Directions

1. Pat the pork belly completely dry with paper towel.
2. Score the rind using a sharp knife (do not cut into the meat).
3. Cover the rind generously with salt to draw out excess moisture.
4. Place uncovered on the top shelf of the fridge overnight.

5. Slice the pork belly into equal portions. Making sure you don’t slice all the way through

6. Flip to the meat side and season generously with Lane’s Qnami and salt. Massage well.
7. Flip back over so the rind is facing up.
8. Lightly spray the rind with olive oil.
9. Season the rind again with salt.
10. Preheat air fryer to 200°C.
11. Place pork pieces rind-side up in the basket.
12. Cook for 45–55 minutes until the crackle is blistered and golden brown.
13. Add water, vinegar, sugar, salt and mustard seeds to a saucepan.
14. Bring to high heat until sugar dissolves.
15. Remove from heat and pour over julienned carrots.
16. Let sit for at least 30 minutes to soften and pickle.

17. Once pork is golden and crackled, remove and rest for 10 minutes. This helps the crackling firm up before slicing.

18. Top with pickled carrot, fresh coriander, cucumber and red chilli.

19. Finish with a generous drizzle of Tokyo Drip