Bouchées de poitrine de porc à l’air fryer, à la chinoise

Ingrédients

• 1 pound / 450 grams pork belly slices (approximately 4 slices)
• 2 tablespoons hoisin sauce
• 2 tablespoons dark soy sauce
• 1 teaspoon Chinese 5-spice powder
• 1 tablespoon honey
• 1 tablespoon tomato ketchup
• 1 tablespoon rice wine vinegar
• 1 teaspoon garlic paste (finely minced)
• 1/2 teaspoon ginger paste
• 2 teaspoons sunflower or vegetable oil
• 2 teaspoons cornflour
• 1/2 cup / 120 ml cold chicken stock (make it with a stock cube)
• Salt (optional and to your own taste)

Préparation

1. 1

   Combine all the marinade ingredients except the salt, cornflour and stock in a shallow dish.

2. 2

   Using a sharp knife remove the rind from the meat and submerge the pork rashers in the marinade. Leave to stand for 30 minutes.

3. 3

   Preheat the air fryer and once hot, arrange the pork in a single layer in the air fryer basket. Reserve the marinade to make the sauce.

4. 4

   Step 3: Set the air fryer to 180°C / 355°F and fry for 10 to 12 minutes per side.

5. 5

   As soon as the pork is cool enough to handle, cut it into bite-sized pieces and place it in a silicone air fryer liner.

6. 6

   Stir the cornflour and stock into the reserved marinade and pour it over the pork pieces.

7. 7

   Cook at 180C for a further 10 minutes, stirring halfway through. Taste and season with salt if necessary.

8. 8

   Serve hot with rice or noodles. For a more substantial meal (to serve as a main) add a dish of stir-fried vegetables.