Air Fried Pork Belly Salad with Creamy Honey Dressing

Crispy, creamy and easy! The Clover Double Cream Plain Yoghurt in the dressing ties everything together.

Recipe by: Nicole Snelling


  • Pork belly:
  • 1-1.3kg Pork belly
  • 2 Tbsp olive oil
  • 1 Tbsp sugar
  • 1 tsp Chinese 5 spice
  • 1 tsp White pepper
  • ½ tsp Salt
  • Salad:
  • 1 baby red cabbage, thinly sliced
  • 1 Green apple, cubed
  • 2-3 spring onion stalks, thinly sliced
  • ¼ Cup Toasted walnuts or pecan nuts
  • Dressing:
  • ½ Clover Double Thick Plain Yoghurt
  • 1 Tbsp whole grain mustard
  • 2 Tbsp Honey

How To Make Air Fried Pork Belly Salad

1. Score the pork belly skin.
2. Combine the olive oil, sugar, Chinese 5 spice, white pepper and salt into a mixing bowl and rub into meat part of the pork belly.
3. Pat the skin side down with paper towel and poke a few holes in the skin using a skewer or sharp knife. Cut the pork belly to size if needed to fit into your air fryer.
4. Place the pork belly into some tin foil, creating a “basket” for the pork belly to sit in with its skin side facing up.
5. Place the pork belly into the air frier to cook for 30 minutes. Then brush the top skin with some more oil and place back to cook for another 30-40minutes until the skin has crisped up and the meat has cooked through. Once cooked cut up the pork belly and serve with the remaining salad ingredients and top with dressing.
6. To prepare the dressing, add all the ingredients together into a mixing bowl and combine. Add more yoghurt to reach your desired consistency.

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