Instant Pot Clementine pork belly

Servings: 6
Prep time: 15 minutes
Cook time: 2 hours
Total time: <2.5 hours
Difficulty (1-5): 2
Main highlights for promoting this post: Christmas, ultimate pork belly — juicy and flavorful with fall-apart meat and crispy crackling. Long cook time but very hands-off and super easy.

Ingredients: 

• 1.8 kg center-cut pork belly
• 3 clementines
• 1 tsp salt
• 1 tsp sugar
• 1 tsp freshly ground black pepper
• 1 garlic clove, finely chopped
• 50 ml olive oil
   

Method:

1. Using a sharp knife, lightly score the skin of the pork belly in 1/2 cm strips, making sure not to cut too deep through the fat into the meat.
2. Zest the clementines into a bowl, then add the salt, sugar, pepper, and chopped garlic. Mix well.
3. Place the pork belly meat-side up and rub the clementine mixture into the flesh.
4. Lay the pork belly skin-side up on a large piece of foil. Fold the sides of the foil around the belly to form a snug foil tray.
5. Place the pork belly in the Air Fryer basket, skin-side up. Pat any excess oil from the skin and sprinkle extra salt over the top.
6. Select Roast and set the temperature to 145°C for 1 hour.
7. After 1 hour, fold the foil closer around the pork belly as the meat will have shrunk.
8. Select Roast again and set the temperature to 155°C for 30 minutes.
9. Once finished roasting, remove the belly from the foil tray and place it back in the basket, skin-side up on the grill plate.
10. Select Air Fry and set the temperature to 205°C for 35 minutes. No preheating needed.
11. Check the pork belly after 20 minutes and cook until the crackling puffs up and bubbles.
12. Let the pork belly rest for 5–10 minutes before slicing.

Enjoy!