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A simple & quick way for crisp & succulent pork belly. This sure-fire method can be replicated with many different flavours simply rub onto the meat of your favourite spice blend, from Chinese 5 spice, a Mexican-influenced chipotle rub or a simple Texan style BBQ rub.


  1. 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.
  2. Remove the excess salt from the pork rind & pat dry.
  3. Season the meat with salt & pepper or add a rub of your voice
  4. 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.

  5. Preheat the air fryer to 160°C then place the pork belly in the air fryer & cook for 30 minutes.

  6. Next, increase the temperature up to 200°C & air fry for an additional 10 minutes or until the crackling is crisp.
  7. 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.