CRISPY PORK BELLY & MANGO SALAD

Serves: 4

INGREDIENTS

For the pork belly:

• 1.5kg pork belly
• 2 cups coarse salt
• 2 tablespoons ground black pepper
• 1 teaspoon dried thyme
• 2 tablespoons garlic powder
• 2 teaspoons paprika
• 2 teaspoons salt
• olive oil, for brushing
  
  

For the salad:

• 1 large ripe mango, peeled & thinly sliced
• 1 red bell pepper, thinly slice
• ½ cucumber, thinly sliced or ribboned
• ½ small red onion, finely sliced
• 2 spring onions, finely sliced
• handful of fresh coriander, roughly chopped
  
  

For the dressing:

• 2 tablespoons lime juice or lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoons sesame oil or olive oil
• 1 teaspoon finely grated ginger
• ½ teaspoon chilli flakes, optional
  
  

METHOD

1. 
   Rinse the pork belly and pat dry completely. Cover the skin with coarse salt and rest it overnight in the fridge, uncovered. This draws out moisture for extra crispiness.
2. The next day, remove all the salt from the skin. Mix black pepper, thyme, garlic powder, paprika, and salt in a small bowl. Score the skin (in strips or blocks), then rub the spice blend all over the meat, including the underside and cuts.
3. Preheat your air fryer to 160°C (DIY mode). Cook the pork belly for 45 minutes, then increase to 190°C for 20 minutes. Brush a little olive oil on the rind and cook until the skin is golden and crispy.
4. Let the pork belly rest for 5 minutes, then cut it into bite-sized pieces.
   In a large bowl, combine mango, bell pepper, cucumber, red onion, spring onion, and coriander. Add the pork belly pieces on top.
5. Whisk together lime juice, soy sauce, honey, sesame oil, ginger, and chilli flakes (if using). Drizzle over the salad just before serving and toss lightly.
   
   

Tip:
For extra crunch, sprinkle toasted peanuts or cashews over the top before serving.