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Breakfast

Pork Belly

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Difficulty
Medium
Prep time
15 minutes
Prep time
65 minutes
Total time
1 hour 20 minutes
Yield
6 servings

Ingredients

  • 12 oz pork belly
  • ¾ C salt
  • For spice mix:
  • 2 tbsp lemon pepper
  • 2 tbsp paprika
  • 1 tsp salt
  • for the guacamole:
  • 1 avocado
  • 2 tomatoes, diced
  • 1 onion, diced
  • 1 bunch cilantro, chopped
  • Juice from 1 lemon
  • For the pickled red onion
  • 1 red onion, thinly sliced
  • â…“ C apple cider vinegar
  • 1 tbsp sugar

Instructions

  1. Place pork belly skin-side down and use a knife to score the meat in a cross-hatch. Season with paprika and lemon pepper.
  2. Place over aluminum foil and cook for 20 minutes,
  3. Turn the pork belly so it’s skin-side up, pour salt over the skin and spread evenly so that a thick coat covers all of it.
  4. Fold the aluminum foil along the sides soonly the top of the pork belly is visible. Place inside the Bella Air Fryer and cook for 25-30 minutes.
  5. Remove from the air fryer and scrape off the salt crust. Place back in the Bella Air Fryer again and cook another 15 minutes until skin becomes crispy. Let cool.
  6. To make the guacamole, open the avocado, discard the pit and scoop the fruit into a small bowl. Add tomatoes, onion and cilantro. Mix to combine, then season with lemon juice and salt.
  7. For the onion side, place the sliced red onion in a small bowl. Add apple cider vinegar and sugar. Set aside to infuse for 15-20 minutes.
  8. Serve the pork belly sliced, with guacamole and pickled onions.

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