Air fryer version of twice-cooked pork

Overview

First time making twice-cooked pork in an air fryer! It seems that only you can’t think of it but you can’t do it! After cooking the twice-cooked pork, the fried oil was directly used to make cabbage, haha! Two dishes without adding a drop of oil! And there is no fumes from cooking! The air fryer is awesome!

Tags

• bbq
• celery
• doubanjiang
• garlic
• light soy sauce
• onions
• pork belly
• sugar
• tempeh
• vinegar
• carrot
• ginger
• green pepper

Ingredients

Steps

1. 1 Wash a piece of pork belly, add water to a small pot and cook the meat for about 20 minutes.

   

2. 2 Cool the cooked pork belly and cut into thin pieces, cut the ginger and garlic into shreds, cut the green onions into sections, cut the carrots, celery, and green pepper into pieces, put them into a large bowl, add light soy sauce, bean sprouts, sugar, vinegar, and black soybeans and mix well.

   

3. 3 Line the air fryer basket with a double layer of tin foil, put the mixed meat into the fryer, and set it at 180 degrees for 15 minutes. Take it out and stir it halfway through. Two or three minutes before the end, open the fryer and put some scallions in it.

   

4. 4 When the time is up, take it out. If you like the fatter meat to be a little browner, you can put it in and turn it around for a few more minutes. It’s up to you!

   

5. 5 Scoop out the twice-cooked pork. There is a lot of oil from the pork belly left in the tin foil. I then put the Chinese cabbage in it and mix it. Put it in the fryer at 160 degrees for five or six minutes. I also take it out to stir it halfway, add some salt, and take it out when the time is over. Just two dishes, one meat and one vegetarian! Isn’t it very trouble-free!