Step 1

Place the pork on a rack over a tray and pat dry. Place in the refrigerator, uncovered, for a few hours or even overnight to dry the skin. If you are pressed for time you can skip this step but it is recommended for crispy crackling.

Step 2

Rub the pork belly all over with a little oil. Rub the salt, sugar and seasoning on the pork, and especially rubbing it into the skin, and in the scores if the belly has been pre-scored.

Step 3

Place a large piece of foil on your countertop, folding edges inward. Add the apple juice and position the pork belly skin side up in the middle. Fold the foil edges inwards to create a tight little parcel that entirely covers the meat but leaves the skin exposed.

Step 4

Preheat the air fryer at 160°C (320°F) for three minutes. Place the pork belly in the air fryer basket (I like to use a rack here but it is not essential) and cook for 40 minutes.

Step 5

NOTE: Check after 15 minutes – the meat will be shrinking as it cooks so you may need to wrap the foil a little tighter around the pork meat.

Step 6

Increase the heat to 190°C (375°F) and air fry for 8-10 minutes or until the skin is crispy and bubbling. The internal temperature should be 90-95°C / 195-200°F when checked with a meat thermometer.

Step 7

Take the pork out of the air fryer and remove the foil, reserving any juices. Place on a plate, uncovered. Rest for five minutes to allow the meat juices to redistribute.

Step 8

Place the pork belly skin side down on a butchers block. Use a sharped knife to cut into thick slices, pressing onto the knife with the palm of your hand to cut through the crisp skin.

Step 9

You can serve the pork belly simply drizzled with any juices rendered during the air frying. Alternatively drizzle with a little hoisin sauce or okonomiyaki sauce. If you have seasoned your pork belly simply with salt then consider pairing it with apple sauce.