Shop Ingredients
How this works
Servings: 4 people
Equipment
- Air fryer
Ingredients
For crema
- 4 tablespoons sour cream
- 4 tablespoons mayonnaise
- 1 tablespoon lime juice
- ½ teaspoon salt
For pork marinade
- 1 tablespoon sesame oil
- 1 tablespoon tamari
- 2 teaspoons sriracha
- 2 teaspoons honey
- 1 knob fresh ginger peeled and minced
- 1 pound pork shoulder trimmed and thinly sliced into 1" thick stips
For salad
- 4 medium radishes julienned
- 1 medium shallot peeled and thinly sliced
- 3 tablespoons rice vinegar
- ⅛ teaspoon salt
- 2 tablespoons water
- 2 medium carrots peeled and shaved into long ribbons
- 4 cups shredded napa cabbage
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped fresh mint leaves
Instructions
To make crema
- In a small bowl, whisk together crema ingredients. Refrigerate covered until ready to use.
To make pork marinade
- In a medium bowl, whisk together sesame oil, tamari, sriracha, honey and minced ginger. Set aside half of marinade in a medium bowl.
- Add pork strips to bowl with remaining marinade and toss. Refrigerate covered until ready to use.
To make salad
- In another medium bowl, add radishes, shallot, rice vinegar and salt. Refrigerate covered until ready to use.
- Preheat air fryer at 350° for 3 minutes.
- Add water to bottom of air fryer. Add pork to ungreased air fryer basket. Cook 5 minutes. Toss, then cook 6 minutes.
- Transfer pork to bowl with reserved marinade and toss.
- Add carrots to ungreased air fryer basket and cook 2 minutes.
- Distribute cabbage, basil and mint into four serving bowls. Top with pork, carrots and radish mixture. Drizzle crema over the top and serve.
Notes
Excerpted from The “I Love My Air Fryer” Gluten-Free Recipe Book by Michelle Fagone. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.
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