The battle for the best ever pork belly: air fryer vs. deep fried! | Marion's Test Kitchen
I know how much you guys love pork belly – as do I! – so I wanted to see which method makes the crispiest, tastiest version. You might just be surprised at the result!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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So many methods to achieve the ultimate crispy crackling pork skin. So much depends on how dry the skin is. I know if the skin fails to puff in the air fryer, I opt to fry in about 1/3” inch deep oil in a cast iron frying pan skin side down on medium high heat until I achieve an even puff. Works well for those seemingly failed attempts. Dealing with that remaining oil after frying is easier than a full pan of oil. My last attempt was a spectacular success even though I forgot my pork belly in the refrigerator for 4 days. It puffed beautifully after roasting at 350 F @ 20 minutes and 385 F for 5-7 minutes in my Air Fryer. I guess I will leave in the refrigerator longer than the called for 24 hours. I use a Breville Air Fryer Oven.
Marion you are so fun to watch!
I would have liked to be able to comment and ask how long you cooked each one for.
You brighten my day whenever I watch your videos! 😊
Why don't you just deep fry it in something with a flat bottom, like a dutch oven, instead of creating a trivet for the wok?
❤❤❤🎉 From Thailand❤🎉❤❤🎉🎉
Make your Stanley blade shorter, quicker & more accurate cuts
Hi Marion, I recently watched your quick can’t wait until tomorrow air fry pork belly on Facebook. Do you have the recipe on your website and if so what’s it called as I can’t find it anywhere, I’ve looked at the website, YouTube and reels 🤷♀️ please help 🤗🤗🤗
What oil please and would groundnut do ? Thank you 🙏🏽
What kind of salt should i use for overnight salting? Flakey salt or table salt? Thanks
Question, when folks put meats to salt over night in the fridge, are they left open? just sitting on the tray? Is there no concern of cross contamination?
U talk too much
Please tell me you cleaned that knife. Those types of knives often have (nonfood) grease on them to keep them from rusting. A regular kitchen knife would do 😳
Maybe, just maybe with lard or butter on the skin of the one in the air fryer could bring it up a bit better. Similar to the deep fryer version.
I`m gonna go with deep fried too. 😊
I purchased yhe hole puncher(meat tenderizer) just for pork belly they dont cost much i paid around $8, i seen some for as little as $4
Less oil, less clean up, almost hands free cook with air fryer. Tnx Marion
Like your very cool and kind of innocent approach, very natural super many thanks and happy greetings from Shanghai
The moment you bit into the deep fried version I knew it would win hands down. It’s like krupuk udang (shrimp chips) — they just work better deep fried!
Air fryer probably healthier for you a lot of issues with food cooked in seed oil, if you dont eat too much who cares yum
You are using too much oil it's not safe
It's actually toxic to cook with foil, especially using heat.
I normally don't wait this long to post a review but here we are. I purchased this https://www.youtube.com/post/UgkxD4Qeo-HRLxMfom_PDinM_SBfes00qJsB in early December 2023 as a replacement for another brand that started to chip and I couldn't get the basket clean. I have other Ninja branded items and the quality and longevity of their products is bar none so I figured I would give this one a try. The ceramic crisping plate was the decision maker here. I had been replacing all my non-stick pans with ceramic with great success so I thought this would be the same with the air fryer. It was. It doesn't matter what I throw into this air fryer, cleaning up is EASY (and I don't have a dishwasher).
I find that it all depends on the pork skin. Here in the south of France pork skin is too thin . No way making it crispy. I've tried about 5 times. I've seen videos in the USA, it's always crispy & Cubans manage to make it crispy although the method is completely different. Since I've become an air fryer fan I'll try it here in France to see… next I'll go to Spain & try their pork. We'll see.I just want for to be like in BKK (Or Tokor market).
Since I don't deep fry anything, air fried is my only option.
I saw another video where the lady put the pork belly in the air fryer at 390 for 40 minutes and it looked very crispy.
so for the airfryer she did 30min at 120dg Celsius and then 10min at 200. That's all the info I wanted so someone might look for it. 🙂
The oil was always going to be the winner as the bubbles in the skin are related to the water in the skin being turned into steam. The higher the temperature you apply the easier it happens.
Came here while looking for ways to fry cajun pork belly cracklins. Glad i did. You have enlightened me on the numerous ways to get that Cracklin pork I so deeply am addicted to.
Omg she talked to much 😮😮😮😮😮😮
Marion, you’re a such a dedicated chef🎉you’re so charming and charismatic 🎉your laughter always makes me smile and chuckle and your food is always superb ❤Thank you, my beautiful friend 🎉
Thank you, this has become a looked forward to meal by my family.
Marion – what is the brand/model of your air fryer?
yuss! im gonna do it too! I'll give the airfryer a whirl!! You're my favourite channel love your stuff
Sorry,ur instructions on deep fry are not clear.