Air Fryer Crispy Pork Belly with Mandarin Salad

Name: Air Fryer Crispy Pork Belly with Mandarin Salad
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 kilograms pork belly; 1 tablespoons Dijon mustard; 1 tablespoons honey; 3 mandarins, cut crossways thickly sliced; 1/2 red onion, thinly sliced into rounds; 1 fennel bulb, trimmed, thinly sliced; 60 grams baby rocket leaves; 2 teaspoons sea salt; 1 tablespoons white wine vinegar; 1 tablespoons extra virgin olive oil

For an air fryer favourite sure to impress, try this Air Fryer Crispy Pork Belly with Mandarin Salad. The zingy flavours of the mandarin salad balance the salty pork belly perfectly, creating a restaurant-quality dinner at home.

Photo of Air Fryer Crispy Pork Belly with Mandarin Salad

Method

Step 1 of 7
Preheat the air fryer to 200°C.
Step 2 of 7
Pat pork dry with paper towels. Rub salt into the rind.
Step 3 of 7
Line the air fryer basket with foil. Place pork belly, skin-side up, in the basket and cook for 30 minutes or until skin is crisp.
Step 4 of 7
Reduce heat to 160°C and cook for a further 20 minutes or until pork is cooked through. Rest for 15 minutes.
Step 5 of 7
Meanwhile, combine mustard, honey, vinegar and oil in a small bowl.
Step 6 of 7
Just before serving, toss mandarin, rocket, onion and fennel in a large bowl.
Step 7 of 7
Serve sliced pork with the salad, drizzled with mustard dressing.

Ingredients

1 kilograms pork belly
1 tablespoons Dijon mustard
1 tablespoons honey
3 mandarins, cut crossways thickly sliced
1/2 red onion, thinly sliced into rounds
1 fennel bulb, trimmed, thinly sliced
60 grams baby rocket leaves
2 teaspoons sea salt
1 tablespoons white wine vinegar
1 tablespoons extra virgin olive oil

1 kilograms pork belly
1 tablespoons Dijon mustard
1 tablespoons honey
3 mandarins, cut crossways thickly sliced
1/2 red onion, thinly sliced into rounds
1 fennel bulb, trimmed, thinly sliced
60 grams baby rocket leaves
2 teaspoons sea salt
1 tablespoons white wine vinegar
1 tablespoons extra virgin olive oil

Method

Step 1 of 7
Preheat the air fryer to 200°C.
Step 2 of 7
Pat pork dry with paper towels. Rub salt into the rind.
Step 3 of 7
Line the air fryer basket with foil. Place pork belly, skin-side up, in the basket and cook for 30 minutes or until skin is crisp.
Step 4 of 7
Reduce heat to 160°C and cook for a further 20 minutes or until pork is cooked through. Rest for 15 minutes.
Step 5 of 7
Meanwhile, combine mustard, honey, vinegar and oil in a small bowl.
Step 6 of 7
Just before serving, toss mandarin, rocket, onion and fennel in a large bowl.
Step 7 of 7
Serve sliced pork with the salad, drizzled with mustard dressing.

Nutrition per serving

1839 Kilojoules

Protein34 grams

Fat30 grams

Carbs8 grams

Sugars8 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

Step 1 of 7
Preheat the air fryer to 200°C.
Step 2 of 7
Pat pork dry with paper towels. Rub salt into the rind.
Step 3 of 7
Line the air fryer basket with foil. Place pork belly, skin-side up, in the basket and cook for 30 minutes or until skin is crisp.
Step 4 of 7
Reduce heat to 160°C and cook for a further 20 minutes or until pork is cooked through. Rest for 15 minutes.
Step 5 of 7
Meanwhile, combine mustard, honey, vinegar and oil in a small bowl.
Step 6 of 7
Just before serving, toss mandarin, rocket, onion and fennel in a large bowl.
Step 7 of 7
Serve sliced pork with the salad, drizzled with mustard dressing.

More recipes like this

Dinner Lunch New Zealand (Kiwi Classics)Pork Belly Fennel Mandarin Winter Comfort Food