Ingredients

Method

• approx. 1.2 kg pork belly
• 1 t fennel seeds
• 1 t salt
• 2 T vinegar
• For the BBQ sauce:
• 1 chilli, chopped
• 3 cloves garlic, minced
• 1 T ginger, minced
• 2 T Woolworths gochujang paste
• 2 t fish sauce
• 1 T sesame oil

Method

Ingredients

1. Line the air-fryer basket with foil. Score the skin of the pork belly using a sharp knife. Rub the fennel seeds and
salt all over the pork, making sure it penetrates the incisions.

2. Place the pork on the foil and air-fry at 200°C for 20 minutes. Brush the top of the pork with the vinegar and cook at 180°C for a further 40 minutes.

3. To make the sauce, place all the ingredients into a bowl and air-fry at 180°C for 8 minutes.

4. Cut the pork into squares and serve with jasmine rice, steamed Tenderstem broccoli and the BBQ sauce.

Photographs: Jan Ras
Recipes And Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Find more air-fryer recipes here.