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Dry out the pork belly skin the day before by placing it in the refrigerator - the cold, dry air acts as a low-temperature dehydrator, gradually pulling moisture from the skin. Skin side up, uncovered 24hrs
Pound tge fennel seeds amd pepper in a mortar. Add garlic rosemary amd salt and continue to pound until paste achieved.
Press firmly onto meat sidefirmly . Take care not to get on skin side
Turn over gently and rub skin with oil and sprinkle liberally with salt
Preheated air fryer to 200
Make a 'tray' out of tinfoil to protect the meat during cooking and save the precious cooking juices
Cook the pork belly in an air fryer for 30mins, using the high-speed fan and confined cooking chamber to crisp the skin
Reform tray if opens during cooking
Rest the pork belly in foil tray for 20 mins and collect the resting juices to serve alongside
Cut with serrated knife
Serve with apple coleslaw (vinegar-based), buttered soft white bread, and spicy mustard, or as a traditional roast with trimmings