Crust patties from the air fryer

Ingredients for 4 servings:

• 1.2 kg pork belly with rind
• 1 tsp salt, coarse
• 1 tsp caraway seeds
• 1 tsp BBQ seasoning mix

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 30 minutes

a crusty belly without much work

Using a sharp knife or, even better, a disposable scalpel (available online or at a pharmacy), cut crosswise into the rind so that the cuts determine the thickness of the slices. Rub the roast on all sides, except the rind, with a little caraway, the BBQ seasoning, and a pinch of salt. Then turn the piece of meat over and season the rind well with the remaining salt, about 1/2 teaspoon, and the remaining caraway, rubbing the salt and caraway into the cuts. Place the roast in the air fryer. If the piece of meat is small and thick, roast for one hour at 160°C. Then increase the temperature to 200°C for 10-15 minutes to allow the crust to pop. If the piece of meat is rather flat, cook at 180°C for about 40 minutes and then, if necessary for the crust, cook for a few more minutes at 200°C. Remove, let rest briefly, and slice. Tastes great on a roll or with roasted vegetables. Tip: If you have any leftovers, use the meat the next day for Gröstl (a kind of gravy) or Kung Bao (a kind of kung bao).