Crispy Fragrant Pork Belly

Ingredients

• 3 Tbsp. Simply Better Achill Sea Salt
• 3 Tbsp Simply Better Limited Edition Hot Honey
• 1 Tbsp. Simply Better Expertly Blended Sweet & Smoky Seasoning
• 1 Pack Simply Better West Cork Irish Pork Belly Slices
• 1 Heaped Tsp. Simply Better Expertly Blended Chinese Five Spice Powder
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper
• Simply Better Steamed Jasmine Rice, to serve
• Simply Better Aromatic Sweet & Crunchy Vegetables Stir Fry, to serve

Method

1. First make a brine. Put 300ml of water in a large pan with the sea salt, honey and sweet & smoky seasoning. Bring to the boil, stirring to dissolve the honey and salt, then remove from the heat and leave to cool down to room temperature. Pour into a large rigid container with a lid and add the pork belly – it needs to be fully emersed. Secure the lid and put in the fridge for at least 4 hours or overnight is best.
2. When ready to cook allow the pork belly to come back to room temperature. Remove from the brine and lightly dust the meat part with the Chinese five spice powder. Make a small tray with tin foil just large enough to fit the pork belly slices snugly that is coming up the sides so that none of the juices will come out. Switch the air fryer onto 170°C (325°F) and put the tin foil tray with the pork belly in. Cook for 30 minutes until crispy and caramelised. Leave to rest for 5 minutes.
3. While the pork is resting, cook the rice and stir fry vegetables. Divide the steamed jasmine rice and stir fry vegetables between bowls and arrange two pieces of the pork belly on each one.

NEVEN’S TOP TIP

Of course, this can also be cooked in a traditional oven but reduce the temperature to 170°C (325°F/Gas Mark 3) and cook for 2 ½ hours until meltingly tender.