Introduction
A simple & quick way for crisp & succulent pork belly. This sure-fire method can be replicated with many different flavours simply rub onto the meat of your favourite spice blend, from Chinese 5 spice, a Mexican-influenced chipotle rub or a simple Texan style BBQ rub.
Method
- Remove the pork from the chiller & scald the rind bypouring over a full kettle of boiling water onto the rind over aclean sink with the pork resting on a wire tray, pat dry then rublightly with oil then layer over with salt. This can be done a dayin advance, leave uncovered in the chiller or leave for a minimumof 1 hour.
- Remove the excess salt from the pork rind & pat dry.
- Season the meat with salt & pepper or add a rub of yourvoice
- Place the pork belly rind side up on a large piece of kitchenfoil then wrap the sides of the foil up to enclose the meat,leaving the skin uncovered, folding the corners tightlytogether.
- Preheat the air fryer to 160°C then place the pork belly in theair fryer & cook for 30 minutes.
- Next, increase the temperature up to 200°C & air fry for anadditional 10 minutes or until the crackling is crisp.
- Leave to rest for 10 minutes in a warm place beforecarving.
serving suggestions
Serve with a burnt apple puree (recipe below) in buttered breadrolls or as a main dish with mashed potatoes & tender stembroccoli.
Alternatively serve with a soy dipping sauce, charred broccoli& steamed rice.
Method for burnt apple sauce
Preheat the oven to 180°C then place the apples on a tray &bake for 45 minutes.
Transfer to a blender & puree adding a knob of butter &a squeeze of fresh lemon juice.
Keep in the fridge for up to 1 week.
