Air fryer caramelised Vietnamese pork recipe | EUROtoday
This is nice served with white rice, cucumber slices and julienned carrot or, for a lighter meal, in crunchy lettuce wraps.
Timings
Prep time: 10 minutes, plus coating time
Cook time: quarter-hour
Serves
4
Calories
222 kcal per serving
Ingredients
- 4 pork shoulder steaks (about 500g), trimmed of seen fats and thinly sliced
- 1 tsp cornflour
- ½ tsp bicarbonate of soda
- 40g brown sugar
- 1 tbsp fish sauce
- 1 tbsp gentle soy sauce
- 1 tsp darkish soy sauce
- pinch of pink chilli flakes
- 1½ tsp lemongrass paste
- olive oil spray
- ½ small pink onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp grated contemporary ginger
To serve
- handful of contemporary coriander, finely chopped
- 2 spring onions, sliced
- 1 pink chilli, sliced
Method
- Place the pork in a bowl. Add the cornflour and bicarbonate of soda with 1 tbsp water and depart for quarter-hour.
- Mix the sugar, fish sauce, gentle and darkish soy sauces, chilli flakes and lemongrass paste in a separate bowl and add 3 tbsp water.
- Preheat the air fryer to 200C for two minutes.
- Spray the pork with olive oil and place it immediately within the air fryer basket or use a foil/silicone liner that matches. Add a pinch of black pepper and air fry for 5-6 minutes, till it’s evenly caramelised across the edges. Turn the pork items midway by. Remove and put aside.
- Place the onion, garlic and ginger within the air fryer basket. Spray with extra olive oil and cook dinner for two minutes.
- Stir within the sauce and cook dinner for an additional 3 minutes, then add the pork and cook dinner for five minutes.
- To serve, scatter with the coriander, spring onion and pink chilli.
Recipe from Slimming Eats Made within the Air Fryer, by Siobhan Wightman (Yellow Kite, £20)
https://www.telegraph.co.uk/recipes/0/air-fryer-caramelised-vietnamese-pork-recipe/