CHINESE PORK CUBES WITH CORIANDER RICE

SERVES 4 PREPARATION: 10 MINUTES MARINATING: 60 MINUTES OR OVERNIGHT COOKING: 30 MINUTES

PORK

➧ 60ml (¼c) soy sauce

➧ 60ml (¼c) strong rooibos tea at room temperature

➧ 30ml (2T) honey

➧ 30ml (2T) brown sugar

➧ 5ml (1t) rice vinegar or apple cider vinegar

➧ 5cm fresh ginger, grated

➧ 2 garlic cloves, grated

➧ 5ml (1t) Chinese five spice

➧ 6 strips of pork loin, cubed

➧ 1 onion, sliced

CORIANDER RICE

➧ 750ml (3c) cooked jasmine rice

➧ a handful of chopped fresh coriander

➧ 5ml (1t) sesame seeds, toasted

TO SERVE

➧ steamed bok choy or spinach (optional)

➧ lime wedges

Keep an ovenproof dish or a baking sheet that fits in the fryer handy, as well as a large sheet of aluminium foil.

1 Pork Mix the soy sauce, rooibos tea, honey, brown sugar, vinegar, ginger, garlic and Chinese five spice.

2 Add the pork cubes and onion to a non-metallic dish and pour the marinade over. Mix well, cover and set aside to marinate for 1 hour or overnight.

3 Preheat the air fryer for 2-3 minutes to 180°C.

Fold the foil in half. Remove the pork from the marinade and transfer to the middle of the foil.

Fold the sides upward to form a dish.

4 Pour the marinade over the pork cubes and fold the foil into a tightly closed parcel. Make sure it is well sealed.

5 Carefully put the foil parcel in the ovenproof dish or on the baking sheet and roast for 20 minutes.

6 Increase the temperature to 220°C, then carefully open the foil parcel, turn the pork cubes over and roast for another 10 minutes uncovered or until the pork is crispy.

7 Coriander rice

Mix all the ingredients.

8 To serve Remove the pork cubes from the sauce and serve on the rice with steamed bok choy or spinach (if using) and lime wedges. Drizzle more of the sauce over if preferred.