WHAT’S COOKING: Pork belly and crackling with red grapes and fennel
Roast a slab of pork belly in an air fryer oven with red grapes and grape juice, fennel seeds and fronds, mustard seeds and black peppercorns.
Roast a slab of pork belly in an air fryer oven with red grapes, grape juice, fennel seeds, and fennel fronds. Sweetness and spice complement the pork, while the air fryer oven ensures tender meat and perfectly crunchy crackling. A large Pyrex dish is ideal for the joint, containing it snugly in a base of liquid and aromatics, allowing the rind to remain separate for maximum crunch.
I opted for red grapes and red grape juice, tempering the sweetness with mustard seeds, fennel seeds, black peppercorns, and fennel fronds. I considered adding Hot English mustard to the sauce but ultimately decided it was unnecessary. Typically, I roast the pork belly at over 200°C for half an hour, then lower the temperature to 160°C and roast again.
This time, a 200°C roast for 90-100 minutes was sufficient. Rest the belly for 15-20 minutes before carving and serving with shredded Chinese cabbage braised in olive oil seasoned with salt and pepper.
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