Ever since we realised how amazing air fried pork belly is, we’ve become addicted to this way of preparing it. The crackling becomes super crunchy, while the meat remains tender and moist. “To create the hasselback effect, make sure your knife is very sharp as this will help you make easy incisions in the pork. Score the rind only without cutting through to the meat, this will help keep your crackling nice and crisp.” – Amira Georgy
1kg piece Coles Free Range Pork Belly Roast Boneless
3 tsp sea salt flakes
125ml (1/2 cup) Coles Finest Pure Canadian Maple Syrup
1 tsp Coles Onion Powder
1/2 tsp Coles Ground Ginger
2 tsp lemon juice
4 Method Steps
Step 1Preheat the air fryer to 200°C for 3 minutes. Pat pork
(1kg piece Coles Free Range Pork Belly Roast Boneless) dry with paper towel. Score rind at 5mm intervals. Rub salt
(3 tsp sea salt flakes) into pork.
Step 2Spray basket of air fryer with oil. Place the pork in basket and spray with oil. Cook for 25 minutes or until the rind crackles. Reduce temperature to 160°C and cook for 30 minutes or until pork is tender and cooked through.
Step 3Meanwhile, to make maple sauce, stir all ingredients
(125ml (1/2 cup) Coles Finest Pure Canadian Maple Syrup|1 tsp Coles Onion Powder|1/2 tsp Coles Ground Ginger) in a small saucepan over medium-heat and bring to a simmer. Simmer, uncovered, on low heat for 2 minutes or until mixture thickens slightly. Remove from heat and stir in lemon juice
(2 tsp lemon juice). Cool.
Step 4Serve pork with maple sauce.
Don’t have an air fryer? You can score your pork rind in the same way before cooking in the oven. We recommend roasting it at 220C for 40 minutes then reducing the temperature to 200C for a further 80 minutes.