Steps
How to make it
Prep 10 min · Cook 16 min
- Pound pork loin chop to about 1 cm thick with a meat mallet or the back of a knife; score tough membranes; pat surface dry with paper towels.
- Mince garlic (3 cloves); mix with soy sauce (1 tbsp), rice wine (1 tbsp), salt, black pepper, and olive oil (1 tsp) into a marinade. Rub both sides of the chop and marinate 10 minutes.
- While marinating, shred cabbage (80 g), massage with a pinch of salt for 3 minutes, rinse off salt, squeeze dry, and set aside.
- Preheat air fryer to 190°C for 3 minutes.
- Place chop in the basket in a single layer—do not fold or stack. Air-fry at 190°C for 8 minutes; open, flip, then air-fry 6 minutes more until golden.
- Pierce the thickest part with a knife tip—no bloody juices and meat juices should look slightly clear when fully cooked. Rest chop 2 minutes to reabsorb juices.
- Slice and plate with shredded cabbage; serve hot.
