Lisa’s Air Fryer Crispy Skin Pork Belly 

This air fryer pork belly is a must try! So tasty it will be gone in minutes.
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Lisa’s Air Fryer Crispy Skin Pork Belly
Serves 8 Prep 10 mins (+ 10 mins resting & overnight drying time) Cooking 1 hour 10 mins
500g Coles Australian Pork Belly Roast Boneless
1 tbs Chinese cooking wine or apple juice
1 tsp Chinese five spice
1/2 tsp finely ground white pepper
1/4 tsp salt
1 tsp white vinegar
75g rock salt
Hoisin sauce, to serve
Coriander sprigs, to serve
Thinly sliced red chilli (optional), to serve
1. Use a small sharp knife to score the rind at 1cm intervals. Place the pork, skin-side down, in a shallow dish. Pour over the wine or apple juice. Rub the meat with five spice, pepper and salt.
2. Turn pork rind-side up and pat the rind dry with paper towel. Place in the fridge, uncovered, overnight to dry.
3. Place the pork, rind-side up, on a large sheet of foil. Bring 2 sides of the foil together and fold over twice. Fold the ends to enclose the pork. Brush rind with vinegar and sprinkle with rock salt.
4. Preheat air fryer to 180°C. Cook the pork for 1 hour. Brush the rock salt off the rind. Increase air fryer to 200°C and cook pork for a further 8-10 mins or until the rind crackles. Set aside for 10 mins to rest.
5. Thickly slice the pork. Transfer pork to a serving platter. Drizzle with hoisin sauce and sprinkle with coriander and chilli, if using, to serve.
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