Spicy Pork Belly Roll | Easy Air Fryer Pork Recipe | Everyday Gourmet 2026

Name: Spicy Pork Belly Roll
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 1 roll
Cuisine: Australian
Ingredients: 1 tsp olive oil; 1kg pork belly, skin scored; 1 tsp fennel seed, crushed; 1 crusty baguette; 1–2 tbsp Italian-style hot chilli; 2–3 tbsp mayonnaise; Juice of ½ lemon; 1 handful of rocket leaves; Salt and pepper

Learn how to make Justine’s Spicy Pork Belly Roll. Crispy crackling pork belly cooked in the air fryer until perfectly golden, sliced and piled into a crusty baguette with chilli mayo, rocket, and a squeeze of lemon.

Full Recipe: https://everydaygourmet.tv/recipes/spicy-pork-belly-roll

Ingredients:

1 tsp olive oil

1kg pork belly, skin scored

1 tsp fennel seed, crushed

1 crusty baguette

1–2 tbsp Italian-style hot chilli,

2–3 tbsp mayonnaise

Juice of ½ lemon

1 handful of rocket leaves

Salt and pepper

Method:

Pat the pork dry with a paper towel, then place it in the fridge, uncovered, to air-dry overnight.

Bring the pork out of the fridge 1 hour before cooking.

Preheat the air fryer (or oven) to 210°C.

Rub the pork with oil and season with salt and pepper. Season the flesh side with the crushed fennel seeds. Place in the air fryer basket and cook for 25–30 minutes, or until the crackling is crisp and golden. Reduce the heat to 160°C and cook for a further 20–25 minutes. Rest pork for 10–15 minutes.

Mix the mayonnaise and chilli. Spread on each side of the baguette. Add a generous handful of rocket leaves and a squeeze of lemon juice. Slice the pork and add it to the baguette, then sandwich it together.

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Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.

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Una deliciosa receta de rollo de cerdo picante con panceta crujiente cocinada en la freidora de aire hasta quedar perfectamente dorada, rebanada y apilada en una baguette crujiente con mayonesa de chile, rúcula y un toque de limón.

Ingredientes para Spicy Pork Belly Roll

1 cucharadita de aceite de oliva

1kg de panceta de cerdo, piel marcada

1 cucharadita de semillas de hinojo, machacadas

1 baguette crujiente

1–2 cucharadas de chile italiano picante

2–3 cucharadas de mayonesa

Jugo de ½ limón

1 manojo de rúcula

Sal y pimienta

Instrucciones para Spicy Pork Belly Roll

Pat the pork dry with a paper towel, then place it in the fridge, uncovered, to air-dry overnight. Bring the pork out of the fridge 1 hour before cooking. Preheat the air fryer (or oven) to 210°C. Rub the pork with oil and season with salt and pepper. Season the flesh side with the crushed fennel seeds. Place in the air fryer basket and cook for 25–30 minutes, or until the crackling is crisp and golden. Reduce the heat to 160°C and cook for a further 20–25 minutes. Rest pork for 10–15 minutes. Mix the mayonnaise and chilli. Spread on each side of the baguette. Add a generous handful of rocket leaves and a squeeze of lemon juice. Slice the pork and add it to the baguette, then sandwich it together.

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