no fail airfryer pork belly rice bowls.

Pork belly with the perfect crackle every time, made easy in the air fryer and served over rice with quick pickles and a sticky hoisin dressing.

Dietary: Gluten Free Option, Nut Free
Cooking Time: 30 minutes
Serves: 2 rice bowls

Pork Belly Ingredients:
1kg pork belly
Spray oil of your choice
Generous amount of flaky sea salt

Rice Bowl Ingredients:
2 cups rice of your choice, cooked
2 carrots, peeled and julienned
1/2 large cucumber, sliced into discs
1/2 cup apple cider vinegar, 1/2 cup water and 3 tablespoons white sugar, for pickling
1/4 cup hoisin sauce
3 tablespoons maple syrup
1/4 cup warm water
Black sesame seeds
Coriander leaves

Method:
If the pork isn't already scored, score the skin in a criss-cross pattern.
Pat the skin dry with paper towel, then rub generously with sea salt.
Spray the skin with oil and place in the air fryer basket.
Air fry at 200°C for 30 minutes, until the skin is crackled and the meat is no longer pink.
Meanwhile, pickle the cucumber and carrot in the vinegar, water and sugar.
Whisk the hoisin, maple syrup and warm water to make the dressing.
Fill bowls with rice and the drained pickles.
Slice the pork belly into bite-sized pieces, arrange over the rice, drizzle with dressing and finish with sesame seeds and coriander.

Storage:
Store pork belly, rice and pickles separately in the fridge for up to 3 days. Reheat the pork in the air fryer to re-crisp.

Tips:
Pat the skin very dry and salt it well for the best crackling.
Let the pork rest for 10 minutes before slicing.