Crispy pork belly in the air fryer

1. Pat the pork belly dry with a paper towel.
2. Score the skin in 1cm intervals with a sharp knife.
3. Place the pork, skin side down and score the meat around 1cm deep, horizontally and vertically, making sure to not cut through the fat
4. Rub salt and pepper over the pork belly meat and into the scores.
5. Turn the pork belly skin side up and rub a tablespoon of salt over the skin. Refrigerate, overnight or for at least 10 hours.
6. The next day, bring the pork belly out of the fridge to come up to room temperature.
7. Use a paper towel to thoroughly clean off the salt and excess moisture from the pork.
8. Place the pork belly in the centre of two layers of foil, then fold each side up twice and press the corners together to create a box around the pork belly.
9. Air fry the pork belly at 200°C for 25-30 minutes or until cooked through and the skin is crispy.
10. Rest the pork for 10 minutes before slicing.

Tips:

• After you’ve scored the meat of the pork belly, rub on your choice of spice mix or marinade avoiding the skin. This helps the flavourings to penetrate the meat and still ensures a crispy skin.
• Serve your crispy pork belly with apple sauce and your favourite roast vegetables. Try roast parsnip, swede, yams or cabbage for something a little different.
• Don’t forget to preheat the air fryer!

Related recipes:

• Looking for more air-fryer inspiration? Try our air fryer mango chicken katsu recipe and our air fryer filo samosas.
• For a more traditional approach try our classic crispy pork belly recipe and sticky pork belly recipe.