You’ll Need
For the Pork
800g pork shoulder, cut into 3cm pieces
200ml fresh orange juice
150ml chicken stock
1 onion, cut into wedges
4 garlic cloves, crushed
1 tsp ground cumin
1 tsp sea salt
½ tsp black pepper
For the Trays
600g baby potatoes, halved and parboiled for 8 minutes
1 ripe plantain, cut into thick slices
1 tbsp vegetable oil
1 small red onion, finely sliced
Juice of 1 lime
Chopped coriander
Optional but dangerous
Toasted corn
Avocado slices
Aji hot sauce
Method
Place the pork, orange juice, stock, onion, garlic, cumin, salt and pepper in a deep dish.
Cover tightly with foil and air fry at 170°C for 45-50 minutes, stirring once.
Remove the pork and reserve any remaining cooking liquor.
Preheat the air fryer to 200°C.
Toss the pork, potatoes and plantain with the oil and 3 tablespoons of the liquor.
Air fry for 12-15 minutes, turning twice, until the meat and edges are crisp.
Check the pork is piping hot and tender.
Toss the sliced red onion with lime juice and a pinch of salt.
Divide the fritada between trays and finish with pickled onion and coriander.