Friday recipe: Air fryer pork belly with roasted veg

Prepare for the crackling of your dreams! Roasting your pork belly in an air fryer is the easiest and quickest way to get that extra-crispy crackling.

Ingredients

About 1.5-2kg PnP rolled pork belly

Handful of coarse salt

¼ – ⅓ cup (60–80ml) Mediterranean spice rub

Chili-sage honey:2 Tbsp (30ml) vegetable oil

2 sprigs sage

¼ cup (60ml) honey

½ Tbsp (7ml) chilli flakes

Pinch salt

For serving:

PnP purple sweet potatoes, roastedBrussel sprouts, roasted

PnP rainbow carrots, roasted

Method

Pat pork roll dry with kitchen paper.

Sprinkle skin generously with salt and chill in the fridge for at least 1 hour (or, preferably, overnight).

Wipe away moisture and any excess salt using kitchen paper.

Roll pork belly in spice to coat thoroughly.

Place in the basket of the air fryer and cook at 200°C for 25 minutes.

Lower temperature to 160°C and cook for another 30–40 minutes, or until golden and crackling is crispy.

Combine all ingredients for the chili-sage honey over medium heat.

Simmer gently for 5–8 minutes and allow to infuse.

Cool and set aside.Serve sliced and drizzled with chili-sage honey, with roasted veg on the side.

Cook’s note: Salting pork dries out the fat, which will result in crispy crackling.

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