Air Fryer
Pork Tenderloin
Christmas Pork Belly
With perfectly crackled skin, tender layers, and warm seasonal flavours, it’s a show-stopping dish that brings comfort, celebration, and unforgettable taste to every holiday table.
Prep:
10 minutes
Cook:
90 minutes
Serves:
8 to 12
Best Cuts:
Cooking Method:
Ingredients
Pork belly (about 1.2–1.5 kg)
Glaze
- 1 tablespoon unsalted butter
- ½ cup honey
- ¼ cup white wine
- ¼ cup ground chipotle chile
- Garlic salt, to taste
- Pepper, to taste
- 1 cup mixed nuts (almonds, pecans, or walnuts)
- ½ cup candied fruits (chopped)
Cooking Instructions
Step 1
Prepare the Pork Belly: Season generously with garlic salt and pepper on all sides then let it rest at room temperature for about 30 minutes.
Step 2
Make the Glaze: In a small saucepan over medium heat, melt the butter and add the honey, white wine, and ground chipotle chile. Then stir until well combined and slightly thickened (about 3–5 minutes). Taste and adjust seasoning if needed, add more honey for sweetness or more chipotle for spice.
Step 3
Roast the Pork Belly: Preheat the oven to 375°F (190°C). Place the pork belly in a roasting pan, skin side up and brush a layer of the glaze over the top. Roast uncovered for 1½ hours, basting every 30 minutes with more glaze.
Step 4
Add the Holiday Touch: In the last 15 minutes of roasting, sprinkle the nuts and candied fruits around the pork belly. Brush one final layer of glaze over the pork and let it caramelize slightly. The skin should be golden and slightly crisp, and the glaze thick and shiny.
Step 5
Rest & Serve: Let the pork belly rest for 10 minutes before slicing. Spoon the roasted nuts and candied fruits over the top before serving for a festive presentation.
For perfect pork belly, start by drying the skin overnight in the fridge to help achieve maximum crispiness. Lightly score the skin to encourage even fat rendering and begin roasting at a high temperature before lowering the heat to tenderize the meat. Season generously with salt, use a roasting rack for even cooking, and always let the pork belly rest before slicing to keep it juicy.
Don’t forget to save the drippings, they add incredible flavour to roasted potatoes or gravy.
