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.

• Prepare the Ingredients
• Preheat your Air Fryer to 360°F (180°C).
• Heat the olive oil in an air fryer-safe baking pan for a few minutes.
• Cook the Vegetables
• Add the chopped shallot and sauté until tender, about 4 minutes.
• Stir in the garlic and sliced mushrooms, cooking another 4 minutes until fragrant and softened.
• Add the Sausage
• Add the chopped pork sausages to the pan and cook for 9 minutes, stirring occasionally, until browned.
• Combine the Sauce
• Stir in the tomato puree, ketchup, mustard, and chicken broth.
• Cook for 6 minutes to allow the flavors to meld.
• Finish the Chili
• Add the ancho chili powder, salt, black pepper, and pinto beans.
• Cook for an additional 7 minutes, stirring occasionally.
• Serve
• Divide the chili into individual bowls and top each with a dollop of cream cheese.
• Serve warm.

Prepare the Pork

• Pat dry the pork loin and drizzle with olive oil.
• Season with Celtic salt and ground black pepper.

Cook the Pork

• Preheat the air fryer to 370°F (185°C).
• Place the pork loin in the air fryer basket and cook for 10 minutes.
• Top the pork with the sliced shallots and cook for an additional 10 minutes.
• Check the internal temperature of the meat; it should reach 150°F (65°C).
• Remove the pork and shallots, keeping them warm.

Make the Mushroom Sauce

• Add the cooking juices from the air fryer to a saucepan and preheat over medium-high heat.
• Sauté the garlic and mushrooms until aromatic, about 2 minutes.

Thicken the Sauce

• Combine the flour with the cream of mushroom soup until smooth.
• Add the mixture to the saucepan along with the chili powder and a pinch of salt.
• Bring the sauce to a boil, then reduce the heat to medium and cook for 2-3 minutes, stirring frequently.

Serve

• Slice the pork loin and arrange it on a serving platter.
• Spoon the creamy mushroom sauce over the pork and shallots.
• Serve warm.

Marinate the Pork Chops

• In a mixing bowl, thoroughly combine the soy sauce, brown sugar, and rice vinegar.
• Add the pork chops to the marinade, ensuring they are evenly coated.
• Refrigerate for 1 hour to allow the flavors to infuse.

Prepare the Pork Chops

• Remove the pork chops from the marinade and pat them dry with a paper towel.
• Sprinkle with Celtic salt and black pepper.
• Spread the Dijon mustard evenly over both sides of the pork chops.

Cook the Pork Chops

• Preheat the air fryer to 400°F (200°C).
• Place the pork chops in the air fryer basket in a single layer.
• Cook for 12 minutes, flipping halfway through for even cooking.

Serve

• Serve the warm pork chops with mashed potatoes, roasted vegetables, or a fresh salad if desired.