Tried the viral air fryer pork belly recipe
Posted by Fine-Upstairs-6284@reddit | shittyfoodporn | View on Reddit | 40 comments
I was disappointed. Though the skin was crispy, the rest just tasted like overcooked porkchops. And idk why the color was so weird.
awriterandherpug@reddit
https://cjeatsrecipes.com/air-fryer-crispy-pork-belly/
awriterandherpug@reddit
This is the recipe that I used recently and my husband and I (plus our toddler) enjoyed it. I personally didn’t do the punctures because i didn’t have anything to do it with so i just made slits.
I will also say I didn’t use the same seasonings since I don’t like 5 spice so I just seasoned it like i seasoned any meat I make.
_SlikNik_@reddit
Do you not have a fork?
Fine-Upstairs-6284@reddit (OP)
The recipe I used was pretty much identical identical.
I did keep it in the air fryer for 40 min after the initial salt bake. Maybe that overcooked it and I should have taken it out after 30. It was just over a pound of meat.
FrancisCGraf@reddit
Yeah air fryer are crazy like that. One minute makes a huge difference near the end. When I'm dialing in a receipe I'm standing next to it at that point and checking every 30sec to a minute, maybe flipping with tongs.
jaid_skywalker85@reddit
I frequently air fry pork belly. I'd actually recommend cutting it into chunks and marinating it first. It seems to get a more even cook that way and is very good with rice and kimchi.
FollowingJealous7490@reddit
I thought this was a slice of french toast
Fluffy_Load297@reddit
Air fryer French toast could slap
DarkZyth@reddit
Nah this is AMERICAN toast!
dgc220@reddit
Haha, me too!
ginongo@reddit
If only it was instead of a slab of wasted meat
digita1catt@reddit
I typically roast a joint of pork (preping it for crackling), then start the cracking under the broiler but then pull it when the meats done, cut the crackling up and finish it in the air frier till it's done. Never had such good crackling before or since. Not a single piece breaks your teeth
Sexburrito@reddit
When you say joint of pork what cut do you mean? Also when you say crackling I assume you are talking about the skin?
digita1catt@reddit
Pork shoulder and yep, skin. Just the traditional British way tbh, only non trad way is the airfry finish
Sexburrito@reddit
Interesting, in the us pork shoulder typically is sold with the skin removed.
So you roast the shoulder then broil the skin, then cut the skin up and finish in the air fryer.
Do you remove the crackling from the shoulder when you finish it in the air fryer?
digita1catt@reddit
Yeah basically. The trick is, as always, get the skin as dry as possible before it goes anywhere near an oven.
strayhat@reddit
Mouth started watering
olivia_h19@reddit
Yummers
steppewop@reddit
Why? Making pork belly is literally a three step process.
Marinate, slap it in the oven and then use piping hot lard to make the layer of fat nice and crispy.
I couldn't think of a simpler recipe for a cut of meat if I tried.
Fine-Upstairs-6284@reddit (OP)
This was my first time making it this way. I was influenced by instagram.
In the past I’ve just cooked strips of pork belly and it always came out great.
I know what I’ll do differently next time
CatandPlantDad42@reddit
Couldn't even post a money shot
steppewop@reddit
Try it my way!! Couldn't be juicier and also crispier. Just be careful handling boiling oil lol
Casual_gex@reddit
I couldn't think of a simpler recipe for a cut of meat if I tried.
NineNinetyNine9999@reddit
that looks wrong bro, u prolly did smth wrong
Goldnt221@reddit
I love the simplicity of this answer 😆
JoshSmash81@reddit
You had to have something wrong. I've made pork belly in an air fryer, and it turned out good. Not great, mind you, but good.
lohansensei@reddit
I’ve made my chicharron in the air fryer before and it’s divine. What was the process you followed?
TheNewYellowZealot@reddit
So air fryers are convection ovens. Putting the foil underneath defeats the purpose of convection, because it restricts airflow. Did you fully salt and rest your pork belly before cooking?
Known-Sugar8780@reddit
Do t try viral anything
Electronic-Buyer-468@reddit
I do t either
ArwingElite@reddit
"Viral" as in "Poorly cooked and you will catch a virus"
EmmyWeeeb@reddit
That looks like a heart attacks worth of fat
ehnemehnemuh@reddit
I always do it in the oven. For me it turned out better than the air fryer. I think it’s because it cooks a bit slower and the skin has time to render properly
LatterParty182@reddit
hmm is that good?
awriterandherpug@reddit
Yeah, I also did a smaller portion about 1.5lb. I actually ended up undercooking it at first because I had to play around with the settings cause of the smaller size but it ended up fine after I added some more time. I had to cover the top with aluminum foil just to make sure it didn’t burnt on top.
Did you prick or make slits because the top doesn’t look like it crisped up as much as it should be. Maybe not deep enough?
Did you cut into the meat side to season i think when there is the added surface area for the seasoning to get into the meat and that helps.
Fine-Upstairs-6284@reddit (OP)
I pricked it with the tip of a knife. It didn’t bubble like I expected. I think I know what I’ll do differently next time, and maybe do a more traditional method where you let it sit in the fridge for 24 hours.
awriterandherpug@reddit
I had mine sit prepped for 3-4hrs (in the fridge in a container with no lid) so I could just toss in the air fryer at dinner (habit from having a toddler lol). But it could have been the pricks weren’t enough. I tried that way too and i couldn’t get them deep enough so I made the slits. I’ve made pork belly skin like this often (without the meat) and i always found slits easier for me.
Fine-Upstairs-6284@reddit (OP)
Thanks for the tip. I will try that next time.
Sodomeister@reddit
If you still have this one, you may be able to salvage it by curbing it and doing what people call pork belly burnt ends in your grill or oven.
bigL81@reddit
Looks like a cancerous lung