Ingredients

• 1,8 kg Middle cut pork belly
• 3 clementines
• 1 tsp salt
• 1 tsp sugar
• 1 tsp freshly ground black pepper
• 1 garlic clove minced finely
• 50 ml olive oil

Instructions

1. Lightly score the skin of your pork belly into 1/2cm strips with a knife, ensuring you don’t cut too deep through the fat and into the meat.
2. Zest the clementines into a bowl, then add the salt, sugar, pepper and minced garlic, and stir to combine.
3. Flip the pork belly flesh side up, and massage the clementine rub into the meat.
4. Place the belly skin side up on top of a large square of foil. Fold the sides of the foil in to enclose the belly to form a snug foil tray.
5. Place the belly into the basket of the air fryer, skin side up and dab any excess oil from the skin, then scatter extra salt over the skin.
6. Select Roast and set the temperature to 145C and time to 1 hours.
7. When the hour has finished, pinch the foil closer around the belly as the meat will have shrunk.
8. Select Roast again and set the temperature to 155C and time to 30minutes.
9. Once the belly has finished roasting, remove from the foil tray and place back into the basket, skin side up on the grill tray.
10. Select Air Fry and set the time to 35minutes and temperature to 205C. There is no need to preheat.
11. Check the belly after 20minutes and cook until the crackling puffs and bubbles.
12. Let the belly rest for 5-10 minutes before carving.