Crunchy Christmas crostini
The tanginess of the salad beetroot pickles goes well with stilton, but you can use chutney if you prefer
Pork belly bites
Serves 10 - 12
Easy
Prep:
Cook:
Serve these moreish mini pork ribs flavoured with clementines and chilli jam as part of a buffet or as canapes. They're ideal at Christmas to serve a crowd
Skip to ingredients
- 1kg skinless pork belly
- 120g chilli jam
- 60ml soy sauce
- 3 clementinesor easy peelers, juiced
- 1 ½ tbsp caster sugar
- thin cucumber stripsto serve
Nutrition: Per serving (12)
- kcal200
- fat11g
- saturates4g
- carbs11g
- sugars10g
- fibre0g
- protein14g
- salt0.95g
Method
step 1
Heat the air fryer to 170C. Put the pork belly in the centre of a large piece of foil and cover with a splash of water. Wrap tightly and cook for 1 hr 15 mins-1 hr 30 mins until cooked through. Remove and leave to cool. Will keep chilled for up to three days.
step 2
Once cooled, cut into bite-sized pieces (about 3 x 5cm), then heat the air fryer to 180C. Add the pork belly pieces to the air fryer basket and cook, turning once or twice, for 20-25 mins.
step 3
Meanwhile, tip the chilli jam, soy sauce, clementine juice and sugar into a medium saucepan with 3 tbsp water. Bring to a simmer over a medium heat and bubble for 2-3 mins until reduced slightly and the sugar has melted.
step 4
Tip the pork belly pieces into the saucepan and stir to coat, then cook in the air fryer for another 3-5 mins until sticky and browned. Once cool, will keep chilled for up to three days. Serve threaded onto skewers with cucumber strips.
