- Remove the pork from the chiller & scald the rind by pouring over a full kettle of boiling water onto the rind over a clean sink with the pork resting on a wire tray, pat dry then rub lightly with oil then layer over with salt. This can be done a day in advance, leave uncovered in the chiller or leave for a minimum of 1 hour.
- Remove the excess salt from the pork rind & pat dry.
- Season the meat with salt & pepper or add a rub of your voice
- Place the pork belly rind side up on a large piece of kitchen foil then wrap the sides of the foil up to enclose the meat, leaving the skin uncovered, folding the corners tightly together.
- Preheat the air fryer to 160°C then place the pork belly in the air fryer & cook for 30 minutes.
- Next, increase the temperature up to 200°C & air fry for an additional 10 minutes or until the crackling is crisp.
- Leave to rest for 10 minutes in a warm place before carving.
serving suggestions
Serve with a burnt apple puree (recipe below) in buttered bread rolls or as a main dish with mashed potatoes & tender stem broccoli.
Alternatively serve with a soy dipping sauce, charred broccoli & steamed rice.
Method for burnt apple sauce
Preheat the oven to 180°C then place the apples on a tray & bake for 45 minutes.
Transfer to a blender & puree adding a knob of butter & a squeeze of fresh lemon juice.
Keep in the fridge for up to 1 week.
