AIR FRYER, Asian, pork, Pork
3 pounds pork shoulder, 2 inch pieces
1 tablespoon kosher salt
1 tablespoon vegetable oil
1 onion, sliced
1-2 ounce ginger, grated
6 cloves garlic, minced
½ cup chicken broth
¼ cup soy sauce
2 tablespoons Chinese rice wine
2 tablespoons oyster sauce
3 tablespoons brown sugar
Asian Pickled Cucumber (see below)
We all love pulled pork but this Asian version infuses the pork with soy ginger and garlic… it’s soft and super fork tender and bursting with flavour. You can have it with rice, in a bun, Chinese bao, taco or burrito, as breakfast hash with eggs... so many options!
Season pork pieces with kosher salt.
Press Sauté, adjust it to high heat. Once the pot is hot, heat oil. In small batches, brown the pork on two sides without overcrowding. Remove the pork and place in a bowl.
Add onion and sauté for 2-3 minutes. Add garlic and ginger, cook for another 30 seconds until fragrant. Add chicken broth to deglaze, scraping up any brown bits from the bottom of the pot. Cancel Sauté.
Add soy sauce, rice wine, oyster sauce, brown sugar, pork and any remaining jus.
Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 45 minutes.
Once the pressure cooking is done, quick or natural release the pressure.
Remove the pork pieces into a large bowl.
Press Sauté, adjust it to high heat and reduce the sauce by half until thickened, approximately 5-10 minutes.
Using two forks, shred the pork. Stir in enough sauce until meat is nicely covered but not drowning in sauce.
Serve pulled pork with rice and Asian Pickled Cucumbers.
For rice wine i used dry vermouth normally dry sherry is my substitute but i was out. I dont buy and have to store regular brown sugar, its just white sugar withe the molassas removed. So i added white sugar and about 1/2 teaspoon of molasses. I used garlic ginger paste so i did’t have to spent time grating garlic and ginger. All the rest of the the ingredients listed in Flo’s recipe remain the same. Oh, did she use fish sauce. I did, just a bit.I served it on basmati nice colored with turmeric. Very pretty dish and quiet delicious. So easy to make.