Few things cause as much excitement at the dinner table as a piece of pork belly with properly crisp crackling.
The challenge is usually getting that crackling right without drying out the meat or spending hours tending the oven.
That is why air fryer pork belly has become such a popular shortcut.
The circulating hot air helps crisp the skin while keeping the inside tender, and this version skips the boiling step that many traditional recipes call for.
If you have ever ended up with chewy crackling or pork belly that looked promising but stayed soft on top, the key is surprisingly simple: dry skin, a little vinegar and enough salt.
