Paleo Cooking with Your Air Fryer by Dr. Karen S. Lee

Paleo Cooking with Your Air Fryer by Dr. Karen S. Lee

Author:Dr. Karen S. Lee
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2018-09-09T16:00:00+00:00


COOK TIME: 30–40 MINUTES || MAKES: 3–4 CUPS (450–600 G)

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

½ tsp sea salt

1 tsp dried oregano

2 lbs (900 g) pork belly, with or without skin

In a small bowl, combine all the ingredients except the pork belly and mix. Transfer the seasonings to a large zip-top bag.

Cut the pork belly in ½ x 2–inch (13 mm x 5–cm) pieces and put them in the zip-top bag with the seasonings. Shake the bag and mix the seasonings into the pork belly pieces to make sure all the pieces are coated well. Marinate overnight in the refrigerator.

Preheat the air fryer to 360°F (180°C) and place it in a well-ventilated area.

Take the pork belly from the refrigerator and place half of it in the basket. The meat pieces will overlap but spread them out as best as you can. Close the basket and cook for 10 minutes. Open the basket and mix the pieces with tongs. Close the basket and cook for another 10 minutes. Open the basket again and mix the pieces, making sure the pieces are not burnt. You should see the pieces browning and shrinking to smaller sizes. Close the basket and cook for another 10 minutes or until all the pieces are crispy. Take this batch out, place in a bowl and cook the remaining pork belly the same way.

Chicharrones are great for snacking when served immediately or store in an airtight glass container up to 2 weeks in the refrigerator or in the freezer for up to 1 month.

Note: This recipe might make the air fryer get smoky because of the dripping fat so be sure to put the air fryer in a well-ventilated area. You can drain the fat from the dripping basket if the air fryer gets smoky.



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