You’ll Need
700g pork belly, cut into thick strips
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp smoked paprika
For the Apple Slaw
1 large apple, grated
¼ white cabbage, finely sliced
2 tbsp mayonnaise
1 tsp Dijon mustard
Juice of half a lemon
Black pepper
To Serve
4 soft burger baps
Optional but Dangerous
Garlic mayo
Pickles
Extra crackling
Hot honey drizzle
Method
1 - Preheat your air fryer to 200°C. 2 - Pat the pork belly completely dry with kitchen paper. 3 - Rub with olive oil, salt, black pepper, and smoked paprika. 4 - Place the pork belly into the air fryer basket in a single layer. 5 - Air fry at 200°C for 20 minutes. 6 - Reduce the temperature to 180°C and cook for another 10–12 minutes until the pork is tender and the crackling is deeply golden. 7 - For extra crunch, blast for a final 2–3 minutes at 205°C. 8 - While the pork cooks, make the slaw by combining the grated apple, cabbage, mayonnaise, mustard, lemon juice, and black pepper. 9 - Mix thoroughly and chill until needed. 10 - Warm the burger baps in the air fryer for 1–2 minutes. 11 - Slice the pork belly into chunky pieces. 12 - Load the baps with apple slaw first, then pile the crispy pork belly generously on top. 13 - Add any dangerous extras you're using. Serve immediately while the pork is still crackling and the slaw is cold and crisp.