AIR FRYER SWEET ‘N’ SOUR PORK with EGG FRIED RICE

METHOD

For the sauce – Peel and grate the garlic and ginger and add it to a mixing
bowl. Add the ketchup, vinegar, 2 x Tbls soy, reserved pineapple juice, sugar and a good pinch of salt. Mix together and set aside.

For the pork – Place the pork into a large bowl and season it well with salt
and black pepper.

Separate 2 eggs. Place the whites into the bowl with the pork and mix thoroughly until well coated.

Place the breadcrumbs into another large bowl. In small batches of 5-6 cubes, gently place handfuls of pork into the breadcrumbs and toss until well coated. Set aside onto a tray until required.

Once all of the pork is crumbed, preheat your air-fryer to
190c. Remove the inner tray and place the pork into the tray for 10 minutes. While the pork is cooking, slice the carrots, pepper and spring onions.

Drain the pineapple rings and reserve the juice. Cut the pineapple rings into cubes and set aside.

After 10 minutes, add the carrots and peppers to the pork and set the timer for further 10 minutes, then give the pork and vegetables a good shake. Add the spring onions, pineapple and sauce to the pan and cook for a further 3-4 minutes or until the sauce has heated through.

For the rice – In a large frying pan or wok, heat the oil until hot. Add the rice and stir-fry for 4-5 minutes, stirring or tossing regularly, until heated through. Add the frozen vegetables and toss through until hot.

Make a well in the centre of the wok. Beat together the 2 remaining eggs, the yolks and the remaining soy. Add the beaten egg to the well in the centre of the wok and scramble it quickly, being careful to get as little rice in the egg as possible. Once scrambled, stir the cooked egg through the rice and set aside.

To serve – Place the egg fried rice and Sweet’n’sour pork in the middle of the table and serve ‘family style’ sprinkled with sesame seeds and an optional dash of red chilli flakes.