Fennel Roasted Pork Belly with Stuffed Apples

SERVES 4 PREP & COOK 1 HOUR, 10 MINS

■ 1kg pork belly, rind scored

■ 1 tblsp sea salt flakes

■ 1 tsp fennel seeds

■ Gravy, to serve

STUFFED APPLES

■ 75g butter

■ ½ small onion, finely chopped

■ 2 cloves garlic, crushed

■ 1 tsp fennel seeds

■ ½ cup fresh white breadcrumbs

■ ½ cup grated extra sharp parmesan

■ 1 egg yolk

■ ¼ cup chopped fresh parsley

■ 4 small red apples (about 175g each)

1 Rub pork rind with salt. Stand for 30 minutes. Spray pork flesh with olive oil. Sprinkle with fennel seeds. Season.

2 Pull out the pan and basket from a 7-litre air fryer. Spray basket with oil. Place pork rind-side up in basket. Spray with oil. Slide pan and basket back into air fryer. Set temperature to 200C. Set timer and cook for 30 to 35 minutes until crackling is crisp.

3 Reduce temperature to 160C. Set timer and cook for a further 10 to 15 minutes until pork is cooked. Remove. Rest pork, uncovered for 10 minutes.

4 Meanwhile, make stuffed apples. Heat butter in a medium frying pan over medium heat. Add onion, garlic and fennel seeds. Cook, stirring for 3 minutes, until onion is soft. Stir in breadcrumbs. Remove from heat. Cool slightly. Stir in parmesan, yolk and parsley. 5 Core apples (about 2½ to 3cm). Firmly pack stuffing into centre of apples. Pull out pan and basket from air fryer. Spray basket with oil. Place apples in basket. Spray with oil. Slide pan and basket back into air fryer. Set temperature to 180C. Set timer and cook for about 12 to 15 minutes until apples are tender.

6 Serve pork with stuffed apples and gravy.