![]() And that gives a beautiful crackling all the time, using the air fryer. The raw skin turned out slightly harder and very dry after being left for such long hours in the fridge. This I will share in a separate recipe.ĭrying the skin is important and I’ve left the marinated pork belly uncovered in the fridge for 36-48 hours in two separate attempts. I’ve also done a recipe just using salt and some spices and the cracklings came out perfect. Using salt and baking soda to rub the skin helps definitely. ![]() I didn’t try the slow roast in oven and broil method, I just thought it’s a little too much work. ![]() I’ve tried poking it in one attempt and left the skin to dry in the fridge overnight and it turned out ok but this method didn’t give me the light and crisp cracklings for the skin. Poking the skin does not make it crispy by default. There are many recipes out there, most recipes will require you to poke the skin which is quite tedious and time consuming, some will ask you to dehydrate the skin and leave it in the fridge overnight, some rub the skin with vinegar and even use a hairdryer to blow dry the skin. To achieve those beautiful cracklings in roast pork belly, you can use either an oven or air fryer, but I prefer the latter as I am always able to get that crispy skin all the time, regardless of how dry the skin is before air frying it.
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