You’ll Need
800g pork belly, cut into chunky cubes
1 tbsp olive oil
1 tsp sea salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
For The Festive Glaze
2 tbsp honey
1 tbsp cranberry sauce
1 tbsp maple syrup
1 tsp wholegrain mustard
Optional But Dangerous
Extra honey
Chilli flakes
Cranberry dip
Method
Preheat your air fryer to 200°C.
Pat the pork belly dry thoroughly with kitchen paper.
Place into a bowl.
Add the olive oil, salt, black pepper, smoked paprika, and garlic powder.
Mix thoroughly until evenly coated.
Transfer the pork belly to the air fryer basket in a single layer.
Air fry at 200°C for 20 minutes, shaking halfway through.
Reduce the temperature to 180°C.
Continue cooking for 10–12 minutes until the fat has rendered and the edges are deeply golden.
Meanwhile, mix together the honey, cranberry sauce, maple syrup, and mustard.
Transfer the cooked pork belly to a bowl.
Pour over the festive glaze and toss thoroughly.
Return to the air fryer for a final 4–5 minutes at 200°C until sticky, caramelised, and beautifully dark around the edges.
Remove carefully and allow to rest for 2 minutes.
Serve immediately while hot and gloriously festive.