Recipe type: Air Fryer | Servings: 4 | Prep: 20 min | Cook: 22 min
Equipment: Air Fryer, Weighing Scale
Ingredients
- Pork shoulder (kasim), cut into 2-cm cubes – 600g (600 grams)
- Native Ilocos garlic, minced – 30g (1 whole head)
- Soy sauce (toyo) – 30g (2 tbsp)
- Sukang Iloko (Ilocos sugarcane vinegar) – 15g (1 tbsp)
- Cooking oil – 10g (2 tsp)
- Ground black pepper – 2g (1/2 tsp)
- Salt – 3g (1/2 tsp)
Steps
- Weigh the pork shoulder using the weighing scale, then cut it into uniform 2-cm bite-sized cubes.
- In a medium bowl, combine the pork cubes, minced garlic, soy sauce, Sukang Iloko, ground black pepper, salt, and cooking oil. Toss well and allow to marinate for 15 minutes.
- Preheat the air fryer to 180°C for 3 minutes.
- Place the marinated pork pieces in a single layer in the air fryer basket. Work in two batches if necessary to prevent overcrowding.
- Air fry at 180°C for 12 minutes.
- Shake the basket or flip the pork pieces using tongs, then continue air frying at 180°C for another 8 to 10 minutes until the edges are nicely browned and crispy.
- Transfer to a serving dish and serve warm.
Serving Suggestions
Serve immediately alongside hot steamed white rice and a dipping sauce made of Sukang Iloko, fresh minced garlic, and sliced red chili peppers. Pair with sliced local tomatoes for a complete meal.
Storage Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 165°C for 4 to 5 minutes until crisp and warm.
Nutrition Per Serving (estimated)
- Calories: 408
- Protein (g): 30.5
- Carbohydrates (g): 2
- Fat (g): 30
- Fiber (g): 0.2
- Sugar (g): 0.5
- Sodium (mg): 620
Allergens (inferred)
Soy
Note: this recipe was low-heat adapted to stay within the 185°C equipment limit.