The pork belly was marinated overnight with 150 Proof Rum and blackened Seasoning. We poached the pork belly for 8 minutes, let it stand for 10 minutes and then dried off the excess liquid

Once dry, it is seasoned with Blackened Seasoning and cooked in the air fryer for about 1.5 hours at different temperatures and settings; see the full recipe. Well worth the wait for this little appetizer and something not often served. Mimosa Marmalade from Stonewall Kitchens was a perfect match; heat it and serve it with some Fresh French Bread

Cheers from Alevia's Kitchen @3ish Acres!