Air Fryer crispy pork belly
Ingredients
- 1 kg pork belly
- 700 ml water
- 500 ml cider
- 1 onion sliced
- 1 clove garlic
- 1 tsp tyme
- 1 sprig rosemary
- Salt and pepper
- 2 tbsp cider vinegar
- 3 tsp sea salt
Method
- In a saucepan, place the pork belly . Add the water, cider, onion, garlic, thyme and rosemary. Bring to the boil. Simmer for 30 minutes over low heat .
- Remove from the heat and Set aside 5 minutes to cool.
- Lift the pork belly from the water and set on a tray to cool for 10 minutes.
- Once cooled, score with a knife or create small holes on the skin with a metal skewer.
- Brush the skin with some cider vinegar to help remove excess fat coming onto the skin.
- Sprinkle some salt and set aside for 10-15 minutes.
- Repeat the process one more time.
- Place the prepared pork belly in the refrigerator uncovered and leave to dry overnight or 24 hours if possible.
- Once ready, remove the belly from the fridge and pat dry any excess moisture sipping on the skin surface of the pork belly.
- Rub some more sea salt on the skin.
- Preheat the air fryer on air crisp or 200ËšC.
- Place the pork belly in the air fryer basket and air fry for 35-45 minutes until crispy and fully cooked.
- Remove from the air fryer and carve to serve immediately.
