You’ll Need
For the Rib Pots
900g pork riblets, separated
1 litre boiling chicken stock
1 whole garlic bulb, cloves separated and lightly crushed
20g fresh ginger, sliced
1 tbsp white peppercorns, lightly crushed
1 tbsp light soy sauce
1 tsp sea salt
For the Pots
150g shiitake mushrooms, sliced
100g tofu puffs, halved
200g pak choi, quartered
3 spring onions, sliced
Optional but dangerous
Steamed rice
Chinese fried dough sticks
Sliced chilli in dark soy
Method
Preheat your air fryer to 200°C.
Arrange the riblets in a single layer and air fry for 10 minutes, turning once.
Divide the ribs, garlic, ginger, peppercorns and mushrooms between four deep heatproof pots.
Stir the soy sauce and salt into the boiling stock and pour it over.
Cover the pots tightly with foil and air fry at 170°C for 45 minutes.
Carefully stir in the tofu puffs and cook, covered, for 12 minutes more.
Add the pak choi, cover again and cook for a final 5 minutes.
Check the pork is tender, piping hot and pulling cleanly from the bone.
Finish with spring onions and serve the peppery broth immediately.