Instant Pot Vortex

Your Vortex air fryer turns out the crispiest pork belly, with minimal effort. The drawer is also large and spacious to fit family sized portions. Plus it’s super easy to wipe clean and wash afterwards.

Asian pork belly

Serves: 4 
Preparation: 15 minutes 
Cooking: 1 hour

Ingredients:

  • 1,5k pork belly 
  • 1 tsp fine salt  
  • 1 T fennel seeds 
  • 1 T vinegar 
  • 1 T olive oil  

BBQ Sauce 

  • 2 T brown sugar 
  • 1 tsp Minced garlic  
  • ½ cup tomato sauce  
  • 1 tsp smoked paprika 
  • 4 tsp Worcestershire sauce  

Method:

Make sure the skin of the pork is dry. Score and prick all over with a kebab stick, then turn the pork over and cut through the meat in three incisions. 
Crush the salt and fennel seeds and add the garlic and rub the mixture in the cuts. 
Place the pork flesh side down on the inner tray and brush with vinegar. Set to Roast function at 190C for 35 minutes. When complete, open the drawer, brush the pork with olive oil and return and set for an additional 190֯C for 20 minutes. 
 
While the pork belly roasts, prep the sauce by mixing all the ingredients together in an oven-proof bowl. While the finished pork belly rests, place the bowl in the vortex drawer and set to Re Heat at 70c for 10 mins to cook up. Mix well and then drizzle all over the cut-up pork belly.  Serve with your choice of flavourful greens, roast fennel or an Asian coleslaw side.

Jam and cream donuts

Tea o'clock!!!

Makes 8 - 10
Prep time: 25 minutes plus 1 hour rising time  
Cook time: 9 minutes  
 
Ingredients:

  • ½ tsp salt  
  • ¼ cup sugar  
  • 4T butter, melted and cooled 
  • 1 large egg  
  • 3 cups flour  
  • 1 cup milk, warm  
  • 2 ½ tsp yeast  
  • 1 tsp vanilla  
  • Jam to serve  
  • Whipped cream to serve  

Method:

To make the dough, combine 1t sugar, yeast and milk, mix and allow to rest until bubbly. Add the remaining salt, sugar and egg to the yeast. Add the butter and two cups of flour, mix until smooth, add the last to up of flour and knead until smooth. Cover with cling wrap for 30 mins. Punch down and roll out to about 3cm thick then cut into 7cm rounds. Allow to rise for another 15 mins on a greased tray.

While waiting to rise, spray drawer with vege oil and set to Air Fry for 7 minutes at 180C to pre-heat. Then add the donuts carefully and turn halfway. Check they’re done (if not allow another 2 / 3 minutes on Air Fry. Remove them and allow to cool slightly. While warm, lather in melted butter then coat in sugar and fill with jam and cream. 

WATCH THE FULL RECIPE