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Air Fryer Sticky Asian Pork Belly Rashers

  • 4 Serves
  • 15 minutes
  • 30 minutes

Recipe supplied by Australian Pork Limited.



4 Serves*
800 g pork belly rashers
1 tablespoon peanut or vegetable oil
2 teaspoon sesame oil
1 teaspoon Chinese five-spice powder
2 tablespoon hoisin sauce
2 tablespoon brown sugar
Steamed jasmine rice, bok choy and broccolini, to serve
Sweet chilli sauce, to serve
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Using a kitchen scissors, cut the rind from pork rashers. Discard rind. Cut rashers in half.
  2. Combine oil, 1 teaspoon sesame oil and ½ teaspoon Chinese five spice powder in a small bowl. Brush pork on all sides with mixture.
  3. Preheat your air fryer to 190°C if required. Air fry pork in 2 batches. Place half of the pork in a single layer in the air fryer basket, leaving space around each for hot air to circulate. Air fry on 190°C for 12 minutes.
  4. Meanwhile, combine hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil and remaining ½ teaspoon Chinese five-spice powder in a bowl. Mix until smooth and well combined.
  5. Brush pork on both sides with hoisin mixture. Air fry at 190°C for 3 minutes or until golden.
  6. Repeat using remaining pork and hoisin mixture. Note, you can add the first batch of pork and air-fry 1 -2 minutes at the end of cooking the second batch.
  7. Slice pork and serve with steamed rice, bok choy and broccolini. Serve with sweet chilli sauce, if liked.

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