Pork belly with Apple & Pear Chutney
4-6
servings3
hoursThis dish has become our go to festive dish. The recipe was shared with us by our cousins Sergio and hannah, it blew us away the first time we tasted it and now it’s become the star of our Christmas Eve dinner spread, served with the most insane apple and pear chutney, you just can’t go wrong here.
Ingredients
- Pork belly
1 kg pork belly
2 tsps ground cumin
2 tsps ground fennel
1 tsp garlic powder
1 tsp paprika
Salt
Black pepper
Oil
- Chutney
300g Green apple cored and diced
300g Pears, cored and diced
1 small red onion, finely chopped
330g sugar
1 cup red wine vinegar
1 tsp lemon juice
1 cinnamon sticks
1 star anise
2 large bay leaves
black pepper, to your liking
½ tsp salt, more if needed
Directions
- Pork Belly
- Dry the skin of the pork with a paper towel. Then using a fork or skewer poke the skin, creating many little holes over the entire surface of the skin. Dry with a paper towel again if more moisture has seeped out.
- Next flip the pork so the skin side is down. Make shallow cuts perpendicular to the meat being sure not to cut through the skin layer.
- In a small bowl mix garlic and spices and salt and pepper. Rub the spices into the meat.
- Flip and place skin side up on a piece of foil. Fold the four sides of the foil up to create a tray to hold the pork juices in and prevent drying out. Brush with white vinegar.
- Place the pork belly in the air fryer at 100’c and cook for 30 minutes. This will help to dry out the skin and create a more crispy skin. Once the skin has dried, season with salt and brush a thin layer of oil over the skin.
Increase the heat of the airfryer to 200’c and cook for another 40 minutes. - Chutney
- Put everything into a saucepan, over a medium heat until the sugar has dissolved. Reduce heat and let it simmer for 45 mins until the apples are nice and soft and it gets that syrupy chutney.
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