You’ll Need
For the Pork Pots
750g skin-on pork belly, cut into 3cm pieces
350g daikon, peeled and cut into 2cm chunks
4 spring onions, cut into short lengths
25g fresh ginger, sliced
For the Braising Liquor
150ml pork or chicken stock
75ml sake
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp soft brown sugar
1 tbsp rice vinegar
To Finish
Sliced spring onion tops
Toasted sesame seeds
Optional but dangerous
Steamed rice
Hot mustard
A cold Japanese lager
Method
Preheat your air fryer to 200°C.
Arrange the pork belly in the basket and air fry for 10 minutes, turning once, to render the edges.
Divide the pork, daikon, spring onions and ginger between four deep heatproof pots.
Stir together the stock, sake, soy sauces, sugar and rice vinegar.
Pour the liquor over the pots and cover each one tightly with foil.
Air fry at 165°C for 50-55 minutes, stirring carefully after 30 minutes.
Remove the foil and air fry at 195°C for 7-9 minutes until the tops are dark and sticky.
Check the pork is piping hot and tender, then rest for 5 minutes.
Spoon over the reduced liquor and finish with spring onion and sesame seeds.