Spicy Pork Belly Roll

I'm going to make you the best sandwich in the world. I know, it's a big call, but it's crispy pork crackling pork belly with a chili mayonnaise. It is stunning. And I'm gonna cook my pork belly in the air fryer. I find it really easy, and it cooks in almost half the time. So I've dried this out in the fridge overnight. You want it to be dry so you get beautiful crackling. I've also scored it, and you can get your butcher to do that if you like. I'm gonna turn it over And just add a small drizzle of olive oil. You don't need much, just a little bit. Some salt. I also like to add some fennel because this is an Italian style sandwich. So some fennel seed that's just been crushed. That just goes so nicely with the pork and our chili sauce. I only like to add the fennel on the flesh side, not the skin side because it'll burn. So a tiny bit more oil, just a drizzle. And we'll rub that in. And then, of course, another good cracker salt. OK, this now goes into the air fryer. Hot air fryer, so around the 200 to 210 mark. Essentially, we're cooking this for about half an hour at this stage just to set that crackling. So once it's golden and blistered, I'm gonna turn it down to 160 and cook it for about 20 minutes. Look at this stunning piece of pork. Crispy crackling. I have allowed it to rest. And I'm just gonna slice it now and have a listen to this. Oh, that's what we're after. Now, because it's going in a sandwich, you don't want this to be really thick. So nice, thin slices. And as you can see, I'm using a serrated knife here. I just find it much easier to slice through that crackling. If you like, you can even turn it the other side like this for even more control. And then slice through the meat and then the crackling. Oh, is there a better sound? Crispy crackling. So good. OK, that's ready to go. Now on to our chilli mayonnaise. So some whole leg mayonnaise into a bowl. And then the all-important chilli. You want to use a really good quality one. This one's made in Australia with cayenne peppers. It's got the white vinegar in it, so you've got that zing and the salt. And look at that vibrant colour. It's also got extra virgin olive oil in it. So I'm using the hot one, but it also comes in a mild and extra hot if you like it really, really hot. So get some of the chunks of chilli and also that oil. We'll pop that in there. And we just want to mix it into the mayonnaise like this. And look how it stains it. So delicious. I've got a baguette. And you want to generously spread all of this chilli mayonnaise over the baguette. You can use ciabatta, you can use a classic baguette, any type of bread you like. I do recommend, though, something crispy and crunchy, though. Little bit more on the top. OK. We need some peppery rocket just on the bottom there so it wilts slightly from the pork. And I just want to squeeze over some lemon juice just to dress the rocket leaves. Got a large board here. Pop that on. And then our lovely crispy pork. We just want to layer that just on the bottom there. You don't want to be stingy with the pork. You really want to fill that up. If you love chilli like I do, drizzle of extra chilli sauce over the top, just on that meat there. Squish it together so all those flavours mingle. And that right there is the best sandwich, in my humble opinion.