You’ll Need
For the Pork Belly
700g pork belly, cut into bite-sized cubes
1 tbsp olive oil
1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder
1 tsp sea salt, ½ tsp cracked black pepper
Cranberry Glaze
4 tbsp whole cranberry sauce, 2 tbsp maple syrup, 1 tbsp Dijon mustard
1 tsp Worcestershire sauce, 1 tsp apple cider vinegar
½ tsp smoked paprika, 20g butter, melted
To Finish
Fresh thyme leaves
Cracked black pepper
Optional but Dangerous
Chopped pecans
Crispy fried onions
Pickled jalapeños
Creamy mashed potatoes
Hot turkey gravy
Method
Preheat your air fryer to 200°C.
Pat the pork belly dry thoroughly with kitchen paper.
Toss the pork with the olive oil, smoked paprika, garlic powder, onion powder, salt and black pepper until evenly coated.
Arrange the pork belly in the air fryer basket in a single layer with space between each piece.
Air fry for 20 minutes, shaking halfway through.
Reduce the temperature to 180°C and cook for a further 10–12 minutes, until the fat has rendered and the pork is beautifully crisp.
Meanwhile, whisk together the cranberry sauce, maple syrup, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika and melted butter until smooth.
Transfer the cooked pork belly into a foil tray or ovenproof dish and pour over the glaze.
Toss thoroughly until every piece is coated.
Return to the air fryer at 190°C for 4–5 minutes, stirring once halfway, until the glaze becomes thick, sticky and deeply caramelised.
Finish with fresh thyme and a twist of cracked black pepper.
Serve immediately while the glaze is bubbling and the pork is irresistibly sticky.