Roasted Pork with Sichuan Dipping Sauce


1kg piece of pork belly, air-dried uncovered in the fridge overnight for best results

1 tsp vegetable oil

1 tsp salt flakes

Dipping sauce

2 tbsp dark soy

1 tbsp black vinegar

2 spring onions, finely chopped

1 clove garlic, finely chopped

1 tsp sesame oil

1 tsp gochujang red pepper paste

1 tsp sesame seeds

½ tsp Sichuan peppercorns, toasted and crushed


Score the pork belly and brush oil all over. Season with salt particularly on the skin. Place into the air fryer skin side up. Set the air fryer to 180C and cook for 1 hour until completely crispy, checking halfway through. Remove and rest for 15-20 minutes.

For dipping sauce combine the ingredients together.

Slice pork belly in half lengthways and then into smaller medallions. Serve with dipping sauce on the side.


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