Crispy pork belly with apricot, tomato & fennel salad
Who doesn't love a good piece of crispy pork belly - the addition of the salad keeps this fresh, and you can cook the meat in the air fryer!
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Cooking tools:
- Air fryer
- Oven
- Refrigerator
- Paring knife
- Utility knife
- Cutting board
- Dish
- Paper towel
- 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
Ready to cook this?
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