Name: Crispy air fryer pork belly with stuffing potato bake
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 1.2kg piece boneless pork belly; 1 tsp fine salt; 2 Tbsp olive oil; 1 Tbsp lemon juice; 2 tsp dijon mustard; 60g bag mixed salad leaves; 40g packet baby rocket leaves; 1 red apple, cored, thinly sliced; 2 Tbsp chopped roasted macadamias; Apple sauce, to serve; STUFFING POTATO BAKE; 40g butter, plus extra to grease; 1 brown onion, finely chopped; 2 cloves garlic, crushed; 1 Tbsp chopped sage, plus extra leaves to serve; 300ml thickened cream; 1/3 cup milk; 1/2 cup finely grated parmesan; 1 Tbsp thyme leaves; Sea-salt flakes and freshly ground black pepper, to season; 1kg bag white washed potatoes, cut into 5mm thick slices

Craving a hearty, comforting meal that’s surprisingly easy to make? This air fryer pork belly with stuffing potato bake is exactly what you’re looking for.

It’s got it all, the juciness of a crispy pork belly with the warm, flavourful potato bake packed full of our favourite thing – stuffing! Plus, there’s no doubling up in the oven, cook the pork belly in the air fryer and potato bake in the oven, which means less mess and maximum convenience.

If you’re after a weeknight dinner that’s a real treat, this recipe is one the whole family will ask for again and again.

Ingredients

1.2kg piece boneless pork belly

1 tsp fine salt

2 Tbsp olive oil

1 Tbsp lemon juice

2 tsp dijon mustard

60g bag mixed salad leaves

40g packet baby rocket leaves

1 red apple, cored, thinly sliced

2 Tbsp chopped roasted macadamias

Apple sauce, to serve

STUFFING POTATO BAKE

40g butter, plus extra to grease

1 brown onion, finely chopped

2 cloves garlic, crushed

1 Tbsp chopped sage, plus extra leaves to serve

300ml thickened cream

1/3 cup milk

1/2 cup finely grated parmesan

1 Tbsp thyme leaves

Sea-salt flakes and freshly ground black pepper, to season

1kg bag white washed potatoes, cut into 5mm thick slices

Method

Step 1

The day before cooking, place pork belly on a tray, skin-side up and uncovered, in the fridge overnight (this helps dry the skin for a good crackling).

Step 2

For the potato bake, preheat oven to 160°C/140°C fan-forced. Melt butter in a frying pan on medium heat. Cook onion for 4–5 minutes or until tender. Add garlic and chopped sage. Cook 2–3 minutes, until fragrant. Cool. Grease a 6-cup baking dish. Combine cream, milk, parmesan, thyme and onion mixture in a large bowl. Season. Add potato. Toss to coat. Arrange potato slices in small stacks on their sides in dish. Pour over any remaining cream mixture. Place dish on an oven tray. Cover with foil. Bake for 45 minutes. Uncover. Bake for a further 25 minutes, until potato is tender. Top with extra sage leaves for the last 5 minutes to crisp.

Step 3

Meanwhile, preheat air fryer to 200°C. Using a small sharp knife, score pork rind at 1cm intervals and pat dry with paper towel. Rub with salt. Carefully place in air fryer basket. Cook for 30 minutes or until rind is golden and crackled.

Step 4

Reduce air fryer to 160°C. Cook for a further 30 minutes, until pork is cooked through and has an internal temperature of 70°–75°C on a meat thermometer. Rest for 15 minutes on a rack. Scatter with sea-salt flakes.

Step 5

Thickly slice pork through the score lines.

Step 6

In a small bowl, whisk oil, juice and mustard. Toss with salad leaves, rocket, apple and macadamias in a bowl. Serve with pork, salad and apple sauce.

*(Photography: Tim Roberts, styling: Lucy Busittil, recipe: Sarah Murphy)*

How long does a pork belly take in an air fryer?

Our crispy pork belly only takes 60 minutes in the air fryer broken into 2x 30 minute intervals. It’s convenient, full of flavour and easy – the perfect new addition to your weeknight dinner rotation.

Is pork belly better in the oven or air fryer?

Pork belly is traditionally cooked in the oven and we can’t deny it comes out absolutely delicious. But the air fryer? Just as good! It’s ideal to use the air fryer when you’re cooking another dish in the oven so they can both be going at once, on different temperatures. It’s called working smarter, not harder!

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)