Crispy Air Fryer Pork Belly Strips with Coconut Rice, Steamed Asian Greens and Toasted Sesame

• 2 x packs Linley Valley Free Range Pork Belly Strips
• 2 Tbsp sea salt
• 4 Tbsp olive oil

To Serve

• Rice, steamed
• A selection of Asian vegetables, such as gai lan, bean shoots, and cucumber
• Red chilli, sliced
• Sesame seeds, toasted
• Dipping sauce of your choosing, such as chilli oil or soy sauce

Pre-heat air fryer 200°C

1. Bring meat to room temperature (see Cook’s Notes).
2. To make the crispiest of crackling, make sure to pre-heat the air fryer to 200°C. 
3. Pat dry the pork belly slices with a kitchen towel. Coat with the oil and season the skin well with salt.  
4. Pour ¼ cup of water into the basket drawer of the air fryer, then replace the basket and sit the pork belly strips in it, if possible, standing them upright with the fatty side facing upwards. 
5. Cook for 10 minutes, then sprinkle the skin side with a little more salt and cook for another 5 – 7 minutes or until the meat is cooked and the crackling is crispy.
6. Serve alongside rice, vegetables, chilli and a dipping sauce of your choice.

Cook’s Notes

• Remove pork from fridge and bring to room temperature by sitting on the bench for 15 – 30 minutes.
• Bringing meat to room temperature before cooking ensures a juicy, flavoursome cook, which would have a very different taste if cooked straight from the fridge.
• Pouring water into the base of your air fryer helps prevent the pork from drying out by creating a steamy environment for the cooking. This only works with air fryers with a separate raised basket draw – if yours doesn’t have one, you can skip this step.
• Always add your pork belly strips to the air fryer in a single layer with a little space around each piece, so the hot air can reach everywhere.