Crispy Pork over Coconut Lime Cauliflower Rice
By thinly slicing the pork prior to cooking, you allow the air fryer to give this succulent meat those delicious crispy edges, which adds another dimension of flavour and texture to the dish.
Equipment
Ingrediënten
For Pork
- 1 ½ tablespoons avocado oil
- 1 ½ tablespoons coconut aminos
- 2 teaspoons red chilli paste
- 2 teaspoons yellow mustard
- 2 teaspoons erythritol sweetener
- 1 450 gram pork shoulder, trimmed and thinly sliced into 3cm strips
- 1 ½ tablespoons water
For Cauliflower Rice
- ¾ tablespoon coconut oil
- 3 cups riced cauliflower
- 6 spring onions whites and greens separated, divided
- 4 cloves garlic peeled and minced
- 1 cup canned unsweetened coconut milk
- ¾ tablespoon fresh lime juice
- 1 teaspoon lime zest
- ½ teaspoon salt
Instructies
To make Pork:
- In a medium bowl, whisk together avocado oil, coconut aminos, red chilli paste, mustard and erythritol.
- Set aside half of marinade.
- Add pork strips to bowl with remaining marinade and toss.
- Refrigerate pork covered for 30 minutes.
- Preheat air fryer at 180°C for 3 minutes.
- Pour water in bottom of air fryer to ensure minimum smoke from fat drippings.
- Add pork to ungreased air fryer basket.
- Cook for 7 minutes.
- Toss.
- Cook for an additional 10 minutes.
- Transfer pork to bowl with remaining marinade and toss.
- Set aside.
To make Cauliflower Rice:
- in a large frying pan, heat coconut oil over medium-high heat for 30 seconds.
- Add riced cauliflower, spring onion whites and garlic.
- Toss, then place lid on frying pan, reduce heat to low, and let steam for 2 minutes.
- Uncover frying pan and stir in coconut milk, lime juice, lime zest and salt.
- Let cook uncovered for an additional 5 minutes until heated through.
- Serve pork over cauliflower rice and garnish with spring onion greens.
