Crispy pork belly with apricot, tomato & fennel salad
Make this crispy pork belly in the air fryer or oven, and serve with a sweet and tangy apricot, tomato and fennel salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Air fryer
- Oven
- Chef's knife
- Cutting board
- Tray
- Paper towel
- Refrigerator
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Serving platter
Ingredients
- 1.2 kg piece boneless pork belly
- 1/4 cup (60ml) apricot nectar
- 2 cloves garlic crushed
- 2 teaspoons extra virgin olive oil
- 1 teaspoon coarse salt
- 400g heirloom tomatoes, some chopped, some sliced
- 1 medium (300g) fennel, trimmed and thinly shaved, fronds reserved
- 2 eschalots, sliced thinly
- 6 apricots, quartered
- APRICOT DRESSING
- 2 tablespoons apricot nectar
- 2 tablespoons white wine vinegar
- 1 teaspoon seeded mustard
- 1 teaspoon honey
- 1/4 cup (60ml) extra virgin olive oil
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