Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
- 1.2 kg pork belly (skin on, in one piece)
- 2 tbsp white vinegar
- 2 tsp flake sea salt (or coarse rock salt)
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp dried thyme or oregano
Method
Prepare
Pat the pork belly skin completely dry with paper towels, rubbing firmly to remove all moisture.
Using a sharp knife, score the skin in a shallow crosshatch pattern (about 5mm deep), spacing lines 1cm apart. Do not cut into the fat layer.
Rub the white vinegar all over the skin and let it sit for 2 minutes, then pat dry again with fresh paper towels.
In a small bowl, mix together the flake sea salt, black pepper, garlic powder, and thyme.
Rub the salt mixture all over the skin, pressing gently so it adheres. Leave the underside plain.
Place the pork skin-side up on a plate and let it air-dry uncovered for 10 minutes while you preheat the air fryer.
Cook
Preheat your air fryer to 200°C for 5 minutes.
Carefully place the pork belly skin-side up in the air fryer basket. Do not overlap or stack.
Cook at 200°C for 35–40 minutes, until the skin is deeply golden and crackles when tapped with a spoon. The internal temperature should reach 65–68°C at the thickest part when checked with a meat thermometer.
Remove the pork belly from the air fryer and transfer it to a warm plate or board.
Rest for 10 minutes uncovered. This is crucial—it allows the meat to reabsorb juices and ensures tenderness.
Serve
Using a sharp knife, slice the pork belly into 1.5–2cm thick pieces, following the score marks if you made them.
Arrange on a serving plate and serve warm with your choice of greens, apple sauce, or roasted vegetables.
