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:
- 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.
- Zest the clementines into a bowl, then add the salt, sugar, pepper, and chopped garlic. Mix well.
- Place the pork belly meat-side up and rub the clementine mixture into the flesh.
- 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.
- 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.
- Select Roast and set the temperature to 145°C for 1 hour.
- After 1 hour, fold the foil closer around the pork belly as the meat will have shrunk.
- Select Roast again and set the temperature to 155°C for 30 minutes.
- Once finished roasting, remove the belly from the foil tray and place it back in the basket, skin-side up on the grill plate.
- Select Air Fry and set the temperature to 205°C for 35 minutes. No preheating needed.
- Check the pork belly after 20 minutes and cook until the crackling puffs up and bubbles.
- Let the pork belly rest for 5–10 minutes before slicing.
Enjoy!
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