Crispy Pork Belly Bites

By: Nicole Hocking

PICKLES:
1 carrot - julienned
1/2 daikon radish - sliced lengthways
1 cucumber - sliced lengthways
1 cup water
3/4 cup rice wine vinegar
1 Tbls white sugar
1 tsp salt
PORK BELLY BITES:
500g Pork belly - cut into 1 inch cubes
1 Tbls light oil
1 tsp salt reduced soy
1/2 tsp mirin
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp fine black pepper
SAUCE:
3 cloves garlic - crushed
1 inch piece of ginger crushed
1/4 cup honey
1/4 cup soy sauce
3 Tbls rice wine vinegar
2 Tbls hoisin sauce
1 Tbls sesame oil
1/2 tsp Korean red pepper flakes - or to taste
GARNISH:
oakleaf lettuce, sliced chilli, spring onion curls, vegetable flowers (optional)
Rice to serve - optional

Place your water, rice wine vinegar, sugar and salt into a bowl and stir until sugar is dissolved. add your carrot, radish and cucumber and refrigerate until ready for use.
Preheat your air fryer to 200C. Combine your oil, salt reduced soy, mirin, garlic powder, salt and black pepper in a bowl. Add your pork belly cubes and massage to coat well.
Spread the pork cubes single layer on your air fryer tray (you can use baking paper for less mess) cook for 15 minutes flipping twice during that time to ensure even cooking.
whilst the pork is cooking combine your garlic, ginger, honey, soy sauce, rice vinegar, hoisin, sesame oil and red pepper flakes in a pot and bring to the boil. Boil for 5 minutes or until reduced to your liking.
Check your pork, if they need a little longer then keep cooking in 3 minute intervals until they are cooked to your liking.
PLATING: Place your lettuce leaves on the plates and top with your drained pickled vegetables, garnish with chilli slices and spring onion.Place your rice (if using) onto the plate and place your pork belly bites on the side. Glaze the pork with the sauce or serve in a dipping bowl on the side.
Enjoy!