Preheat the air fryer to 390°F.

Pat dry the pork belly and season with salt, black pepper, smoked paprika, and turmeric.

Add oyster sauce and spritz the pork belly with nonstick cooking spray on all sides.

Place the pork belly in the preheated air fryer and cook for 30 minutes, turning every 10 minutes.

Increase the temperature to 400°F.

Add green onions, garlic, and new potatoes to the air fryer basket.

Cook for an additional 15 minutes, shaking the basket occasionally.

Serve warm.

In a mixing bowl, toss the spareribs with fajita seasoning, smoked paprika, salt, pepper, mustard, and Worcestershire sauce.

Pour in the beer and let it marinate in the refrigerator for 1 hour.

Rub the sides and bottom of the air fryer cooking basket with peanut oil.

Preheat the air fryer to 365°F and cook the spareribs for 17 minutes.

Turn the ribs over and cook for an additional 14 to 15 minutes.

Serve warm.

Bon appétit!

In a large ceramic dish, combine molasses, soy sauce, Shaoxing wine, garlic, ginger, and cilantro.

Add the pork shoulder and marinate in the refrigerator for 2 hours.

Grease the air fryer cooking basket with sesame oil.

Place the marinated pork shoulder in the basket, reserving the marinade.

Preheat the air fryer to 395°F and cook the pork shoulder for 14 to 17 minutes, flipping and basting with the marinade halfway through.

Allow the pork to rest for 5 to 6 minutes before slicing and serving.

While the pork is cooking, heat the reserved marinade in a skillet over medium heat and cook until it thickens into a sauce.

Preheat the Airfryer to 395°F.

Roast the chili and red bell peppers for 10 minutes, flipping halfway through.

Let the peppers steam for 10 minutes, then peel the skin, discard the stems and seeds, and slice the peppers in halves.

Heat olive oil in a baking pan at 380°F for 2 minutes.

Add the chopped shallots and cook for 4 minutes.

Add the ground pork and garlic, cooking for an additional 4 to 5 minutes.

Stir in the pureed tomatoes, marjoram, mustard seeds, celery seeds, oregano, fish sauce, chopped coriander, salt, and pepper.

Layer the sliced peppers over the mixture.

In a bowl, mix the water, chicken bouillon granules, and sherry wine.

Pour this mixture into the baking pan.

Cook in the air fryer at 395°F for 10 minutes.

Top with the Mexican cheese blend and bake for an additional 5 minutes, until the cheese is melted.

Serve immediately.

Preheat the Airfryer to 320°F.

Add olive oil to a baking dish and heat in the air fryer for 1 to 2 minutes.

Add the ground pork, salt, and pepper to the baking dish and cook for 6 minutes, crumbling with a fork.

Add the sliced leek and cook for an additional 4 to 5 minutes, stirring occasionally.

Add garlic, carrots, pimiento, cream of mushroom soup, water, ale, and cream cheese, stirring gently to combine.

Increase the temperature to 370°F.

Top the mixture with breadcrumbs, place the baking dish in the air fryer basket, and cook for approximately 30 minutes, or until thoroughly cooked.

Serve garnished with fresh cilantro.

Bon appétit!

In a ceramic bowl, mix the salt, black pepper, red wine, mustard, honey, and garlic.

Add the pork top loin and marinate for at least 30 minutes.

Spritz the sides and bottom of the cooking basket with nonstick cooking spray.

Place the pork top loin in the basket and sprinkle with the Italian herb seasoning blend.

Cook the pork loin in an air fryer at 370°F for 10 minutes.

Flip halfway through, spray with cooking oil, and cook for an additional 5 to 6 minutes.

Serve immediately.

Combine the ground pork, tamari sauce, garlic, onions, and sugar in a mixing bowl.

Mix until everything is well incorporated.

Form the mixture into small meatballs.

In a shallow bowl, mix the olive oil, breadcrumbs, and Parmesan.

Roll the meatballs in the Parmesan mixture.

Cook in an air fryer at 380°F for 3 minutes; shake the basket and cook for an additional 4 minutes or until meatballs are browned on all sides.

Bon appétit!

Drizzle the peanut oil over the pork loin and season with salt, black pepper, onion powder, garlic powder, cayenne pepper, rosemary, basil, and oregano.

Preheat the Air Fryer to 360 degrees F.

Place the pork loin pieces in the Air Fryer and cook for 55 minutes, turning every 15 minutes.

Use a meat thermometer to check for doneness.

In a mixing bowl, toss the carrot matchsticks with melted coconut oil and season to taste.

Increase the Air Fryer temperature to 380 degrees F and cook the carrots for 15 minutes, or until crispy.

Serve the pork loin warm with the crispy carrot fries on the side.

Enjoy!

Preheat your Air Fryer to 350°F.

Heat olive oil in a pan over medium-high heat.

Add pork and cook for 6 to 7 minutes, flipping to ensure even cooking.

Arrange pork in a lightly greased casserole dish.

Season with salt, pepper, chili powder, and marjoram.

In a mixing bowl, combine mustard, Ricotta cheese, and chicken broth.

Pour over the pork in the casserole dish.

Bake in the preheated Air Fryer for 15 minutes or until bubbly and heated through.

Enjoy!