You’ll Need
For the Pork
500g pork shoulder, cut into 2cm pieces
250g smoked pork sausage, thickly sliced
150g smoked bacon lardons
1 onion, finely diced
3 garlic cloves, finely grated
For the Black Bean Pots
2 x 400g tins black beans, drained
300ml chicken stock
1 tsp smoked paprika
2 bay leaves
1 tbsp red wine vinegar
½ tsp black pepper
To Finish
Orange wedges
Chopped parsley
Optional but dangerous
Steamed rice
Toasted cassava flour
Hot sauce
Method
Preheat your air fryer to 200°C.
Air fry the pork, sausage and bacon in a deep heatproof dish for 10 minutes, stirring twice.
Add the onion and garlic and cook for 4 minutes.
Stir in the black beans, stock, paprika, bay leaves and black pepper.
Cover tightly with foil and air fry at 170°C for 38-45 minutes, stirring once.
Remove the foil, stir in the vinegar and cook at 195°C for 7 minutes.
Check the pork has reached 75°C and is tender.
Discard the bay leaves and crush a few beans into the sauce to thicken it.
Finish with parsley and serve with orange wedges and rice.