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.
Crispy pork belly in the air fryer
Cook your pork belly to perfection in the Air fryer. Season with salt and pepper – or use a premade spice rub or marinade. Serve your crispy pork belly with apple sauce and your favourite roast vegetables.
Ingredients
Method
Ingredients
- 500g boneless pork belly
- Salt and pepper
- Oil
Method
- Pat the pork belly dry with a paper towel.
- Score the skin in 1cm intervals with a sharp knife.
- Place the pork, skin side down and score the meat around 1cm deep, horizontally and vertically, making sure to not cut through the fat
- Rub salt and pepper over the pork belly meat and into the scores.
- Turn the pork belly skin side up and rub a tablespoon of salt over the skin. Refrigerate, overnight or for at least 10 hours.
- The next day, bring the pork belly out of the fridge to come up to room temperature.
- Use a paper towel to thoroughly clean off the salt and excess moisture from the pork.
- 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.
- Air fry the pork belly at 200°C for 25-30 minutes or until cooked through and the skin is crispy.
- Rest the pork for 10 minutes before slicing.
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.