Eosinophilic Esophagitis Friendly Air Fryer Pork Belly
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Learn more →Ingredients
4 servings
- 2 lb pork belly, skin-on, cut into 1-inch-thick slabs
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
For the glaze
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
For serving
- 2 scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the pork belly slabs completely dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika. Rub the spice mixture evenly over all sides of each slab.
- 2
Arrange the seasoned pork belly in a single layer in the air fryer basket, skin side up, leaving a little space between each piece. Let the pork rest at room temperature for 30 minutes — this helps the seasoning adhere and promotes even cooking.
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