PORK BELLY IN THE AIR FRYER

1 pork belly
1 tablespoon olive oil
1 tablespoon salt
freshly ground black pepper to taste

Remove the pork belly from the packaging and pat dry with paper towel.

With a small sharp knife, deeply score the rind at 1 cm intervals, being careful to not cut into the meat.

Put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel or use a hairdryer to dry the meat.

Place uncovered in the fridge for at least 8 hours or overnight. (I believe this step is the most important one to make sure you get amazing crackling)

Rub the meat with the oil and salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.

Preheat the air fryer for 15 minutes at 200°C.

Place the belly in the air fryer and cook at 200°C until the rind crackles, up to 45 minutes.

Once cooked, let the meat rest for 10 minutes before slicing.

Recipe and Photo: Louise Venter