PREP: 15mins COOK TIME: 20 -25mins
SERVES: 4
Air fryers come into their own when it comes to cooking pork belly slices – with fast and efficient cooking time, and an added bonus of ultra crisp skin. Perfect for when it’s too hot to turn on the oven! Smoky Kāpeti Kraut helps to cut the richness of the meat and tastes great in the salad.
INGREDIENTS
2 tsp sweet smoked paprika
2 tsp fine garlic powder
2 tsp ground cumin
½ tsp chilli flakes
1 packet pork belly slices (approx 550-600g)
1 tsp Dijon mustard
Juice of ½ lemon
¼ tsp sugar
3 Tbsp extra virgin olive oil
2 nectarines
50g rocket or watercress leaves
½ cup Wild Fermentary Smoky Kãpeti Kraut
METHOD
Combine the sweet smoked paprika, garlic and ground cumin. Pat the pork slices dry then rub the spice mix into the meat.
Heat an air fryer to 200°C. Lay the pieces of pork in the basket and bake for 20-25 minutes, turning the slices over halfway through cooking. Alternatively put onto a baking tray and cook in the oven for 30 minutes. Allow to rest for 5 minutes before slicing into bite sized pieces.
For the dressing, combine the Dijon mustard, lemon juice, sugar and olive oil, seasoned with a little salt and pepper.
Cut the nectarines into wedges and combine with the salad leaves, ½ the Kraut and enough dressing to coat. Pile the salad on a platter, add the pork strips and scatter over the remaining kraut.
Serve immediately.
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