Stuffed pork belly in the Air Fryer
A classic Danish pork belly stuffed with a juicy filling and a hint of fresh parsley and red bell pepper – perfect for a cosy dinner.
Equipment
- Air fryer
- Cutting board
- Sharp knife
- Filling bowl
- Spoon
- Kødnåle eller kødsnor
Ingredients
- 1 pcs pork belly approx. 1.2 kg
- 500 g minced pork
- 1 pcs onion finely chopped
- 2 clove garlic crushed
- 1 pcs egg
- 3 tbsp breadcrumbs
- 3 tbsp Fresh parsley
- 1 pcs bell pepper finely chopped
- 3 tbsp Salt and pepper
- 2 dl vegetable stock for basting
Instructions
Prepare the filling:
- Mix 500 g minced pork, chopped 1 pcs onion, crushed 2 clove garlic, 1 pcs egg, 3 tbsp breadcrumbs, 3 tbsp Fresh parsley, chopped 1 pcs bell pepper, 3 tbsp Salt and pepper in a bowl.
- Mix everything together well so the filling is smooth and even.
Stuff the pork belly:
- Cut a pocket in the middle of the 1 pcs pork belly (or just below the fat edge, at the skin) so you can fill it with the stuffing.
- Spread the filling evenly in the pocket.
- Close the opening with meat skewers or kitchen string.
Prepare the skin:
- Dry the skin thoroughly and rub it with salt so it turns crispy during cooking.
Preheat the air fryer:
- Set the air fryer to 200 °C and preheat for 5 minutes.
- (Pre-program it, or let it run for a couple of minutes before cooking)
Cooking:
- Place the pork belly in the air fryer with the skin facing up.
- Cook at 200 °C for approx. 45 minutes.Start onlinekøkken uret her
- Then lower the temperature to 180 °C and cook for a further 25-30 minutes.Start onlinekøkken uret her
- Baste regularly with 2 dl vegetable stock for extra flavour.
Resting:
- Take the pork belly out once it's done, and let it rest for 10 minutes before slicing.
Notes
- If the skin isn't crispy enough, you can give it an extra 5 minutes at 220 °C at the end.
- Serve with boiled potatoes, brown gravy and red cabbage for a classic Danish meal. NOTE:
Once the pork belly is stuffed, make sure the filling reaches a core temperature of at least 75 °C to be safe to eat. That's why the cooking time is a little longer than for a plain pork belly.
- Serve with boiled potatoes, brown gravy and red cabbage for a classic Danish meal. NOTE:
Once the pork belly is stuffed, make sure the filling reaches a core temperature of at least 75 °C to be safe to eat. That's why the cooking time is a little longer than for a plain pork belly.
Nutrition
Calories: 533kcalCarbohydrates: 7gProtein: 62gFat: 27gSaturated fat: 9gPolyunsaturated fat: 3gMonounsaturated fat: 11gTrans fat: 0.003gCholesterol: 217mgSodium: 1656mgPotassium: 1107mgFiber: 1gSugar: 1gVitamin A: 268IUVitamin B1: 2mgVitamin B2: 1mgVitamin B3: 16mgVitamin B5: 2mgVitamin B6: 2mgVitamin B12: 2µgVitamin C: 7mgVitamin D: 1µgVitamin E: 0.4mgVitamin K: 33µgCalcium: 51mgIron: 3mgMagnesium: 77mgPhosphorus: 641mgSelenium: 81µgZinc: 6mgFolic acid: 4µgNet carbohydrates: 6g
