With a crispy skin and sticky hoisin sauce, everyone will be asking you how you made this air fryer pork belly. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Serves8
- Cook time1 hour 10 minutes
- Prep time10 minutes, + 10 mins resting & overnight drying time
Ingredients
- 500g Coles Australian Pork Belly Roast Boneless
- 1 tbs Chinese cooking wine
- 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
- Red chilli (optional), thinly sliced, to serve
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Method
Step 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.
Step 2
Turn pork rind-side up and pat the rind dry with paper towel. Place in the fridge, uncovered, overnight to dry.
Step 3
Place the pork, rind-side up, on a large sheet of foil. Bring the edges of the foil up and scrunch slightly to make a ‘boat’. Brush rind with vinegar and sprinkle with rock salt.
Step 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.
Step 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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute Chinese cooking wine for apple juice.
Christmas is all about enjoying family and food for Lisa. “It’s the best day for me – having the people I love most around and seeing their faces as each dish is presented,” she says. When it comes to what’s on the menu, the passionate home cook has perfected her repertoire, using appliances such as her slow cooker and air fryer. Some years, Lisa caters for 25-plus guests, so she’ll make big batches of her salads, cook an extra turkey breast and make a glazed ham – try Lisa’s best-ever ham glaze recipe for yourself. Lisa’s Christmas menu also features prawn and mango salad, tortellini salad, air fryer crispy skin pork belly, and slow cooker turkey breast. The most anticipated dish? Her spekkoek (Indonesian spiced layer cake). “This special layer cake is Christmas to our family,” says Lisa. “I bake up to 30 each year to give to friends and family.”
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Lisa's air fryer crispy skin pork belly
- Serves8
- Cook time1 hour 10 minutes
- Prep time10 minutes, + 10 mins resting & overnight drying time
Ingredients
- 500g Coles Australian Pork Belly Roast Boneless
- 1 tbs Chinese cooking wine
- 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
- Red chilli (optional), thinly sliced, to serve
Description
With a crispy skin and sticky hoisin sauce, everyone will be asking you how you made this air fryer pork belly. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
Method
Step 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.
Step 2
Turn pork rind-side up and pat the rind dry with paper towel. Place in the fridge, uncovered, overnight to dry.
Step 3
Place the pork, rind-side up, on a large sheet of foil. Bring the edges of the foil up and scrunch slightly to make a ‘boat’. Brush rind with vinegar and sprinkle with rock salt.
Step 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.
Step 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.