How I Made Sticky Pork Belly Bites with Garlic Chilli Slaw at Home | Air Fryer Recipe

!! Captions on for details !! 00:06 Recipe and ingredients 00:16 Cutting the pork belly 00:24 Making the marinade 01:19 Marinating the pork 01:52 Tray-up for roasting 02:31 Air frying the pork 02:43 Making the glaze 02:54 Flipping and roasting 03:19 Pork belly out of the oven 03:28 Prepping the cabbage slaw 04:21 Making the slaw dressing 05:58 Tossing the cabbage slaw 06:29 Plating the rice bowl 06:40 Resting and slicing the pork 06:55 Brushing on the glaze 07:08 Final bowl [Roast Sticky Pork Belly Bites with Garlic Chilli Cabbage Slaw] Pork belly bites marinated with oyster sauce, fish sauce, sugar syrup, and black pepper, then roasted until caramelised and brushed with a reduced glaze. Served with a chilled garlic chilli cabbage slaw. [Ingredients] [Thai-Inspired Pork Belly] Skin-on pork belly, cut into about 4cm chunks Oyster sauce, 1.5 parts Fish sauce, 1 part Sugar or sugar syrup, 1 part Black pepper, 1 tsp [Garlic Chilli Cabbage Slaw] Cabbage, thinly sliced Frozen Thai chilli, 2, minced Minced garlic, 1T Vinegar, 1 part Olive oil, 2 parts Salt, lightly, to taste Black pepper, to taste Parsley, chopped, 1T [Glaze] Leftover pork marinade Water, a little if needed [To Serve] Rice, optional [Method] 1. Cut the skin-on pork belly into about 4cm chunks. 2. Mix oyster sauce, fish sauce, sugar or sugar syrup, and black pepper. 3. Coat the pork belly chunks evenly with the sauce. 4. Marinate in the fridge for about 3 hours. 5. Place the pork belly chunks in the air fryer basket, leaving space between each piece. 6. Air fry at 200°C for 8 minutes. 7. Flip the pork belly chunks and air fry for another 5 minutes. 8. Turn the pork belly onto the bottom meat side, lower the temperature to 180°C, and air fry for 3 minutes. 9. Turn the pork belly skin-side up and air fry at 180°C for another 3 minutes. Judge by the colour and caramelisation. 10. While the pork is cooking, pour the leftover marinade into a small saucepan. 11. Bring the leftover marinade to a full boil, then simmer until it becomes a coating consistency. Add a little water if needed. 12. Once the pork belly is cooked and caramelised, brush the reduced glaze lightly over the top. 13. While the pork is cooking, thinly slice the cabbage. 14. Mince the frozen Thai chillies. 15. Mix vinegar, olive oil, minced garlic, minced Thai chilli, chopped parsley, a little salt, and black pepper to make the dressing. Keep the cabbage slaw lightly seasoned because the pork glaze is salty. 16. Toss the sliced cabbage well with the dressing. 17. Refrigerate the dressed cabbage slaw before serving. It tastes better after the cabbage absorbs the garlic chilli dressing. 18. Serve the Thai-inspired pork belly with the chilled garlic chilli cabbage slaw and rice if desired. [Notes] Do not overcrowd the air fryer. Cook in batches if needed. The leftover marinade must be boiled before using it as a glaze. Reduce the glaze until it is thick enough to coat the pork. Season the cabbage slaw lightly because the glaze is salty and will balance the dish. I cooked mine at 200°C, but every air fryer and oven works differently, so cook between 180–200°C and judge by the colour and caramelisation. The cabbage slaw tastes better after being chilled in the fridge.