You’ll Need
For the Pork Pots
700g pork belly, cut into 2cm pieces
1 red pepper, cut into chunks
150g chestnut mushrooms, halved
1 onion, cut into wedges
For the Sweet Soy Liquor
100ml kecap manis
150ml chicken stock
1 tbsp light soy sauce
1 tbsp rice vinegar
3 garlic cloves, finely grated
20g fresh ginger, finely grated
1 star anise
½ tsp ground white pepper
To Finish
Sliced spring onions
Crispy fried shallots
Optional but dangerous
Steamed rice
Sambal oelek
A fried egg
Method
Preheat your air fryer to 200°C.
Air fry the pork belly in a heatproof dish for 10 minutes, stirring twice.
Add the onion, pepper and mushrooms and cook for 5 minutes.
Stir together the kecap manis, stock, soy, vinegar, garlic, ginger and white pepper.
Pour the liquor over the pork and tuck in the star anise.
Cover tightly with foil and air fry at 170°C for 30 minutes.
Remove the foil, stir and cook at 195°C for 8 minutes until sticky.
Check the pork is tender and the sauce is bubbling throughout.
Discard the star anise and finish with spring onions and crispy shallots.