You’ll Need
For the Pork
650g pork loin, sliced into thin strips
1 tbsp vegetable oil
1 tbsp cornflour
½ tsp sea salt
For the Ginger Glaze
3 tbsp light soy sauce
2 tbsp mirin
1 tbsp runny honey
25g fresh ginger, finely grated
2 garlic cloves, finely grated
1 tsp sesame oil
For the Trays
300g cooked short-grain rice
250g white cabbage, finely shredded
2 spring onions, finely sliced
1 tsp toasted sesame seeds
Optional but dangerous
Kewpie mayonnaise
Japanese pickles
Extra grated ginger
Method
Preheat your air fryer to 200°C.
Toss the pork with the vegetable oil, cornflour and salt until lightly coated.
Air fry in a single layer for 7 minutes, shaking once, until the edges begin to colour.
Whisk the soy sauce, mirin, honey, ginger, garlic and sesame oil together.
Pour the glaze over the pork, toss quickly and air fry at 190°C for 3-4 minutes.
Check the thickest pieces have reached 75°C and the glaze is clinging rather than pooling.
Warm the rice in two heatproof trays during the final 3 minutes if there is room.
Divide the rice, cabbage and glazed pork between the trays.
Finish with spring onions and sesame seeds and serve immediately.