Crispy Cajun Pork Belly with Baby Potatoes & Hot Honey Cucumber Salad
Tender pork belly is cooked until irresistibly crisp in the air fryer, then glazed with hot honey and cider vinegar. Served with crispy baby potatoes and a refreshing cucumber herb salad, it’s a simple sharing dish packed with flavour.
Ingredients
- 500 g pork belly cut into 2cm cubes
- 2 tbsp Cajun seasoning
- 1 tbsp sunflower oil
- Salt and freshly ground black pepper if needed
- 500 g baby potatoes cooked and cooled
- 1 tbsp sunflower oil
- Salt and freshly ground black pepper
- 1 small cucumber
- 2 tbsp flat-leaf parsley chopped
- 2 tbsp fresh basil leaves torn
- 1 tbsp fresh mint leaves torn
- 1 tbsp cider vinegar
- 1 tbsp sunflower or olive oil
- 1 tbsp hot honey plus extra for the pork belly
- Salt and freshly ground black pepper
Instructions
- Place the pork belly into a large bowl. Add the Cajun seasoning, sunflower oil and a little salt and black pepper if needed. Toss well until every piece is evenly coated.
- Transfer the pork belly to one drawer of a dual-drawer air fryer.
- Place the cooked baby potatoes into a second bowl. Drizzle with the sunflower oil, season with salt and black pepper and toss well. Transfer to the second air fryer drawer.
- Cook both at Max Crisp for 15–20 minutes, shaking the pork halfway through and turning the potatoes once during cooking. The pork should be crisp and cooked through, while the potatoes should be golden with crispy edges.
- Meanwhile, use a vegetable peeler to slice the cucumber into ribbons and place into a bowl. Add the parsley, basil and mint. Drizzle over the cider vinegar, oil and hot honey, then season with salt and black pepper. Toss gently to combine. Once the pork belly is cooked, transfer it to a clean bowl. Drizzle with a little extra hot honey and a splash of cider vinegar, then toss gently until evenly coated.
- Arrange the crispy potatoes on a large serving platter. Spoon over the glazed pork belly and finish with the cucumber herb salad. Serve immediately while the pork is hot and crispy.
- Chef’s Tip: If you don’t have hot honey, simply stir a pinch of chilli flakes or a little chilli sauce into runny honey. The sweet heat works beautifully with the crispy pork belly.