You’ll Need
700g pork belly, cut into thin strips or bite-sized pieces
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
For the Hoisin Glaze
3 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp honey
1 tsp rice vinegar
1 clove garlic, finely grated
To Serve
4 large tortilla wraps
2 spring onions, sliced
¼ cucumber, cut into matchsticks
1 small carrot, grated
Handful shredded lettuce
Optional but Dangerous
Sriracha
Pickled chillies
Sesame seeds
Garlic mayo
Method
1 - Preheat your air fryer to 200°C. 2 - Pat the pork belly dry thoroughly with kitchen paper. 3 - Toss with the olive oil, garlic powder, smoked paprika, salt, and black pepper. 4 - Place the pork belly into the air fryer basket in a single layer. 5 - Air fry at 200°C for 18–20 minutes, shaking halfway through, until the edges are crisp and golden. 6 - While the pork cooks, mix together the hoisin sauce, soy sauce, honey, rice vinegar, and grated garlic. 7 - Transfer the cooked pork belly into a bowl and pour over the glaze. 8 - Toss thoroughly until every piece is coated. 9 - Return to the air fryer for 3–4 minutes at 190°C until sticky and beautifully caramelised. 10 - Warm the wraps for 1 minute. 11 - Load each wrap with lettuce, cucumber, carrot, spring onions, and plenty of sticky pork belly. 12 - Add any dangerous extras you're using. 13 - Roll tightly and serve immediately.