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1 tsp garlic powder
1 tsp Chinese 5 spice
2 tsps vegetable oil
500g pork tenderloin, cut in half
4 tbsps hoisin sauce
1 small red pepper, thinly sliced
1 tsp sesame oil
1 clove garlic, crushed
4 pak choy, halved and thinly sliced
150g sugar snaps, cut in half lengthways
30g ketchup manis
2 x 250g packs cauliflower rice, to serve
1 tbsp toasted sesame seeds
2 spring onions, sliced on an angle
1. Mix the garlic powder, Chinese 5 spice and oil in a small bowl, then rub into the pork. Place the pork onto a lightly oiled air flow rack and place on the top shelf of the air fryer, then set the temperature to 180C for 20 minutes.
2. When the pork is cooked, transfer to a warm plate and drizzle the hoisin sauce over the fillets, then cover with foil.
3. Whilst the pork rests, put the red pepper slices into a 24 cm square tin and drizzle over the sesame oil. Place on the middle shelf of the air fryer and set the temperature to 180C for 4 minutes, until the peppers soften.
4. Next, stir in the garlic, pak choy and sugar snaps, then roast for a further 5 minutes, until the vegetables have softened. Stir in the ketchup manis and cook for another minute to heat the sauce.
5. Meanwhile, cook the cauliflower rice as directed on the pack.
6. Slice the pork, then serve the cauliflower rice and Chinese greens in a bowl, topped with the pork and drizzle over the hoisin sauce and any meat juices. To finish, sprinkle over the sesame seeds and spring onion.
If you want to increase the carbohydrate in this recipe, then swap the cauliflower rice for noodles or brown rice.