Clever shortcuts and a handy benchtop appliance join forces to get dinner on the table – producing golden, crunchy results in double-quick time.Steph de SousaMay 22, 2026Former MasterChef contestant turned cookbook author Steph de Sousa describes pork belly as the king of all meats. “When you cook it right, it has a beautiful balance of crispy fat and tender meat, creating a melt-in-your-mouth experience with every bite.” Best of all, you don’t need to spend hours babysitting the oven to achieve it. Her weapon of choice is the air fryer, which does all the hard work for you.Cooking a big batch of pork belly chunks ahead of time gives you a head start on several snacks or meals. Steph de Sousa, author of No Stress Recipe Queen.Alana LandsberryHer tip for the perfect bite? “Keep in mind that they will shrink as they cook. I like to go for slightly larger bite-sized pieces to make sure they don’t get too small after frying.”The hands-off meal ideas below, from her fourth cookbook, No Stress Recipe Queen, are made for busy days, long to-do lists and anyone who wants to reclaim their time with dinner that basically cooks itself.The best recipes from Australia's leading chefs straight to your inbox.Sign upStore-bought bao and slaw transform glazed pork belly bites into a speedy weeknight dinner.Alana LandsberryAir fryer sticky pork belly bitesLet’s talk about pork belly. Once you’ve nailed these crispy, sticky little bites of heavenly pork, you can serve them three delicious ways – bao buns, salad or fried rice – for your dinner wins.INGREDIENTS2 tsp salt 2 tsp garlic powder 1 tbsp Chinese five-spice1kg pork belly, cut into bite-sized piecesFor the sticky sauce2 tbsp dark soy sauce 2 tbsp honey 1 tbsp oyster sauce 1 tsp crushed ginger 1 tsp crushed garlic juice of 1 lime 1 tsp chilli powder (optional)METHODCombine the salt, garlic powder and five-spice. Then, toss your pork belly pieces with the spice mix. Arrange your spiced pork belly pieces in your air fryer in one layer. Don’t worry if you can’t fit them all at once; you can always do a second batch. Set the temperature to 200C and the time for 15 minutes, then cook, giving them a shake halfway through to ensure even cooking. While your pork is sizzling away, get started on the sticky sauce: whisk together the sauce ingredients in a large bowl to combine. When your pork belly bites are crispy and golden, toss them in the sauce so every piece is sticky and shiny. Return them to the air fryer basket. Set the temperature to 200C and the time for 5 minutes, then cook until sticky and glazed. Serve straight up or turn them into dinner magic!Serves 4Sticky pork belly bao bunsSteam 12 frozen bao buns following the packet instructions. In a bowl, mix 250g coleslaw mix, ½ bunch of coriander leaves, the juice of 1 lime, and 1 teaspoon each of caster sugar and salt. In another bowl, mix ½ cup of mayonnaise and 1 tablespoon of hot sauce or sweet chilli sauce. Fill the bao with slaw, 500g reheated sticky pork belly bites, the chilli mayo and sliced fresh chilli, if you like it hot.A crisp, brightly flavoured Asian salad complements sticky pork belly cubes.Alana LandsberrySticky pork belly Asian saladToss together a 300g packet of coleslaw, 2 diced Lebanese cucumbers, ½ bunch of mint leaves, ½ bunch of coriander leaves, ½ cup roasted peanuts and 100g packet of crunchy fried noodles.In a bowl, whisk the juice of 1 lime with 1 tablespoon each of fish sauce and sweet chilli sauce until combined. Pour the dressing over the salad. Give it a shake to coat. Pile the salad into bowls and top with 500g hot pork belly bites. Serve with lime wedges and fresh sliced chilli.Sticky pork belly adds a special touch to a simple bowl of fried rice.Alana LandsberrySticky pork belly fried riceHeat a splash of oil in a wok or pan, pour in 4 lightly beaten eggs, then scramble them. Remove the egg and set aside. Add another splash of oil to the wok. Cook 1 tablespoon of crushed garlic, 1 tablespoon of crushed ginger and 2 cups of frozen peas, corn and carrots for 3 minutes, or until heated through.Add 3 cups of cold cooked rice and toss until hot. Add 2 tbsp soy sauce, 1 tbsp oyster sauce and the scrambled eggs and toss again. Turn off the heat and mix through 1 bunch of sliced coriander leaves. Scoop into bowls, top with 500g reheated pork belly bites and 2 sliced green onions. Dig in! Photo: This is an edited extract from No Stress Recipe Queen by Steph de Sousa, photography by Alana Landsberry, published by HarperCollins Publishers, $29.99.More:Cookbook extractsQuick & easyFamily mealsMidweek dinnerAir fryerFrom our partners