Pork Belly Served with Caramelised Vegetables

Prep: 10 minutes
Cooking: 60 minutes
Serves: 4

Ingredients: 

1kg boneless pork belly, rind scored
30ml (2 tbsp) Malden Sea Salt
8 baby carrots, peeled
8 baby parsnips
6 baby brinjals, halved 
60ml (¼ cup) running honey
2 garlic cloves, finely chopped
15ml (1 tbsp) dry thyme
Salt and freshly ground black pepper, to taste
Olive oil cooking spray
15ml (1 tbsp) fresh parsley, chopped to serve

Product to use: Kenwood Air Fryer

Method: 

1. Preheat the air fryer to 200°C. Use paper towels to pat the pork dry (note: this is a very important step if you want a crackling) and rub salt into the pork rind.
 
2. Place the pork in the air fryer basket and cook for about 30 minutes until the rind crackles. Reduce the heat to 180°C.

3. Place the vegetables in a mixing bowl and add the honey, garlic, thyme, salt and pepper seasoning, spray with the oil spray and toss to combine. Transfer to a second air fryer basket, place in the air fryer and cook with the pork for about 10 minutes until the vegetables are tender. Remove the vegetables and continue to cook the pork for a further 20 minutes until the pork is tender. 

4. Serve the pork with the vegetables and sprinkle with the parsley.