Air Fryer Pork and Chilli Sauce

Cook Time 1 hour

Servings 4

Ingredients

1kg piece of pork belly, air-dried uncovered in the fridge overnight for best results

vegetable oil, for brushing

1 tsp salt flakes

Bread rolls, to serve

Chilli sauce

5 long red chillies

½ head garlic

1 x 3 cm pieces of ginger, chopped

1 tsp smoked paprika

1 tsp dried oregano

1 tbsp caster sugar 

2 tbsp white vinegar 

100ml extra virgin olive oil 

Method

Season the chilli and garlic with a small amount of oil and a pinch of salt. Place the chillies and garlic in the air fryer and roast at 180°C for 15 minutes or until blistered. Remove and place bowl and cover to cool.

Brush pork with a little oil and season with salt. Set the air fryer 200°C. 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 20 - 30 minutes. Rest pork for 5-10 minutes.

To finish the sauce, cut the chillies in half and scoop out the seeds. Place chilli flesh into a blender. Squeeze out garlic and add to blender along with the other ingredients and a good pinch of salt. Blend until smooth.

Cut the pork belly into bite-sized pieces and serve with sauce. Or add to a bread roll with mayonnaise and a generous dollop chilli sauce.