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Japanese Style Air Fryer Pork Fillet Salad

Japanese Style Air Fryer Pork Fillet Salad

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Intermediate

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49 Min

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Crispy and juicy pork to top a fresh garden salad - the perfect balanced meal.

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Ingredients

4

This dish was made for 4

ingredient_quantity
recipe ingredient
MAGGI Crunchy Southern Style Seasoned Coating
Maggi Air Fryer Herbed French Style Roast Seasoned Coating
1  pkt
Maggi Fish Sauce
Maggi Fish Sauce
2  tbsps
Sweet Chilli Sauce
Sweet Chilli Sauce
1  tbsp
198593
Maggi Chinese Bbq Stir Fry Recipe Base
500  g
Egg
Egg
1 
Vegetable Oil
Spray Oil
2  g
Carrots
Carrot, grated
2 
  ( 240 g )
Vegetable Oil
Vegetable Oil
50  g
198294
Chopped Coriander
1  Bunch
198593
Vietnamese Mint Leaves
1  Bunch
Lebanese Cucumber
Cucumber, seeds removed, sliced thinly
1 
196860
Sweet Pepper
1 
198593
Unsalted Roasted Peanuts, Finely Chopped
0.5  cup
Vegetable Oil
Vegetable Oil
40  g
Lime Juice
Lime Juice
0.25  cup
  ( 60 ml )
Light Soy Sauce
Light Soy Sauce
1  tbsp

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Nutritional Information

Nutritional Information Thumbnail

per serving

Carbohydrates
72.19 g
Energy
542.23 kcal
Fats
22.61 g
Protein
8.41 g
per serving

Recipe steps

49 min

5 min

15 min

16 min

3 min

10 min

Japanese Style Air Fryer Pork Fillet Salad

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Recipe steps

49 min

Step 1
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Preheat Air fryer to 200°C for 5 minutes
Japanese Style Air Fryer Pork Fillet Salad

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Recipe steps

49 min

Step 2
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Coat both pork pieces in egg, shake off any excess. Sprinkle over half the Maggi Crispy Japanese Style Seasoned Coating, pat down coating firmly, making sure to c
Japanese Style Air Fryer Pork Fillet Salad

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Recipe steps

49 min

Step 3
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Spray air fryer basket with oil spray. Place pork fillet pieces air fryer basket, in a single layer cook on 200’C for 8 minutes, then turn and cook for another 5-
Japanese Style Air Fryer Pork Fillet Salad

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Recipe steps

49 min

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Meanwhile to make dressing, combine lime juice, fish sauce, light soya sauce and sweet chilli sauce into a small bowl and mix.
Japanese Style Air Fryer Pork Fillet Salad

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49 min

Step 5
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Combine carrot, shallots, coriander, mint, cucumber, and red capsicum in a large bowl. Add dressing and toss to combine. Divide evenly among serving bowls. Top wi

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