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1.
Dry Out the Skin: Uncover and dry the skin with a paper towel to get rid of all the moisture, leave in the fridge uncovered for at least overnight.
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2.
Score the Skin: Use a knife to cut 2-3mm into the skin of the pork, being careful not to cut into the meat itself. Slicing in even increments across the top of the skin.
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3.
Oil and Salt: Once the skin is dried, rub/brush olive oil onto the skin and then finish with a generous amount of salt.
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4.
Apply Seasoning to Underside of the Pork: Rub seasonings onto the underside of your Pork Belly, in this case minced Garlic and Pepper.
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5.
Prepare Air Fryer: Lay foil in the bottom of your air fryer basket before placing the pork on top. *Tip* Lay some fresh Thyme above the foil for extra flavour for your roast!
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6.
Air Fry: 200 Degrees Celsius for 20 minutes in the air fryer, to ensure a good crackling we want to use a high heat to start before reducing to finish.
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7.
Reduce Heat to Finish: Turn air fryer down to 160 degrees Celsius to finish for approximately 1 hour or until ready.
