1. Prepare the pork belly:

• Ensure the skin is dry. Score and prick all over with a kebab stick.
• Turn the pork over and cut through the meat in three incisions.

2. Season the meat:

• Crush the salt and fennel seeds, then mix with garlic.
• Rub this mixture into the cuts on the pork.

3. Roast the pork:

• Place pork flesh-side down on the inner tray and brush with vinegar.
• Set the air fryer to Roast at 190°C for 35 minutes.
• After 35 minutes, open the drawer, brush the pork with olive oil, and roast for an additional 20 minutes at 190°C.

4. Make the BBQ sauce:

• Mix all sauce ingredients in an oven-proof bowl.
• Once the pork has finished cooking and is resting, place the bowl in the air fryer drawer on Reheat at 70°C for 10 minutes. Mix well.

5. Serve:

• Cut the pork belly into portions and drizzle generously with the warmed BBQ sauce.
• Serve with your choice of flavourful greens, roasted fennel, or an Asian-style coleslaw.

Tip: Ensure the pork skin is completely dry before scoring to achieve maximum crispiness.

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