Air Fryer Pork Belly with Minted Chilli Potatoes and Dressed Green Bean & Pea Salad

Serves 2

Takes 1 hour 30 minutes

We know air fryers are a big trend and used by many these days and so we have developed a recipe for pork belly which will leave you with juicy, unctuous meat and dare we say it – possibly some of the best crackling you could get. Served with some simple sides, this meal really is fuss free, incredibly easy to cook and advantageously, leaves you with very little mess. You will leave your friends and family wondering what was your trick to that crackling…

• Begin by placing the pork belly skin-side down on a board, rub the garlic granules, smoked paprika and ground coriander into the meat. Flip over and pat the skin until completely dry.
• Pack rock salt all over the scored skin, pushing into the crevices, completely cover the skin with the salt – this may look excessive but don’t worry, you won’t be eating this!
• Place in the air fryer and set to 180C for 1 hour.
• Whilst the pork is cooking, you can make the dressing for the salad. In a bowl, combine the garlic, honey, olive oil, mustard, vinegar and salt and pepper. Whisk well to create a light dressing, adjust seasoning if required. Set aside for later.
• After the 1 hour, remove the pork from the air fryer and with a cloth, rub all the salt off the skin. With some kitchen roll, dab the skin all over with the white vinegar – don’t saturate it! You want just a light coating. Place the pork back into the air fryer and increase the temperature to 200C and cook for a further 15 minutes.
• Whilst this is cooking, boil your potatoes in salted water until cooked through but not mushy. Remove from the water and let cool slightly, add the sugar, peas and beans to the same water and blanch for 5 minutes. Strain and allow to cool.
• Pop the knob of butter into a pan on a low heat and melt down, add in the potatoes and chilli, toss to coat in the butter, remove from the heat and finally add the mint, tossing once more. Place in a bowl and keep warm.
• Combine the peas and green beans in a bowl, along with the sliced red onion, drizzle over the dressing and toss to coat everything, set aside whilst you prepare the pork.
• After 15 minutes, remove the pork from the air fryer – the crackling should now be incredibly crispy, with unctuous, juicy meat underneath.
• Carve the pork into thick slices, serve alongside the potatoes and dressed salad – enjoy!

• 1kg boneless pork belly, skin scored
• Rock salt
• 2 tsp garlic granules
• 1 tsp smoked paprika
• 1 tsp ground coriander
• White vinegar

For the Minted Potatoes:

• 300g baby potatoes
• Knob of butter
• 1 red chilli, finely chopped
• Handful of mint leaves, roughly chopped

For the Pea & Green Bean Salad:

• 200g frozen peas
• 100g green beans
• 1 tbsp sugar
• ¼ red onion, thinly sliced
• 1 garlic clove, peeled and crushed
• 1 tbsp Dijon mustard
• 1 tbsp runny honey
• 3 tbsp cider vinegar
• 6 tbsp olive oil
• Pinch of salt & pepper to taste