Pork Belly Recipe
Pork belly—a cut of meat that’s both indulgent and tender—has been savored across cultures for centuries. From its origins in China to its presence on modern menus, pork belly has become a beloved culinary delight.
Equipment
- Air fryer: The star of this recipe.
- Mixing bowl: For combining seasonings.
- Sharp knife: To cut the pork belly.
- Cutting board: For prep work.
Ingredients
- 1 kilogram (2.2 lbs) pork belly: Skin-on or skin-off, both work well.
- 1 ½ teaspoons olive oil: For a touch of richness.
- ½ teaspoon fennel powder (ground fennel seeds): Optional but adds depth.
- 1 teaspoon salt (cooking/kosher salt): To enhance flavor.
- ¼ teaspoon black pepper: For a hint of warmth.
- Apple sauce, vermouth jus, or cauliflower puree (optional, for serving)
Instructions
- Prep the Pork Belly: Cut the pork belly into 2 x 2-inch pieces. Remember, they’ll shrink during cooking.
- Mix brown sugar, smoked paprika, garlic powder, salt, pepper, and olive oil in a bowl. The mixture should resemble wet sand.
- Toss the pork belly in the seasoning mix until well-coated.
- Air Fryer Magic: Place the seasoned pork belly in the air fryer basket. Don’t overcrowd; leave space for air circulation.
- Air fry at 375°F (190°C) for 15 minutes, flipping halfway through.
- The result? Crispy, caramelized pork belly with tender meat inside.