• Marinate the pork ribs by tossing them with white wine, soy sauce, Dijon mustard, sea salt, and ground black pepper.
• Allow the flavors to infuse while you prepare the air fryer.
• Preheat the air fryer to 370°F (185°C) and lightly grease the cooking basket.
• Place the marinated ribs in the basket and cook for 25 minutes.
• Turn the ribs over to ensure even cooking.
• Add the cherry tomatoes and sprinkle them with dried rosemary.
• Continue cooking for an additional 5 minutes.
• Serve the ribs immediately, accompanied by the roasted cherry tomatoes.
• Bon appétit!

• Mix the chickpea flour, grated Romano cheese, onion powder, garlic powder, cumin, and cayenne pepper in a Ziploc bag, shaking to combine evenly.
• Add the pork fillets to the bag and shake until they are fully coated on all sides.
• Preheat the Air Fryer to 370°F (185°C) and spritz the basket with cooking spray to prevent sticking.
• Arrange the coated pork fillets in the basket and cook for 10 minutes.
• After 10 minutes, add the sliced Granny Smith apple to the basket.
• Drizzle the apple slices with lemon juice and place small pieces of cold butter on top of the apples.
• Cook for an additional 5 minutes, ensuring the pork is fully cooked and the apples are tender.
• Serve the pork fillets immediately alongside the spiced apples.
• Enjoy!

• Prepare the Coatings
• In a shallow bowl, combine the flour and turmeric powder.
• In a second bowl, whisk together the egg, mustard, salt, and black pepper.
• In a third bowl, mix the crushed crackers with porcini powder and shallot powder.
• Coat the Pork Chops
• Dredge each pork chop first in the flour mixture, then in the egg mixture, and finally in the cracker mixture.
• Cook in the Air Fryer
• Preheat the air fryer to 390°F (200°C).
• Place the pork chops in the air fryer basket and spray lightly with cooking oil.
• Cook for 7 minutes per side, or until golden brown and cooked through.
• Serve
• Serve the crispy pork chops warm with your favorite sides.
• Bon appétit!

Prepare the Filling

• Melt the butter in a saucepan over medium heat.
• Add the scallions and garlic and cook for 2 minutes until tender.
• Stir in the ground pork and cook for 3 minutes, crumbling with a spatula.

Make the Enchilada Sauce

• In a mixing bowl, combine chili powder, tomato sauce, chicken stock, cumin, and fish sauce.
• Mix thoroughly.

Assemble the Casserole

• Spread a thin layer of the sauce on the bottom of a baking pan.
• Place one tortilla on top.
• Add 1/3 of the enchilada sauce, ground pork mixture, corn, and shredded cheese.
• Repeat these layers two more times, finishing with a generous layer of cheese on top.

Bake in the Air Fryer

• Cover the casserole with foil and place it in the air fryer cooking basket.
• Cook at 250°F (120°C) for 16 minutes until heated through and the cheese is melted.

Serve

• Slice into portions and serve warm.
• Bon appétit!

Prepare the Bell Peppers

• Cook the bell peppers in boiling salted water for 4 minutes.
• Drain and set aside.

Cook the Filling

• Heat the olive oil in a nonstick skillet over medium heat.
• Sauté the scallions and garlic until tender and fragrant.
• Add the ground pork and cook until browned.
• Drain excess fat.
• Season with salt, black pepper, and fish sauce.
• Stir in 1 pureed tomato and mix well.

Assemble the Peppers

• Divide the pork filling among the bell peppers.
• Arrange them in a lightly greased baking dish.
• Pour the remaining tomato puree around the peppers.

Bake and Top with Cheese

• Preheat the air fryer to 380°F (190°C).
• Bake the stuffed peppers for 13 minutes.
• Sprinkle grated Monterey Jack cheese on top and bake for another 6 minutes, or until the cheese is melted and bubbly.

Serve

• Serve the peppers warm and enjoy!

Prepare the Mixture

• In a large bowl, mix the ground pork, chopped onion, smashed garlic, mustard, salt, black pepper, and crushed ranch tortilla chips using your hands.
• Knead until the ingredients are well incorporated.

Shape the Kebabs

• Take portions of the meat mixture and shape them around flat skewers, forming sausage-like shapes.

Cook the Kebabs

• Preheat the air fryer to 365°F (185°C).
• Place the kebabs in the air fryer basket and cook for 11 to 12 minutes, turning them over once or twice for even browning.
• Work in batches if needed.

Serve

• Serve the kebabs warm and enjoy!

Prepare the Marinade

• In a large pot, combine the cream of celery soup, coconut milk, tamari sauce, mustard, honey, salt, white pepper, cayenne, chili powder, and curry powder.
• Bring to a boil, then reduce the heat and simmer for 13 minutes.

Marinate the Pork

• Add the pork cubes to the pot and gently stir to coat.
• Refrigerate for 2 hours to allow the flavors to meld.

Assemble the Skewers

• Thread the marinated pork cubes onto the soaked bamboo skewers, alternating with pieces of bacon.

Cook the Skewers

• Preheat the air fryer to 370°F (185°C).
• Place the skewers in the air fryer basket and cook for 15 minutes, turning a couple of times for even cooking.

Serve

• Serve the skewers warm and enjoy.

Blanch the Pork Belly

• Bring a pot of water to a boil.
• Blanch the pork belly for 10 to 13 minutes.
• Remove and pat dry with a kitchen towel.

Prepare the Pork Belly

• Using a fork, poke holes all over the pork belly skin.
• Mix the garlic, shallot powder, sea salt, dried herbs (basil, oregano, thyme, marjoram), and ground black pepper to make a rub.
• Massage the rub all over the pork belly.
• Drizzle lime juice over the meat.
• Refrigerate for 3 hours to marinate.

Cook the Pork Belly

• Preheat the air fryer to 320°F (160°C).
• Place the pork belly in the air fryer and cook for 35 minutes.
• Increase the temperature to 360°F (180°C) and cook for an additional 20 minutes, until crispy and golden brown.

Serve

• Slice the pork belly and serve warm.
• Bon appétit!

Toast the Spices

• Place the cardamom seeds, fennel, cumin, and coriander seeds in a nonstick skillet over medium-high heat.
• Toast for 6 minutes, stirring frequently, until aromatic and lightly browned.
• Set aside.

Sauté the Aromatics

• Preheat the Air Fryer to 370°F (185°C).
• In a baking pan, heat the peanut oil for 2 minutes.
• Sauté the scallions for 2-3 minutes until tender.
• Add the garlic, jalapeños, and ginger, and cook for 1 minute, stirring frequently.

Cook the Pork

• Add the pork cubes to the pan and cook for 3-4 minutes until lightly browned.

Simmer the Curry

• Pour in the coconut milk and chicken broth.
• Stir in the toasted spices, turmeric powder, and tamarind paste.
• Cook in the preheated Air Fryer for 15 minutes, stirring occasionally.

Finish and Serve

• Divide the curry into individual bowls.
• Drizzle fresh lime juice over the top and serve immediately.

Prepare the Pork Belly

• Place the pork cubes in a baking pan.
• Sprinkle with Celtic salt and crushed red pepper flakes.

Bake the Pork

• Preheat the oven to 395°F (200°C).
• Bake the pork cubes for 10 minutes until slightly golden.

Cool and Process

• Pat the pork dry with paper towels and transfer to the refrigerator to cool for 15 minutes.
• Process the cooled pork in a blender until it resembles coarse breadcrumbs.

Serve or Store

• Use the crispy pork rinds immediately as a snack or in your favorite keto recipes.
• Store leftovers in an airtight container.