You’ll Need
For the Pork
700g pork belly, cut into 2cm pieces
1 small onion, finely diced
3 garlic cloves, finely grated
20g fresh ginger, finely grated
For the Coconut Sauce
300ml full-fat coconut milk
1 tbsp shrimp paste
1 tbsp fish sauce
1 tsp soft brown sugar
2 long green chillies, sliced
1 red chilli, finely sliced
150g green beans, cut into short lengths
To Finish
Sliced spring onions
Lime wedges
Optional but dangerous
Steamed jasmine rice
Extra green chilli
Crispy garlic
Method
Preheat your air fryer to 200°C.
Spread the pork belly in a heatproof dish and air fry for 10 minutes, stirring twice.
Add the onion, garlic and ginger and cook for 4 minutes.
Stir the coconut milk, shrimp paste, fish sauce and sugar together.
Pour the sauce over the pork and add both chillies.
Cover tightly with foil and air fry at 170°C for 28 minutes.
Remove the foil, stir in the green beans and cook at 190°C for 8-10 minutes.
Check the pork is piping hot and tender and the coconut sauce has thickened.
Finish with spring onions and lime and serve with plenty of rice.