Crackling good pork belly with Chinese five spice

SERVES 4 PREP + COOK TIME 1 HR 5 MINS (+ RESTING)

1kg piece scrumptious boneless pork belly, skin scored

1 tablespoon sea salt flakes

1 teaspoon Chinese five spice

1 teaspoon ground white pepper steamed Gai lan with a splash of gluten-free soy sauce, to serve

1 When it’s time to get cooking, pat your pork belly dry with some paper towels. Make sure it’s as dry as a summer’s day in the desert.

2 Next, you’re gonna take the salt, Chinese five spice and white pepper and mix them all together. This little spice mix is gonna make your pork taste like it’s been on a holiday in the east!

3 Rub that flavourful spice blend all over your pork. Get into every nook and cranny, and don’t forget the skin!

4 Now it’s foil time! Wrap up your pork in foil but keep the top uncovered. This trick keeps your meat moist and juicy but still lets the skin get that awesome crispy texture.

5 Pop your wrapped-up pork into your air fryer. Set the temperature to 180°C and the timer for 60 minutes.

6 Once your air fryer dings, lift your pork out and give it a little rest. Let it sit for about 10 minutes before you dive in. Patience is a virtue, my friend, as it pays off with incredibly tender pork. Last but not least, don’t forget to pour those delicious pan juices all over your pork. Trust me, it’s a flavour bomb that takes your pork to the next level. Pair it on the plate with gai lan.

For crackly pork, snag your pork belly a day in advance and let it chill, uncovered, in the fridge. Don’t worry if you can’t, though, the pork will still taste fantastic!