How to make the CRISPIEST Air Fryer Pork Belly
like a pro
What you’ll find in this post:
A little catch up
Recipes I’ve made this week (that I think you’ll love)
Read of the week
One of my FAVE pizza places in London
How to make the CRISPIEST Air Fryer Pork Belly
Before getting into today’s post, I wanted to remind you of all the fun things I have going on. From releasing my very first cookbook to hosting a cooking class at Jamie Oliver Cookery School, so let’s dive into it!
My cookbook “The World Is Your Dumpling” is officially out in the UK!
For those of you in the USA, my book will be out on October 26th, so make sure to preorder here!
Jamie Oliver Cookery School cooking class SOLD OUT…but don’t worry, check out the events below!
Come with me to CookBookBake in Hove/Brighton 17th Oct for a cooking demo, book signing, and lots of fun chats! Get your tickets here.
Join me for a hands-on cooking class at Jericho Kitchen in Oxford on 15th Nov to learn how to master several dumpling recipes from my cookbook! Tap here to grab a ticket!
A Little Catch Up
Now that we’ve covered the pork belly announcement, hiiiii!! Happy September (even though we’re coming to the end of it now eeeek)! I hope you’re having a gorgeous day and excited for the weekend.
The last three weeks have been a whirlwind of emotions, events, and catching up, so apologies for not having been in contact for a while (sending hugs).
Recipes I’ve Made This Week (that I think you’ll love)
Stir-Fried Broccolini aka tenderstem broccoli or aspirations - A simple yet effective way of cooking tenderstem broccoli. I’ve served mine with a rather addictive Thai-inspired sauce.
Cowboy Casserole - We have just moved flats and our new fridge is rather small. So, I’m trying to explore different recipes that require minimal fridge space for fresh ingredients. Enter the chat: cowboy casserole. It’s a comforting and simple casserole dish that predominantly uses tinned goods. It’s a banger and the cowboys loved it, so check out if you fancy!
Beef & Sweet Potato Topped with Cheese Sauce - Another “hug in a bowl” kind of recipe, perfect for those colder days. I’ve topped the cheese sauce with ‘nduja (an Italian spicy sausage paste) and fresh pesto, but you can omit these if you don’t have them!
Read Of The Week
I’m really enjoying Honey and Dust by Piers Moore Ede, a beautifully written travel memoir that captures the richness of culture, nature, and personal discovery as he explores the ancient art of beekeeping in remote corners of the world.
His writing is vivid and poetic, making you feel like you’re right there with him, tasting honey and soaking in the beauty of each place. A perfect read for anyone who loves thoughtful travel stories!
One of my FAVE pizza places in (south) London
Is a joint called Metro in Clapham Junction. It’s a laid-back vibe, run by Diego Palladino, a bearded, tattooed Neapolitan who’s very very good at making wood-fired pizzas. I’ve tried several from their pizza selection, but I always go back to Diego’s Pepperoni. Here’s the dish description…
Pomodoro San Marzano DOP, fior di latte di Napoli, pepperoni, 'nduja, sausages, sweet piquante peppers, caramelised red onions, rocket, ricotta, parmesan, basil, EVO oilYUM!
The CRISPIEST Pork Belly
Crispy pork belly done well is quite hard to come by. A few weekends ago, for example, we went out for a Sunday roast and ordered the roast pork with crackling. Naturally, I was expecting a gorgeous slab of crackling…moist with oily fat on the underside of the skin, and golden and crispy on the upper side.
Sadly, it was rather disappointing. It was totally overcooked, and tasted like crunchy cardboard. The remaining parts of the roast were a solid 7/10 but let’s just say I wasn’t over the moon about spending an arm and a leg on something that was pretty average.
SO, if you feel the same way about crispy pork belly and want to MASTER it at home…I have perfected the recipe for you and have shared it on my website for you to make whenever you get that crispy, fatty, yummy craving.
Tap on the image below to get the recipe!
Let me know if you give any of these recipes a go!
Em xx