Crispy Pork Belly Slices in Air Fryer
Tender and crispy pork belly slices, quickly cooked in an air fryer for perfect texture.
Steps
- 1
Dry the pork belly slices with paper towels. If some pieces are very large, cut them to a uniform size for even cooking.
- 2
Mix the slices with oil, salt, pepper, and optional seasonings (paprika, garlic powder, chili powder). Let them marinate for a few minutes if you have time.
- 3
Preheat the air fryer to 180°C (350°F). Place the slices in a single layer in the basket and cook for 12 minutes, turning halfway through if the slices allow.
- 4
Remove the pork belly slices and let them rest for a minute or two. Serve hot, ensuring the meat is fully cooked.
Shopping list
4 pork belly slices, salt, pepper, optional: paprika powder, garlic powder, chili powder
Recipe story
Pork belly has been prized in European cuisines since the Middle Ages, considered a tasty and economical cut. In Germany, 'Schweinebauch' is used in traditional dishes like 'Schweinshaxe' or 'Eisbein'. In China, pork belly is a key ingredient in 'Dongpo rou', a braised dish from Zhejiang province. Over time, this cut has been cooked in various ways, from slow roasting to grilling, to render the fat and crisp the skin.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
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