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
For The Mulled Wine Glaze
150ml red wine
1 tbsp honey
1 tbsp brown sugar
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
1 clove garlic, finely grated
Optional But Dangerous
Extra honey
Warm pretzels
Wholegrain mustard
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, and smoked paprika.
Mix thoroughly.
Transfer 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.
Cook for another 10–12 minutes until the fat has rendered and the edges are deeply golden.
Meanwhile place the red wine, honey, brown sugar, cinnamon, cloves, nutmeg, and garlic into a small saucepan.
Simmer gently for 6–8 minutes until thickened and glossy.
Transfer the cooked pork belly into a bowl.
Pour over the glaze and toss thoroughly.
Return everything to the air fryer.
Cook for a final 4–5 minutes at 200°C until sticky, dark, and beautifully caramelised.
Allow to rest for 2 minutes before serving.
Serve immediately while hot and festive.