Pork belly, salt and an air fryer. Forty minutes, flipped once.
Cooking times stay about the same. Use a bigger pan, or two, when making more.
[Johnny: a few lines on why pork belly is on the list, what to serve it with, and a spoons rating.]
Each step sits next to the ingredients it uses, and moves further right as the cook goes on.
A heavy line is a safe place to stop and rest.
A dashed line starts an optional part.
Rest Safe to stop Don’t stop here tell you when you can take a break.
Standing or Can sit, and a time, show what a step asks of you.
Tick Done as you go. Your ticks stay on this device, so you can come back to where you left off.
Slice the pork belly into strips roughly 1 to 1½ inches wide and 12 inches long.
Slice each strip crossways, ALMOST all the way through the fat layer, every inch or so. It will look like an accordion or a slinky. This exposes the inside enough to cook thoroughly.
Salt lightly all over.
Air fry. Lay the strips on their sides in the fryer. Fry 20 minutes, flip onto the other side, and fry 20 minutes more.
Rest 20 minutes, flip, then 20 more.
Lightly season and serve.
The short version, for once you’re comfortable with the recipe. Print it on its own and keep it by the stove.