Air fryer caramelised Vietnamese pork recipe | EUROtoday

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This is nice served with white rice, cucumber slices and julienned carrot or, for a lighter meal, in crunchy lettuce wraps.


Prep time: 10 minutes, plus coating time

Cook time: quarter-hour




222 kcal per serving


  • 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


  1. Place the pork in a bowl. Add the cornflour and bicarbonate of soda with 1 tbsp water and depart for quarter-hour.
  2. Mix the sugar, fish sauce, gentle and darkish soy sauces, chilli flakes and lemongrass paste in a separate bowl and add 3 tbsp water.
  3. Preheat the air fryer to 200C for two minutes.
  4. 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.
  5. Place the onion, garlic and ginger within the air fryer basket. Spray with extra olive oil and cook dinner for two minutes.
  6. Stir within the sauce and cook dinner for an additional 3 minutes, then add the pork and cook dinner for five minutes.
  7. 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)