You’ll Need
600g pork belly, cut into bite-sized cubes
400g frozen skin-on fries
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
For The Bourbon Glaze
3 tbsp smoky BBQ sauce
2 tbsp bourbon
1 tbsp brown sugar
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
For The Topping
150g mature cheddar, grated
50g mozzarella, grated
2 spring onions, sliced
2 rashers smoked bacon, cooked and crumbled
Optional But Dangerous
Jalapeños
Garlic mayo
Crispy fried onions
Pickles
Method
Preheat your air fryer to 200°C.
Pat the pork belly dry with kitchen paper.
Toss with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper.
Place into the air fryer basket in a single layer.
Cook for 20–22 minutes, shaking halfway through, until the fat has rendered and the edges are beautifully crisp.
Meanwhile, cook the fries according to the packet instructions until golden and crispy.
In a small saucepan, combine the BBQ sauce, bourbon, brown sugar, honey, Worcestershire sauce, and Dijon
mustard.
Simmer gently for 4–5 minutes until thick, glossy, and sticky.
Transfer the cooked pork belly into a bowl and toss through the bourbon glaze until every piece is coated.
Pile the crispy fries into a foil tray or heatproof dish.
Scatter over the glazed pork belly.
Top with the cheddar, mozzarella, and crumbled bacon.
Return to the air fryer at 180°C for 4–5 minutes until the cheese is bubbling and lightly browned.
Finish with spring onions, jalapeños, crispy fried onions, garlic mayo, or pickles if using.
Serve immediately while everything is molten, sticky, and completely out of control.