Air Fryer Pork Belly with Roasted Vegetable Salad and Romesco
Air fryers are brilliant at ensuring a crispy skin on the pork — it’s one of the best cuts to cook this way — but it helps to give it a head start by drying the skin overnight.
Ingredients
1 Freedom Farm Pork Belly, approx. 1kg
2 tsp flaky sea salt
2 tsp finely chopped rosemary leaves
300g kūmara, cut into wedges
2 capsicums, cut into wedges
2 cloves garlic, chopped
1 Tbsp olive oil
1 Tbsp red wine vinegar
25g rocket or watercress leaves
1-2 Tbsp extra virgin olive oil
1 jar Farro Romesco Sauce
Method
Score the pork rind if needed. Pour boiling water over the skin, then cut through any areas that haven’t opened and repeat. Pat dry with a paper towel.
Rub the salt and rosemary into the cuts and skin of the pork. Put on a rack over a tray and refrigerate uncovered overnight to dry the skin further. Cut the pork to fit your air fryer (you may need to cook it in batches).
Preheat the air fryer to 200°C.
In a bowl combine the kūmara, capsicums, garlic and olive oil. Season with salt and pepper. Put into the air fryer on a piece of baking paper and cook for 20-25 minutes, shaking halfway through. If necessary, do this in batches. Put the vegetables into a large bowl and sprinkle with red wine vinegar. Set aside.
Wrap a double layer of foil around the meat of the pork but leave the skin exposed (this will help keep the meat from drying out). Put into the hot air fryer and cook for 25-30 minutes or until the pork is cooked through and the skin is crispy.
Rest the pork for 10 minutes before slicing (for easier slicing, flip the pork so the skin is on the board).
Add the rocket leaves to the vegetables along with extra virgin olive oil and toss well. Serve alongside the pork with the romesco sauce.