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Air-fried Pork Belly with Wild Rice and Stone Fruit Salad

120 Minutes
4 Servings
20 Ingredients

Description

Crispy on the outside, tender on the inside and guaranteed to be a hit, this Air-fried Pork Belly with Wild Rice and Stone Fruit Salad recipe is a perfect fusion of spice and textures. Best of all, making it in your air fryer means this mouth-watering winter meal requires little effort to prepare.

Accompanying this masterpiece is a vibrant salad, featuring sticky red onion, juicy plum, and a bed of wild rice that adds a delightful nutty texture. The sweet tanginess of red onion and plum complements the earthy wild rice, leaving you craving for more.

We’ve got your winter menu sorted at Checkers with all the ingredients for this Air-fried Pork Belly with Wild Rice and Stone Fruit Salad recipe available in-store, and on the Sixty60 app for delivery to your door in 60 minutes.

Directions

1. Line the air fryer with some foil, creating a basket effect.

2. Place the fennel seeds and thyme into a pestle and mortar and grind until fine. Add the salt and set aside.

3. Place the pork belly skin-side down and carefully score through meat but not all the way through to the skin. Sprinkle with the fennel salt, allowing it to get right into the scored meat.

4. Turn the pork over and place onto the pre-made foil tray in air fryer, skin-side up.

5 Pat the skin dry, using paper towel, and then brush lightly with the rice vinegar.

6. Air fry the pork belly for 30 minutes at 90°C, which allows the skin to dry out completely.

7. Once 30 minutes has passed, brush the skin with a little olive oil and season with the remaining fennel salt.

8. Return pork belly to the air fryer and allow to cook for 1½ hours at 160°C or until pork is tender and crackling is golden brown and crisp.

9. To make the maple syrup and mustard glaze, place all ingredients into a saucepan and bring to a gentle simmer. Allow to cook gently for a couple of minutes or until reduced slightly. Remove from heat and set aside.

10. For the sticky red onion and wild rice salad, place the red onions onto an oven tray and drizzle lightly with olive oil and honey. Season with salt and pepper and roast in oven at 180°C for 20 minutes or until golden brown and sticky. Remove from oven and allow to cool.

11 Place all the salad ingredients into a bowl and toss lightly to combine. Serve alongside the pork belly with mustard and maple glaze.

 

Ingredients

  • 1.2kg pork belly; skin scored
  • 1 tbsp. (15ml) fennel seeds
  • 2 sprigs thyme leaves; picked
  • 1 tbsp. (15ml) Maldon Sea Salt
  • Olive oil for basting
  • 1 tbsp. (15ml) rice vinegar

For the Maple and Mustard Glaze:

 

  • ⅓ cup (90ml) Forage and Feast Maple Syrup
  • 1 tbsp. (15ml) wholegrain mustard
  • 3 sprigs thyme
  • 2 tbsp. (30ml) apple cider vinegar
  • 1 tsp. (5ml) soy sauce; to taste

For the Wild Rice and Stone Fruit Salad:

  • 4 red onions; quartered
  • Olive oil; for drizzling
  • Salt and freshly ground pepper
  • 1 tbsp. (15ml) honey
  • 4 plums; sliced thinly
  • 100g soft goat’s cheese; crumbled
  • 250g 7 Ancient Grains Tasia Rice; heated according to packet instructions
  • Handful of fresh mint, parsley and chives; roughly chopped
  • Squeeze of lemon juice; to taste

Equipment:

  • Philips Air Fryer