'No Prep' Pork Belly
1 hour 5 minutes
Unwrap and dry belly with a paper towel
pierce the skin all over with a Jaccard or skewer. don’t pierce all the way through just enough to puncture the top rind.
Season the underside of the belly with your favourite BBQ rub we used our Honey Sriracha rub (be careful to not get any rub on the skin)
Oil and salt the skin side and place into the air fryer at 200c for 20 mins
Once the crackle has formed, reduce the temp to 160c and leave for another 45 mins until internal is at least 74c (I took this one to 85c)
Slice and eat!