sauce
1 teaspoon sugar
1 clove garlic, finely grated
1/2 kabocha squash (about 1 1/4 pounds), seeds removed and quartered into wedges
Nonstick cooking spray
Kosher salt and freshly ground black pepper
1 piece skinless pork belly (about 1 pound)
1 scallion, thinly sliced on bias
Toasted sesame seeds, for sprinkling
Cooked white rice, for serving

Steps:

  • Preheat a 6-quart air fryer to 375 degrees F.
  • For the gochujang sauce: Stir together the jarred gochujang, sesame oil, mirin, soy sauce, sugar and garlic in a small bowl; set aside.
  • For the pork belly and squash: Spray the kabocha squash with cooking spray and season with 1/4 teaspoon salt. Set aside.
  • Season the pork belly with 1/2 teaspoon salt and pepper. Place the pork belly in the basket of a 6-quart air fryer, then spray it lightly with cooking spray. Air fry until the pork belly browns and crisps on top and around the edges, about 25 minutes. Flip the pork belly over with cooking tongs and then arrange the kabocha squash around the perimeter. Cook until the pork belly is crisp all over and the squash is tender and charred, about 20 minutes. Brush the pork belly with the gochujang sauce, letting any excess run off. Cook until the sauce is slightly sticky and charred, 3 to 4 minutes more.
  • Remove the pork belly onto a plate and let rest for 10 minutes (the squash can keep warm in the air fryer). Cut into 1/4- to 1/2-inch-thick slices and brush with more sauce, if desired. Sprinkle the scallion and sesame seeds over the pork belly and serve with the squash, rice and remaining sauce.

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