In this video, My grandma "Popo" shows us how to make two Cantonese BBQ staples in the Air Fryer! (She loves it btw)
Char Siu - Red colored BBQ pork & Siu Yuk which is crispy pork belly. The rough recipe is below. (Remember we never really measure, but I've done my best to transcribe her recipe.)
This is our Air Fryer BTW - Emeril Lagasse 12-Quart Air Fryer Pro
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Char Siu (Roast Pork) Ingredients
2 lbs Pork Butt or Shoulder
Sauce
2 tbsp Hoisin sauce
1 tbsp Chou Hou sauce
2 tbsp Ketchup
2 tbsp Honey
2 tbsp Char Siu sauce
1 tbsp Oyster sause
3 tbsp Shaoxing wine
1 tbsp Neutral oil
1 tbsp Sesame oil
Dried Orange Peel or Orange zest
1/2 tsp White Pepper
2 tbsp Rose wine (add that just before cooking to keep it's fragrance)
Char Siu (Roast Pork) Procedure
Mix all the ingredients for the sauce above. Then add your meat to the mixture and marinate for 3-4 hrs. My grandma likes to leave it out at room temperature to marinate for at least 30 min before further marinating it in the fridge for about 3 hrs. Be sure to remove it from the fridge at least 30 min before cooking, so it's brought back to room temperature. You can marinate it in the fridge over night as well.
We cooked it at 375 F for 15 min, adjusted the placement of the racks, cooked it again at 375 F for 15 min. And lastly cooked it again at 375 F for 10 min. If your air fryer is smaller you may not be able to cook so much meat at once, and it will cook faster. We get more direct heat on the top rack of our air fryer and the middle rack does not cook as quickly.
375 F 15 min
375 F 15 min
375 F 10 min
Siu Yook (Crispy Pork)
Ingredients
5-6 large pieces of pork belly cut in about 1 inch 1.5 inches in width
Dry Rub
1 tsp Salt
1 tsp Sugar
1 tbsp Five spice powder
2 tbsp White vinegar (apply to the skin)
Siu Yook (Crispy Pork) Procedure
Blanch the pork belly in boiling water for 5 min. This is to make the skin softer. After it's blanched, remove it from the water and let cool for 20 min.
After it's been cooled, take a towel and dry the pork belly. Then take a fork and prick the skin (be careful). You should have little holes on the skin. This helps it get crispy. Then rub your 5 spice mixture on all slides of the pork belly EXCEPT the skin. Then apply white vinegar to the skin 3 times. For each vinegar application, wait 5 min before applying more vinegar. I don’t know if this method actually works, but the idea is that the vinegar will soak into the little holes. The vinegar helps the skin crisp up.
Then we refrigerated it for 3 hrs and took it out of the fridge 30 min before serving. The skin tightened up.
We cooked it in the air fryer on the top rack, we constantly monitored it and adjusted the temp.
375 F 15 Min
400 F 10 Min
400 F 10 Min
400 F 5 Min
Serve with buns, rice or whatever you like. It comes out great in the Air Fryer! If you don't have an air fryer use your oven. We took the Char Siu marinade and brought that to a boil to kill the bacteria.
ENJOY!
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6 окт 2024
