Appetizer

Air fried lemongrass pork belly

Pork belly marinated in minced lemongrass, garlic, shallots, fish sauce and honey are skewered and air fried until golden on the outside and the meat is tender.

Cook time: 15

Servings: 3 people

Cantonese-style pork BBQ (char siu)

Pork shoulder (called butt in some regions) cut into the shape of a log is marinated in five-spice powder, Shao Xing rice wine, sugar, soy sauce, sesame seed oil and hoisin sauce, and roasted over high heat.

Cook time: 50

Servings: 4 people

Air fried shrimp lemongrass skewers

Shrimps, ginger, garlic, onion, chili, cilantro roots and stems, and fish sauce are processed into a paste, wrapped around lemongrass stalks and air fried for 12 minutes.

Cook time: 12

Servings: 2 people

Air fried bacon-wrapped kani

Kani (Japanese imitation crab sticks made from fish paste) is wrapped with thinly sliced belly bacon and air fried at 190C for 12 minutes. Garnished with aonori and served with Japanese mayo, bacon-wrapped kani makes a lovely snack or appetizer.

Cook time: 12

Servings: 4 people

Skewered and grilled pork adobo

Filipino adobo gets a makeover! Pork belly slices are skewered and braised in adobo sauce then grilled to char the surface.

Cook time: 1 5

Servings: 4 people