Ingredients
- Panceta (skin-on pork belly)
- Salt
- Sodium bicarbonate (baking soda)
- Garlic powder
- Oregano
- Lime juice (optional)
- Aluminum foil
Prep
- Score the skin of the panceta with a sharp knife in a crosshatch pattern, cutting through the skin but not too deep into the fat. This helps it puff up and crisp.
- Season the meat side generously with salt, garlic powder, oregano, and a squeeze of lime.
- Season the skin side with a rub of salt and a light dusting of baking soda. The baking soda raises the pH of the skin, helping it blister and get extra crispy.
- Rest uncovered in the fridge for a few hours or overnight. This dries out the skin, which is key for crunch. Pat dry with paper towels before cooking.
Cooking
Phase 1 — Wrapped in Foil (cook the meat through)
- Wrap the panceta in aluminum foil with the skin side up but covered.
- Air fry at 160°C (320°F) for 30–40 minutes, depending on thickness.
Phase 2 — Unwrap and Crisp the Skin
- Remove all foil, exposing the skin.
- Pat the skin dry again with paper towels.
- Crank the air fryer to 200°C (400°F) and cook for 15–25 minutes, checking frequently.
- Look for the skin to puff, blister, and turn golden and crunchy.
Tips
- Don’t skip drying the skin — moisture is the enemy of crispiness.
- Cut into smaller pieces if the panceta is large; they’ll fit better in the basket and crisp more evenly.
- Watch the crisping phase closely — every air fryer varies, and it can go from perfect to burnt quickly.
- Poke small holes in the skin with a fork before seasoning to help the fat render out.
This blog post was written with the help of Claude Code.