You’ll Need
For the Pork
650g boneless pork chops, cut into bite-sized pieces
1 tbsp light soy sauce
1 tbsp Shaoxing wine or dry sherry
1 egg white
70g cornflour
1 tbsp vegetable oil
For the Peking Glaze
3 tbsp tomato ketchup
1 tbsp plum sauce
1 tbsp rice vinegar
1 tbsp light soy sauce
1 tbsp soft brown sugar
1 tsp sesame oil
2 tbsp water
To Finish
2 spring onions, finely sliced
1 tsp toasted sesame seeds
Optional but dangerous
Egg fried rice
Prawn crackers
Extra plum sauce
Method
Mix the pork with the soy sauce, Shaoxing wine and egg white.
Add the cornflour and oil and toss until every piece has a rough, dry coating.
Preheat your air fryer to 200°C.
Air fry the pork in a single layer for 10-12 minutes, turning twice, until crisp.
Check the thickest piece has reached 75°C.
Whisk all the glaze ingredients together in a shallow heatproof dish.
Air fry the glaze at 190°C for 3 minutes, stirring once, until bubbling.
Toss the crisp pork through the hot glaze and cook for 2 further minutes.
Finish with spring onions and sesame seeds and serve straight away.