½ red chilli, finely chopped (or ½ tsp dried chilli flakes)
1 tsp baking powder
1 tsp fine salt
± 2 Tbsp vegetable oil
1 apple, sliced
3 Tbsp hoisin sauce (for reduction)
Steamed basmati rice
Steamed greens (e.g., bok choy)
Toasted sesame seeds
Sliced spring onions
Prepare the Pork Belly Cut the pork belly into 4 pieces so it fits into the Duo Crisp inner pot. Lightly score the underside in a shallow cross pattern (about 2mm deep) to help absorb flavour.
Pressure Cook Add all pressure cook ingredients to the pot and stir. Place the pork belly into the liquid, ensuring the skin stays exposed above the surface. Sprinkle a little salt over the skin. Pressure Cook on High for 20–22 minutes, depending on thickness. Allow a 15-minute natural release.
Dry and Season the Skin Remove the pork and pat the skin completely dry. Cut thin slits through the top fat layer. Mix the baking powder and salt, then rub the mixture over the skin. Brush lightly with vegetable oil.
Make the Sauce Skim excess fat from the cooking liquid using paper towel (twice if needed). Transfer the liquid to a small pot, remove the star anise, add the hoisin, and simmer until reduced by half and thickened (± 15 minutes).
Air Fry / Grill the Pork Belly Return the inner pot to the Duo Crisp. Insert the air fryer basket with the rack halfway. Lay the apple slices on the rack and place the pork belly on top. Grill/Broil for 20–25 minutes, depending on thickness. If unsure, start with 20 minutes and add 5 more if needed.
Serve After crisping, transfer the pork belly to a board and slice. Serve with steamed rice, greens, and your favourite garnishes. Drizzle generously with the sticky hoisin reduction.
Why not try...
We take pride in paying attention to the smallest details in everything that we do. For us it’s more than just offering you quality at affordable prices - it’s about being proud to be part of our community.
