Air Fryer Sticky Asian Pork Belly Rashers
Ingredients
- 800g Otway Pork belly rashers
- 1 tablespoon peanut or vegetable oil
- 2 teaspoons sesame oil
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- Steamed jasmine rice, bok choy, and broccolini, to serve
- Sweet chilli sauce, to serve
Method
Using a kitchen scissors, cut the rind from pork rashers. Discard rind. Cut rashers in half.
Combine oil, 1 teaspoon sesame oil and ½ teaspoon Chinese five spice powder in a small bowl. Brush pork on all sides with mixture.
Preheat your air fryer to 190°C if required. Air fry pork in 2 batches. Place half of the pork in a single layer in the air fryer basket, leaving space around each for hot air to circulate. Air fry on 190°C for 12 minutes.
Meanwhile, combine hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil and remaining ½ teaspoon Chinese five-spice powder in a bowl. Mix until smooth and well combined.
Brush pork on both sides with hoisin mixture. Air fry at 190°C for 3 minutes or until golden.
Repeat using remaining pork and hoisin mixture. Note, you can add the first batch of pork and air-fry 1 -2 minutes at the end of cooking the second batch.
Slice pork and serve with steamed rice, bok choy and broccolini. Serve with sweet chilli sauce, if liked.
Recipe courtesy of Australian Pork Limited.
