You’ll Need
500g pork shoulder, diced small, 2 soft bread rolls or floury baps
1 small onion, finely diced, 2 cloves garlic, crushed
1 tsp ground cumin, 1 tsp Chinese five spice
1 tsp smoked paprika, 1 tbsp light soy sauce
1 tbsp hoisin sauce, 1 tbsp vegetable oil
Salt and black pepper
Optional but Dangerous
Fresh coriander
Chilli oil
Sliced green chillies
Pickled vegetables
Method
Preheat your air fryer to 190°C.
Add the pork, onion, garlic, cumin, Chinese five spice, smoked paprika, soy sauce, hoisin sauce, oil, salt, and black pepper into a foil tray or heatproof dish.
Mix thoroughly until the pork is fully coated.
Air fry at 190°C for 18–20 minutes, stirring halfway, until the pork is deeply caramelised and rich.
If any juices remain, cook for another 2–3 minutes until the mixture becomes sticky rather than wet.
Warm the bread rolls in the air fryer for 1 minute.
Split the rolls open and pile the pork in aggressively.
Finish with coriander, chilli oil, chillies, or pickled vegetables if using. Serve immediately while hot and messy.