Air Fryer Pork Belly Roast
The key is in the prep. The rind needs to dry out in the fridge overnight before cooking. Two different cooking times then give you the ultimate result with crackling that shatters and pork that stays succulent.
What do I need?
- 1 kg SunPork Pork Belly Roast Boneless, rind on
- 2 tsp sea salt flakes
- Olive oil spray, for coating
- 1 spring onion, finely sliced
- 1 tsp sesame seeds
How do I make it?
- Place the pork on a rack set over a plate, uncovered, in the fridge overnight so the rind dries out completely.
- On the day of cooking, place the pork (still on the rack) over the sink and pour a jug of boiling water across the rind. This helps the skin blister later. Pat dry thoroughly with paper towel.
- Preheat the air fryer to 200°C for
3 minutes. Rub the salt evenly over
the rind. - Place the pork, skin-side up, in the air fryer basket and spray lightly with olive oil. Cook for 25 minutes at 200°C until the rind has blistered and crackled. If it starts to over-brown, cover loosely with foil.
- Reduce the air fryer temperature to 160°C and cook for a further 30 minutes, or until the pork is tender when tested with a skewer.
- Rest for 5 minutes, then cut into cubes or slices. Scatter with spring onion and sesame seeds before serving.
