Pork Belly Or any cut of Pork that has skin, needs to be dry in order to get that perfect crispy pork crackling.

If you are buying Pork Belly that comes in a vac seal bag & want to cook it straight away, you are not going to be happy with the crackling in the end result. The reason the majority of people fail in there quest for perfect Crispy Pork Crackling, is the skin just isn't dry enough! Smoker, Oven, BBQ or AirFryer; it doesn't matter which one you use, the skin needs to be DRY!

Your best option for buying & cooking Pork Belly on the same day, is buying it from your butcher & only if they have a piece that is not in a vac seal bag. As sown in this video.

There is nothing wrong with Pork Belly that comes in a vac seal bag. Most of the Pork Belly I buy is in a vac seal bag! It just requires more time to dry out the skin. I recommend a min of 2 days dry time in the fridge!! Skin side up on a tray, uncovered! 3 days is even better & you can season & prick holes in the Pork Belly on day 2. If you do this, you will understand what perfect pork crackling is suppose to taste like. Patience is definitely rewarded when cooking any cut of Pork that has the skin on.

* I don't use salt or boiling water to dry out the skin of the Pork Belly. Just fridge time.

Times & Temps for Crispy Air Fried Pork Belly
1. 160c for 40min (boated in foil) The purpose of the foil boat is to protect the bottom & sides of the Pork Belly from darkening, burning/drying out whilst making sure the skin is fully exposed to get that crispy Pork Crackling.
2. 200c for 20/25min (Check the Pork Belly at 20min, if you don't see bubbles, put back in for another 5min)

The AirFryer is an amazing piece of equipment & definitely well suited to getting that perfect pork crackling.

My Butcher [ Ссылка ] Is where I get my Pork Belly & all my other meats from. They have a decent range of BBQ Rubs/Sauces/Accessories! If your Sydney, drop in & say Hi to Matt & Evan!

My Knives
[ Ссылка ]
The knife I sliced the Pork Belly with is the Sea Creatures Series Chef Knife.

The Jaccard is so easy to use for pricking those tiny holes into the skin of the Pork Belly. This is how you get those bubbles of nothing, that make it really something! but remember, it's only going to work if the skin is dry! I got mine from Amazon. My butcher also sells them in store.

If you have any questions, comment down below. I'm looking forward to doing more YouTube content! If there's something you want to see or learn more about, let me know.

Thanks for watching my friends🙏

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