Name: Air fryer pork belly with apple sauce and slaw
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Ingredients: 4 Granny Smith apples; 2 tsp fennel seeds; 2 tsp sea-salt flakes; 2 tsp dried chilli flakes; 2 tsp finely grated lemon rind; 2 cloves garlic, crushed; 1 Tbsp extra virgin olive oil; 1kg piece boneless pork belly, rind scored; 2 tsp fine sea salt; 2 Tbsp maple syrup; 1 Tbsp white wine vinegar; Sea-salt flakes and freshly ground black pepper, to season; Honey mustard slaw; 2 Tbsp red wine vinegar; 1 Tbsp honey; 1 Tbsp wholegrain mustard; ¼ cup extra virgin olive oil; ¼ red cabbage, shredded; ¼ cup flat-leaf parsley leaves

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

4 Granny Smith apples

2 tsp fennel seeds

2 tsp sea-salt flakes

2 tsp dried chilli flakes

2 tsp finely grated lemon rind

2 cloves garlic, crushed

1 Tbsp extra virgin olive oil

1kg piece boneless pork belly, rind scored

2 tsp fine sea salt

2 Tbsp maple syrup

1 Tbsp white wine vinegar

Sea-salt flakes and freshly ground black pepper, to season

Honey mustard slaw

2 Tbsp red wine vinegar

1 Tbsp honey

1 Tbsp wholegrain mustard

¼ cup extra virgin olive oil

¼ red cabbage, shredded

¼ cup flat-leaf parsley leaves

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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Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

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