Juicy and Flavorful Air Fryer Pork Neck & Spring Green Salad
Juicy and Flavorful Air Fryer Pork Neck & Spring Green Salad
A Spring Delight: Air Fryer Pork Neck with a Tangy Sea Purslane Salad
When your daughter is on a diet but craving meat, this is the perfect solution! We’ve paired tender, air-fried pork neck with a refreshing spring green salad made from sea purslane. Spring brings a bounty of vibrant vegetables, and this recipe highlights them with a simple, flavorful preparation. The savory grilled pork combined with the zesty sea purslane salad creates a delightful contrast that even kids will love. Enjoy a delicious and wholesome meal at home!
Fresh Sea Purslane Salad- 1 bunch fresh sea purslane
- 1/3 onion
- 1 Tbsp fish sauce
- 2 Tbsp vinegar
- 1/2 Tbsp sugar
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp minced garlic
Air Fryer Pork Neck- Pork neck cuts
- Black pepper (to taste)
- Cooking wine (Mirin or Cheongju)
- 1-2 pinches salt
- Oyster mushrooms
- Pork neck cuts
- Black pepper (to taste)
- Cooking wine (Mirin or Cheongju)
- 1-2 pinches salt
- Oyster mushrooms
Cooking Instructions
Step 1
To tenderize the pork neck and remove any gamey odors, give it a good rinse with cooking wine (or Cheongju). Then, sprinkle with black pepper and 1-2 pinches of salt. Let it marinate for about 10 minutes. This step not only eliminates unwanted odors but also seasons the meat beautifully for an enhanced flavor.
Step 2
Gently wash the fresh sea purslane in clean water multiple times to remove any dirt or debris. It’s important to drain it thoroughly to prevent the salad from becoming watery. Place it in a colander to let the excess water drip off.
Step 3
Peel the onion and thinly slice it into julienne strips. Thinly sliced onion will blend well with the sea purslane and add a pleasant texture to the salad.
Step 4
Arrange the marinated pork neck pieces in your air fryer basket. Cook at 375-400°F (190-200°C) for about 20 minutes, or until the exterior is golden brown and nicely seared. (Please adjust the temperature and time according to your air fryer’s specifications).
Step 5
Once the pork is cooked, remove it from the air fryer and cut it into bite-sized pieces. Prepare the oyster mushrooms by cleaning and separating them. Add the mushrooms to the air fryer basket with the pork and cook together at 400°F (200°C) for approximately 10 more minutes. This will allow the mushrooms to absorb the pork’s juices and add extra moisture to the dish.
Step 6
In a mixing bowl, combine the drained sea purslane and the julienned onion. Add the dressing ingredients: 1 Tbsp fish sauce, 2 Tbsp vinegar, 1/2 Tbsp sugar, 1/2 Tbsp toasted sesame seeds, and 1/2 Tbsp minced garlic. Gently toss everything together until the sea purslane and onion are well coated with the dressing. Mix carefully to avoid bruising the delicate greens. If you prefer a tangier salad, feel free to adjust the amount of vinegar or fish sauce to your liking.
Step 7
The air-fried pork neck should be perfectly cooked, retaining its juices for a moist and tender interior, with a wonderfully seared and golden-brown exterior.
Step 8
To serve, arrange the freshly tossed sea purslane salad attractively on a plate. Place the golden-brown, air-fried pork neck alongside the salad. The delightful combination of the zesty, refreshing spring green salad and the savory, juicy pork neck creates a truly special meal. Enjoy the taste of spring!
