Air Fryer Pork Belly

This is a decadent dinner and can stretch – we found the fattiness of the pork meant we didn’t need a huge hunk for dinner. I expect this piece we did to last 4-5 servings, depending on what else we do with it.

gluten-free, paleo, keto

The back half looks a little brown – this was after the first smoking incident, caused by the oven. With a little more smoke. Still damn good though.

Air Fryer Pork Belly

500-600g pork belly

2 Tbsp rice vinegar, divided

1 tsp Chinese 5-spice (or any 5-spice kind of situation, really – I think mine isn’t strictly Chinese, but that is what I was going for)

Salt & pepper

Score the skin of your pork belly about every half inch or so.

Add to a shallow dish (I used one of my largest Tupperware). Sprinkle with half the rice vinegar and dust with the 5-spice. Add some pepper.

Flip, pat the skin dry and let sit uncovered in the fridge 4 hours to overnight.

Preheat your air fryer to 180C.

Flip the pork belly again, sprinkle with the rest of the vinegar and add a healthy amount of chunky salt.

Put on tinfoil, and fold/tuck the sides up to make a little tray.

Add to your air fryer and cook :45 – 1 hour.

Note: This may cause life to become smoky. I smoked the house out and have no idea why; the fat didn’t leak and nothing was burned.

Either way, brush the salt off the top.

If your life is smoky, finish off in the oven at 400 until the skin cracks.

If you managed to avoid such drama, crank the air fryer up to 400 and do the same. This should take 5 – 10 mins.

Enjoy! We have eaten this as-is alongside some parsnips one night and drizzled with a little sweet soy the next. I’m scheming a jammy wine sauce for a third night.

Serves 4 – 5

Spiced Meatballs

These baby meatballs are inspired by a Moroccan meatball dish I heard about somewhere on YouTube and are delicious. I’ve eaten them as-is, with chunky potato, topped with a fried egg, and alongside parsnips. All versions were great.

gluten-free, paleo

Spiced Meatballs

1 lb ground beef

2 Tbsp grated onion

2 Tbsp minced onion

3 Tbsp parsley, minced

3 Tbsp cilantro, minced

1.5 tsp sweet paprika

1.5 tsp cumin

1 tsp salt

1/2 tsp black pepper

1/2 tsp turmeric

Mix together and roll into tiny big marble sized balls. Ish. Try to go for smaller than a ping pong ball if possible. Set aside while you make the sauce.

For the sauce:

350g jar plain tomato sauce or marinara

1/2 onion, chopped pretty fine

1 bell pepper, chopped pretty fine

4 cloves garlic, chopped pretty fine

1 chili pepper, chopped pretty fine

2 Tbsp cilantro, minced

2 Tbsp parsley, minced

1 tsp dried oregano

1/2 tsp pepper

2 tsp salt

2 tsp sweet paprika

2 tsp cumin

1 Tbsp oil

Heat the oil in a large pan over medium heat. Add the peppers, onion, chili and garlic and sauté until the onions are translucent.

Add the cilantro, parsley, oregano, pepper, salt, paprika and cumin and let meld until the spices bloom and become fragrant.

Add the tomato sauce and half a can of water if the mix looks like it may be too dry.

Let simmer 10 – 15 minutes or until the volume reduces back down to half.

Add your meatballs in a single layer and sauté 10 – 15 minutes, covered.

Serve with olives, eggs, whatever tubers you have lying around, polenta or cous cous.

Serves 4