You’ll Need
For the Pork
600g cooked pork belly, chilled and thinly sliced
1 tbsp vegetable oil
1 tbsp cornflour
For the Sauce
2 tbsp chilli bean paste
1 tbsp light soy sauce
1 tbsp hoisin sauce
1 tsp dark soy sauce
1 tsp rice vinegar
1 tsp caster sugar
2 garlic cloves, finely grated
For the Boxes
300g white cabbage, cut into rough squares
1 red pepper, sliced
1 small leek, thickly sliced
400g cooked jasmine rice
Optional but dangerous
Chilli crisp
Extra spring onions
Cold lager
Method
Preheat your air fryer to 200°C.
Pat the cooked pork dry, then toss it with the oil and cornflour.
Air fry for 7-9 minutes, shaking twice, until the fatty edges turn crisp.
Whisk the chilli bean paste, soy sauces, hoisin, vinegar, sugar and garlic together.
Add the cabbage, pepper and leek to the pork and toss with half the sauce.
Air fry at 195°C for 7 minutes, shaking once, until the vegetables are lightly charred.
Add the remaining sauce and cook for 2 minutes until glossy and piping hot.
Divide the rice between four boxes and spoon the pork and vegetables over.
Serve immediately with any red oil from the bottom of the basket drizzled on top.