Name: Air fryer crispy pork belly and peach salad
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: 1kg boneless pork belly, skin scored; 1 tablespoon olive oil; Sea-salt flakes and freshly ground black pepper, to season; 1 small red onion, thinly sliced; 1/3 cup apple cider vinegar; 1 tablespoon caster sugar; 1 baby cos lettuce, leaves separated; 2 yellow peaches, thinly sliced; 1 avocado, sliced; 1/3 cup toasted macadamias, roughly chopped; 1/4 cup crumbled feta; Mint leaves to serve; VINAIGRETTE; 3 tablespoons olive oil; 1 tablespoon white wine vinegar; 1 teaspoon dijon mustard; 1 teaspoon honey; Sea-salt flakes and freshly ground black pepper, to season

Nothing says summer quite like a big, fresh salad on a hot day. And juicy peaches are the perfect way to bring a little sunshine to your plate. This recipe is bright and colourful, has plenty of crunch and a hint of salt and, most of all, feels fresh and fuss-free.

The rich and tender pork belly (plus crackling!) is balanced beautifully by the sweetness of the peaches and the tang of the pickles. Since it’s summer, we’re not turning the oven on! The pork belly goes straight into the air fryer, keeping things cool and easy. A scattering of macadamias adds a lovely crunch and creamy texture, because no great salad is complete without a few nuts.

The peaches shine in this recipe. We’ve sliced them to make them the hero, but you could also chop them a little smaller if you prefer your salad ingredients more bite-size. This is the kind of dish that feels special enough for entertaining but is also easy to do on a weeknight. Fresh and full of flavour, it’s made for sunny days.

Ingredients

1kg boneless pork belly, skin scored

1 tablespoon olive oil

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

1 small red onion, thinly sliced

1/3 cup apple cider vinegar

1 tablespoon caster sugar

1 baby cos lettuce, leaves separated

2 yellow peaches, thinly sliced

1 avocado, sliced

1/3 cup toasted macadamias, roughly chopped

1/4 cup crumbled feta

Mint leaves to serve

VINAIGRETTE

3 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon dijon mustard

1 teaspoon honey

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

Method

Step 1

Preheat air fryer to 200°C. Pat pork belly dry with paper towel, rub skin with olive oil and season generously with sea-salt flakes. Place the pork in the air fryer basket and spray with oil. Air-fry for 25 minutes and cook until the rind crackles. Reduce temperature to 160°C. Cook for 30 minutes or until the pork is tender and cooked through.

Step 2

Meanwhile, place onion in a small bowl. Combine vinegar and sugar in a jug, stir until the sugar dissolves, then pour over the onion. Set aside for 10 minutes to pickle.

Step 3

For the vinaigrette, whisk olive oil, vinegar, mustard and honey in a small bowl. Season.

Step 4

Arrange lettuce leaves on a large platter. Top with peaches, avocado, pickled onion and thickly sliced pork belly. Sprinkle with nuts and feta cheese. Drizzle with vinaigrette just before serving.

Air fryer pork belly and peach salad — *(Credit: Photography: Tim Roberts | Styling: Michele Cranston)*

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Recipe developer Mel Burge Recipe developer