06 Feb Crispy Pork Belly
Posted at 11:08h in Meat Dishes, Recipes
SERVES 6-8 AS a main course
- PORK BELLY PORTION, BONELESS SKIN ON
- MALDON SALT & BLACK PEPPER
- FOIL & AIR FRYER
- KEWPI MAYONNAISE
- 1 LARGE PINEAPPLE, SKINNED AND CUBED
- 5 MINT LEAVES, FINELY CHOPPED
- 1 RED CHILLI, FINELY CHOPPED (to taste!)
- 10G CORIANDER, CHOPPED
- 1 FETA ROUND, CRUMBLED
DRESSING (balance to your own taste)
- JUICE OF 1 LIME
- 1 TBSP SESAME OIL
- 1 TBSP SOYA SAUCE
- 1-2 TSP TREACLE SUGAR
Prepare the Pork belly in the air fryer by first tapping it dry, making small incisions throught the skin to the fat and sprinkling with maldon salt and pepper all over. Place the pork belly skin up in a foil “basket” that covers the bottom of the meat. Preheat the air fryer at 110•C. When ready, air fry for 30 min to basically pre cook and dry out the skin. Turn the heat up to 220•C and air fry for another 30 minutes. Remove and let it cool for 15 minutes before slicing.
In the meantime, prepare the salsa salad and dressing by preparing ingredients as indicated.
Serve in bowls with salad topped with pork belly cubes, topped with a few small dollops of Kewpi mayonnaise.