Air Fryer Chicharrón

Ingredients

• 1 kg pork belly (in pieces)
• salt (amount needed to cover the skin and for seasoning)
• baking soda (a bit for the skin)
• 0.5 lemon (the juice of half a lemon)
• pepper (to taste)

Steps

1. 1

   Place a generous layer of salt only on the pork skin to dehydrate it. Let it rest for 30 minutes.

2. 2

   After 30 minutes, remove all the salt from the skin. Be careful that the salt does not touch the meat; you can rinse it if you consider it necessary to remove the excess.

3. 3

   Apply a bit of baking soda to the skin to ensure it becomes extra crispy.

4. 4

   Add the juice of half a lemon, salt, and pepper to taste over the pork.

5. 5

   Wrap the pork pieces in aluminum foil.

6. 6

   Place them in the air fryer and cook at 180°C for 15 minutes.

7. 7

   Remove the aluminum foil and increase the temperature to 200°C. Cook for 10 minutes per side.

8. 8

   Finally, place all the pieces skin-side up and cook for an additional 5 minutes at 200°C (or maximum temperature) until they are golden brown and crispy.

Notes

The initial salt trick is vital to dehydrating the skin and achieving that characteristic crispy texture. Make sure not to leave salt on the meat part so it doesn't end up too salty.

Nutrition per serving

• chicharrón
• air fryer
• freidora de aire
• cerdo
• keto
• snack
• plato principal
• saludable