You’ll Need
800g pork belly, cut into chunky cubes
1 tbsp olive oil
Smokehouse Rub
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp black pepper
½ tsp chilli flakes
Maple BBQ Glaze
2 tbsp maple syrup
3 tbsp BBQ sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Optional But Dangerous
Pickles
Corn ribs
Loaded wedges
Apple slaw
Method
Preheat your air fryer to 200°C.
Pat the pork belly dry thoroughly with kitchen paper.
Toss with the olive oil.
Mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and chilli flakes.
Coat the pork belly thoroughly.
Thread the pork belly cubes onto skewers.
Place the skewers into the air fryer basket in a single layer.
Air fry for 18–20 minutes, turning halfway through.
Cook until the fat has rendered and the edges begin crisping.
While the pork cooks, combine the maple syrup, BBQ sauce, Worcestershire sauce, and Dijon mustard.
During the final 4 minutes, brush the skewers generously with the glaze.
Return to the fryer until dark, sticky, and heavily caramelised.
Rest for 2 minutes before serving.
Serve immediately with slaw, pickles, or whatever barbecue chaos you've got planned.