Ingredients
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1.2kg pork bellyskin scored
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1 tbsp olive oil
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1 tsp ground cinnamon
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½ tsp ground allspice
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½ tsp ground cloves
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1 star aniseground
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½ tsp anise seedsground
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1 tsp coriander seedsground
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3 cardamompods, seeds ground
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1 tsp sea salt
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½ tsp black pepper
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800g baby potatoeshalved
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2 bay leaves
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For the salsa verde
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20g fresh parsley
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10g fresh mint
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1 garlic clove
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1 tbsp capers
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1 tsp dijon mustard
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60ml olive oil
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1 tbsp red wine vinegar
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salt and pepper
Directions
A festive centrepiece made in the Panasonic Flex Air Fryer NF-BC1000. Pork belly is scored, rubbed with a fragrant Christmas spice blend, and roasted until crisp with potatoes in the whole basket. Finished with a vibrant salsa verde, and can be served alongside poached pears for a Christmas table feast.
Ingredients
| 1.2kg pork belly | |
| 1 tbsp olive oil | |
| 1 tsp ground cinnamon | |
| ½ tsp ground allspice | |
| ½ tsp ground cloves | |
| 1 star anise | |
| ½ tsp anise seeds | |
| 1 tsp coriander seeds | |
| 3 cardamom | |
| 1 tsp sea salt | |
| ½ tsp black pepper | |
| 800g baby potatoes | |
| 2 bay leaves | |
For the salsa verde |
|
| 20g fresh parsley | |
| 10g fresh mint | |
| 1 garlic clove | |
| 1 tbsp capers | |
| 1 tsp dijon mustard | |
| 60ml olive oil | |
| 1 tbsp red wine vinegar | |
| salt and pepper | |
Steps
|
1
|
Mix the ground Christmas spices with salt and black pepper. Rub the pork belly all over with olive oil and the spice mix. |
|
2
|
Place the pork belly skin side up in the whole Flex Air Fryer basket (divider removed). Add the potatoes and bay leaves around the pork. |
|
3
|
Set the Flex Air Fryer to Roast at 160°C for 50 minutes. Increase the temperature to 200°C and cook for a further 25 minutes until the skin is crisp and the potatoes are golden. |
|
4
|
To make the salsa verde, blend parsley, mint, garlic, capers, mustard, olive oil, and red wine vinegar until smooth. Season to taste. |
|
5
|
Rest the pork belly for 10 minutes before slicing. Serve with crispy potatoes, salsa verde, and optionally poached pears on the side. |
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