I often see pictures of crispy pork belly that show great slabs of meat topped with bubbly, crackling.
to If I mess up, Ill waste all that meat.
Treat your tastebuds to the indulgence of air fryer pork belly bites.
Fatty pork does especially well under the convection conditions of the air fryer.
Theres enough fat marbled through the meat that it can just take care of itself.
But when a flavor opportunity presents itself, I like to take it.
So here’s what you’re able to do to make the most out of your belly meat.
If the slab was a wide one, you’re able to then cut the pieces in half.
Mine ended up one inch in width and length, and two inches high.
Season the pork
Add the meat to a mixing bowl and season it.
For a crisp-assist, I added ateaspoon of cornstarchand oil.
Mix everything together until the meat is coated.
When the fat is bubbly and the edges are crisp, the pork belly is finished.
The fat develops a tender crust, and the light seasoning boasts incredible umami.
These are best eaten the same day, but theyll keep in the fridge for up to five days.
To reheat, just throw them in the air fryer again for about three minutes.
If your meat has the tough skin remaining on the fatty edge, remove it.
Slice the meat into pieces, about one inch in width and length, and two inches high.
double-check each piece has all of the streaky layers.
Thoroughly mix it until all of the pieces are coated in a light layer of the mixture.
Preheat the air fryer to 375F on the air fry setting.
The pork belly is finished when the fat is bubbly and the edges are crisp.
Cool briefly before enjoying.
