You’ll Need
600g pork shoulder or pork loin, cut into bite-sized chunks
1 tbsp light soy sauce, 1 tbsp hoisin sauce, 1 tbsp honey, 1 tsp Chinese five spice
2 cloves garlic, crushed, 1 tsp grated ginger, 1 tsp sesame oil
1 tsp brown sugar, ½ tsp salt, ½ tsp black pepper
Optional but Dangerous
Spring onions, Sesame seeds, Steamed rice, Chilli oil
Method
Preheat your air fryer to 190°C.
In a bowl, mix together the soy sauce, hoisin sauce, honey, Chinese five spice, garlic, ginger, sesame oil, brown sugar, salt, and black pepper.
Add the pork and coat thoroughly until every piece is fully loaded with marinade.
Leave to marinate for 20–30 minutes if possible.
Place the pork into the air fryer basket in a single layer.
Air fry at 190°C for 14–16 minutes, shaking halfway through.
During the final 3–4 minutes increase the temperature to 200°C until the glaze becomes dark, sticky, and caramelised around the edges.
Shake once more so every surface picks up colour.
Finish with spring onions and sesame seeds if using. Serve immediately while hot, glossy, and aggressively moreish.