Ingredients:

  • Pork Belly
  • Olive Oil
  • Chinese 5 Spice
  • Pink Salt

Method:

  1. Preheat air fryer at 160 and line basket with alfoil (saves cleaning up a lot of mess at the end).
  2. Score skin of pork belly.
  3. Rub oil, salt and Chinese 5 spice into belly.
  4. Place the pork belly into the basket of the air fryer … (mine was big so I squished it in!)
  5. Cook at 160c for 20 minutes.
  6. Flip, increase heat to 200c and cook for a further 20 minutes.
  7. Remove (in the foil) and let sit covered with foil for 5 minutes. (Or until juices run clear)
  8. Slice and serve!

Notes:

  • I removed mine at 20 minutes and it was still ‘under-done’ in the middle. I let it sit covered in foil while I dished the veggies up and the pork ended up succulent and perfectly cooked. The skin was crispy and delicious.
  • This is far easier, faster and less messy than the oven!
  • The pork belly I used had been frozen – I thawed it in the sink with hot water. I took it straight out and oiled and salted it – I completely forgot to pat it dry and salt it (to draw the moisture out). I’m so glad I forgot – as the crackle was PERFECT! No need for all that mucking around. It was a delicious meal with next to no prep at all 🙂

 

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