Air-fried Chinese Roast Pork Belly

I must confess. 
As much as I love roast pork, esp the crackling, I've never attempted this at home ... til now.
Fearing all that splatter in my oven and the smells that might contaminate my cakes, etc etc, I've managed to live on store bought roast pork. In this region, I can get by quite happily since there are so many good ones about. 
Then the air fryer came about, caught my eye, got me wondering, wanting, checking out various recipes that have been successfully done in one. I've been putting off getting an air fryer for the longest time. You know, new toy, play with it for awhile, get tired of it and then makes way for the next new gadget and takes up what little space I have. Wait and wait some more ...shall I, shan't I?
Then I visited a neighbouring country and found a locally made air fryer for less than half the price of the popular branded one. Everything about it screams COPY but hey, works the same and it might be sitting on the shelf in a couple of months due to boredom or whatever. Why the heck not?

So here I am, trying out everything I possibly can with it. And boy, I am so happy with this thing, I'm willing to put it in the same <3 category as the slow cooker. 

I've done the basics of potato fries, eggplant, you know .... zzz
I needed to do this at least once and you can see why I'm so happy with it. The crackling turned out super! I'll definitely be making this again.

Cleaning was easy and the color was nice and even. And I believe it takes a shorter time than in a regular oven. Meat below the crackling was moist and tender. The only complaint is having to pierce the skin....I really need to find a better and easier way to do that. But, Oh, the satisfaction of seeing that bubbling crackle!

I'm using the basic instructions from bakecooklove and tweaked some.

Ingredients

about 700g pork belly (with skin intact, cleaned and wiped dry)

salt
white vinegar

Marinade: 

1 tsp 5 spice powder
half tsp white pepper
pinch of salt
roasted garlic paste (just plonk a whole bulb of garlic in the air fryer, cook for a few minutes @ 180°C until it's soft enough to mash)

Method

I did not blanch or boil the meat as instructed as I figured all that natural sweetness would just go to waste. 

Pierce the skin with a fine, sharp skewer. Don't get lazy with this part. The more holes the merrier. 
Rub the marinade ingredients into the meat part only.
Leave in fridge overnight uncovered to dry out the skin.
(I pierced more holes after drying out the skin ... )
Preheat the air fryer at 180°C.
In the meantime, brush the skin with white vinegar and coat with salt. (Just put salt in a wide bowl or plate and dip the skin onto it. )
Wrap the bottom part with foil, leaving the skin exposed.
Air fry for about 20 mins. Remove from air fryer and scrape off the caked up salt.
Air fry again for about another 20 mins or until skin is nice and golden and crackly.

Enjoy while warm. 
Should there be any leftovers (you're kidding!), just plonk it into the air fryer for about 3 mins and the crackling will be nice and crunchy again. 


For those who are thinking of getting an air fryer but in doubt of which to get, here are some reviews of certain models which you may or may not find in your area. 
https://www.reviews.com/air-fryer/

Rosemary Ginger Banana Cake

I thought I’d posted my favourite banana cake recipe awhile ago. Can’t seem to find it anywhere. 

But, no biggie. 

Here’s a twist to the basic.

That worked really well …. lightly fragrant with rosemary and ginger. I used crystallised ginger instead of fresh, so as not to have it too pungent and spicy. And a sprig of rosemary on the top and not chopped nor mixed into the batter. It is after all, a banana cake and we don’t want to confuse the main hero of this recipe.

And if you’re a stickler for tradition, just omit the herb and ginger and stick with the same proportions, it’ll still yield a lovely loaf…well, three little loaves if you use the same tins I did. 

Enjoy!

INGREDIENTS

1+ 3/4 cups flour, sifted

1+1/2 tsp baking soda

3/4 tsp fine salt

3 large eggs

1+1/2 cups soft brown sugar

1 cup mashed bananas (I used pisang emas, also known as monkey bananas)

1/4 cup melted butter

1/2 cup vegetable oil (or any unflavored cooking oil)

1 tsp pure vanilla extract

coarsely chopped crystallized ginger

rosemary sprigs

METHOD

Preheat oven to 180C.

Oil and line loaf pans. I used 3 mini loaf pans (6”x3”x2”)

Whisk sifted flour, baking soda and salt together.

In another larger bowl, whisk eggs, sugar, mashed bananas, vanilla extract, melted butter and oil until well mixed.

Add flour and fold evenly into mixture.

Stir in chopped crystallized ginger.

Fill tins.

Place a sprig of rosemary on the top of each loaf.

Bake in preheated oven for 45 mins.

Remove from tins and leave to cool on rack.

*(Remove rosemary sprig before consuming.) 

Hot Sauce (Sriracha) Chicken Wings

There are so many types of chilly sauce here, locally made to suit our very fireproof tastebuds. I’ve only come across the name “Sriracha” in the American blogs and recipes. And I don’t think it was even on our grocer shelves til recently. 
I’ve ignored it for the longest time, never having a need for some foreign brand telling me it’s better than what I can get at home. 

Then this recipe popped up. The gooey deliciousness got to my tummy and I. 
Drool, I did. Make, I want.

