Crispy Pork Belly with Gai Lan

Cook Time 1 hour

Servings 4

Ingredients

400g piece of pork belly, skin scored

2 bunch of gai lan, roughly chopped

3 whole garlic cloves, still in their skins

1 tbsp grapeseed oil

Pinch of salt

Dressing

3 tbsp light soy sauce

1 tbsp caster sugar

½ tsp sesame oil

2 tsp grapeseed oil, plus extra for pork

Juice ½ lemon

2 birdseye chilli, thinly sliced

Method

Pat the pork dry with a paper towel and air dry in the fridge, uncovered for a few hours or even better overnight.

Bring pork out of the fridge 1 hour before cooking. Set the air fryer 200°C. Drizzle a teaspoon of oil over the pork and season with salt. Place in the air fryer basket and cook for 25 - 30 minutes. Once the crackling is crisp. Reduce the heat to 160°C and cook for a further 25 - 30 minutes. Rest pork.

Add water to the steamer container in the air fryer. Add the gain lan and garlic cloves to the basket. Set the steamer function and steam for 8 minutes.

For the dressing whisk together the ingredients. Mash the steamed garlic and add to the dressing.

Toss dressing through gain lan and place on a platter. Slice the pork and arrange on top.