Give your pork belly a sweet ‘n’ spicy rub, air fry it into crispy-skinned succulence, then serve it up with homemade apple sauce and honey mustard slaw. Yum!
Ingredients
Method
Preheat a 7-litre air fryer to 140°C for 3 minutes.
Thinly slice 1 apple, arrange the slices in air fryer and cook for 20-25 minutes, turning halfway through cooking, until crisp and curled. Set aside.
Reset air fryer to 200°C. Put fennel seeds, salt flakes and chilli flakes in a mortar and pestle, and crush lightly. Add lemon rind, garlic and oil, then pound to combine. Pat pork belly rind dry with paper towel. Rub fennel mixture all over pork flesh (not rind). Rub fine salt into skin.
Quarter remaining apples and put in base of air fryer. Place pork, skin-side up, on apples in the air fryer basket. Cook for 25 minutes, until skin crackles. Remove apples and set aside.
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