I was sure this could also be made using our local chilly sauce / hot sauce. But then, I’ve never tasted Sriracha. Who knows, maybe it’s got an interesting flavouring that makes the recipe. Gotta get a bottle. Bought, I did.

Meh. It’s hot sauce. Chilly sauce, minus the sugary sweetness that many of our local brands favor. Now I can truly say … yes, this can also be made using our local chilly / hot sauces … minus the honey.
The thing that makes this more interesting is the bergamot leaves. It gives it an exotic flavor and a beautiful scent to the whole “burn my tongue silly”. 

(Recipe adapted from Slow Roasted Italian)

INGREDIENTS

6 chicken wings (drummets to tips, whole or separated)
1/2 cup Sriracha sauce
1/2 cups honey
1 tbs butter
juice of 1 lime
2 tsps finely shredded bergamot leaves (lima purut), divided

METHOD

Toss everything with 1 tsp of shredded bergamot into a slow cooker. 
Stir to coat chicken wings.
Cook on high for 2-3 hours. 
Remove wings gently (gets very tender and might fall to pieces) and place on a lined baking pan.

From this point, you can broil the chicken wings immediately and baste with the watery liquid or reduce the liquid to a thick syrup and then baste and broil and baste and broil …. to your heart’s content and until it’s slightly caramelised.

Remove from oven.
Sprinkle with remaining 1 tsp shredded bergamot leaves and serve warm.

HAPPY HALLOWEEN !

The Great Pumpkin is gonna be so sore at me. I seem to have eaten all of my pumpkins and left none to carve and welcome halloween in. 

Shhh…don’t tell him what this is …. it’s a pumpkin in its halloween costume…yeah…that’s it.

They’re getting really good at make-up and their costumes these days, don’t ya think? Great disguise!

Anyway…have a Happy Halloween y’all !!

Enjoy the season with it’s wonderful gorgeous colours which we (in this part of the world) can only visualise unless somebody forgets to water their garden.

Nectarine Ginger Cake

Just trying to save some nectarines ....
Have already put a couple out of their misery. This weather just isn't good for fruits like these. 
They were reasonably priced for a change .... I couldn't resist. 
It's a good excuse to bake and to get myself going again. 

It isn't fun having tennis elbow. It isn't fun not getting to play tennis. It isn't fun not being able to even lift a cup .... gah.
(Can I use that as song lyrics?)

I don't have much to say these days. Forgive me. 
I just eat. 
No, I'm way past my depression days .... not worth it. I'm just grumpy. Lacking in exercise, you know, lacking happy chemicals: endorphins (for the inquiring minds ... "endogenous morphine"), oxytocin, serotonin, dopamine and all.

Messing about in the kitchen, retail therapy ...oh yes... a friend advised me to jog. No elbow use (except flapping it around as you jog ...that hurts too, you know), cheaper than retail therapy and I get my happy chemicals. So I figured I'd get a big, quick fix and jog from store to store. Good, eh?

This is good too. It was experimental. Portion is small. I'm gonna double up for the next one. Add more ginger. Flavors are lovely and subtle. You don't have to take my word for it. Make it and find out.

(So much for having not much to say....)

(Recipe adapted from 手のひらサイズのベイクドケーキ)

INGREDIENTS

72g butter, softened
50g castor sugar
1 egg
1/2 tsp vanilla extract
72g self raising flour
1/8 tsp baking powder
1 tbs yogurt
1 nectarine, pitted and sliced
60g crystalised ginger, chopped or cubed


METHOD

1. Preheat oven to 170°C. Grease a small loaf pan or line with baking paper. (I used a silicon loaf pan. Didn't have to grease nor line)
2. Whip butter and sugar until pale and fluffy. Beat in egg and vanilla. 
3. Stir in yogurt, followed by flour and baking powder. 
4. Transfer batter into loaf pan. Arrange nectarine slices on top and sprinkle chopped crystalised ginger along the sides. 
5. Bake in preheated oven for about 40 mins. 
6. Cool and serve.

A Virtual Potluck Party

Crazy huh? A virtual potluck party! The common thread through similar posts I've seen, is that there is a competition of sorts, some judging involved and always a prize for the winner. I have broadened my food horizons considerably since I started blogging, and have come across so many good recipes, that choosing a winner perhaps isn't really possible or even fair. My intention was always to introduce as many of my friends and their blogs, to as many of my other friends, and their blogs, as possible. While the response made for more of a cosy get together rather than a rocking food fiesta.... look at what my party animals brought! 7 mouth-watering dishes, from different parts of the world, from appetizers to desserts! Perfect!

Thanks to Elin (who so kindly brought 2 dishes), Mythreyi (who also brought 2 dishes), Alyce, Eugenia and Elisabeth. And if any of my charming guests would like to host the next one, I'll be sure to contribute.

For those of you who missed out ... you can click on the name of the dishes and get linked to the yumminess!

Mythreyi : Chocolate & Espresso Mousse

Elisabeth : Garlic Shrimp with Broccoli

Mythreyi : Red Cabbage & Sweet Potato Bullets

Alyce : Effortless Exotic Linguine with Saffron & Mussels

Eugenia : Cinnamon Swirl Bread

Elin : Glutinous Rice Cake Taro Rolls

Elin : Bliny with Creme Fraiche & Smoked Salmon