You’ll probably have an air fryer at home which you use to air fry your shoe string fries and nuggets. How about turning it up a notch by trying to bake with your air fryer? Yes you heard it right, bake!
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Test cook Dan Souza makes a showstopping Crispy Slow-Roasted Pork Belly for Julia in the America’s Test Kitchen!
Get the recipe for Crispy Slow-Roasted Pork Belly: https://cooks.io/2WX78Co
For tender, flavourful pork belly with a crisp crown of skin, we start by scoring the skin and rubbing it with salt. To help tenderize and season the meat, rub it with a mixture of salt and brown sugar. Then air-dried the belly overnight in the refrigerator to start to dry the skin. Roasting the pork belly low and slow (instead of using the traditional high roasting temperatures) helped further dry the skin and turn tough collagen to gelatin while keeping the meat juicy. Finally, fry the skin, which causes it to dramatically puff up and crisp!
Just like a dry sponge absorbs water, meat will (to an extent) absorb liquid as it cools. So, instead of flavouring the steak before you cook it (or in the pan while it cooks), you can simply flavour the cutting board with seasoning, citrus, herbs, butter — anything you’d like. Rest the steak on the board, then slice it thin and toss it in its own juices and your flavourings. The meat will suck everything up and they will give it the best flavours!
Video by: Adam Ragusea
