Spicy Pork Belly Roll

Cook Time 1 hour 15 minutes plus resting time

Serves 2–3

Ingredients

1 tsp olive oil 

1kg pork belly, skin scored 

1 tsp fennel seed, crushed 

1 crusty baguette

1–2 tbsp Italian-style hot chilli,

2–3 tbsp mayonnaise

Juice of ½ lemon

1 handful of rocket leaves

Salt and pepper

Method

Pat the pork dry with a paper towel, then place it in the fridge, uncovered, to air-dry overnight. 

Bring the pork out of the fridge 1 hour before cooking. 

Preheat the air fryer (or oven) to 210°C. 

Rub the pork with oil and season with salt and pepper. Season the flesh side with the crushed fennel seeds. Place in the air fryer basket and cook for 25–30 minutes, or until the crackling is crisp and golden. Reduce the heat to 160°C and cook for a further 20–25 minutes. Rest pork for 10–15 minutes.

Mix the mayonnaise and chilli. Spread on each side of the baguette. Add a generous handful of rocket leaves and a squeeze of lemon juice. Slice the pork and add it to the baguette, then sandwich it together.