Air Fryer Pork Belly Food

AIR FRYER PORK BELLY

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.

AIR FRYER PORK BELLY

Steps:

• Slice pork belly into cube size pieces.
• Place pork belly in a bowl and add salt, garlic powder, black pepper, and paprika. Mix well.
• Place pork belly in the air fryer skin side facing down. Set temperature at 350F and cook for 25 minutes.
• Flip pork belly with skin side facing up. Cook for another 10 minutes at 400F.
• Drizzle some BBQ sauce and mix until well covered. Serve warm.

AIR FRYER PORK BELLY

Steps:

• In a small bowl, combine the sazon, oregano, salt, cumin, and black pepper.
• Pour the oil over the pork belly cubes along with the spice blend and baking soda. Mix well.
• Spray your air fryer basket with nonstick spray and add the pork belly cubes to the basket. Spread the pork belly in a single layer.
• Cook for 20 minutes at 250 degrees F. Once the 20 minutes are up, flip the pork belly, increase the temperature to 400 degrees F. and cook for 5-10 minutes or until crispy. Enjoy!

SPICY AIR FRYER PORK BELLY WITH KABOCHA SQUASH

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.

AIR FRYER PORK WONTONS

Steps:

• Make the wontons: Preheat an air fryer to 325˚ F. Mix the pork, scallion, rice wine vinegar, soy sauce, sesame oil, cornstarch, garlic, ginger and sugar in a medium bowl until well combined.
• Spread out the wonton wrappers on a work surface. Scoop 1 teaspoonful of the pork mixture into the center of each wrapper. Moisten the edges; fold in half to make a triangle. Fold in the two lower points to look like an open envelope; seal with a dab of water. Brush both sides with sesame oil.
• Add the wontons to the air fryer basket. Cook, flipping halfway through, until golden, 10 minutes.
• Make the dipping sauce: Whisk the soy sauce, black vinegar, sesame oil, sesame seeds and scallion in a small bowl. Serve with the wontons.