Over the last year, after much ‘encouragements’ from friends I researched and finally bought 2 Air-Fryers; fundamentally one for my son who has moved away and one for me to learn so I can teach him easy recipes to feed himself. However I have since fallen in love with it!
I use it as a glorified oven really. After a year of experimenting and such, there are some food I will never use it for, especially those that only taste good with frying. Air-frying might be ‘healthier’ but for food that needs frying in oil, it is not nicer in taste. However I would never use my big oven for certain food now, like Cantonese Crispy Roast pork – Siu Yuk, 脆皮烧肉 which I think I have perfected in my air-fryer to my satisfaction. For full recipe please refer to this link – https://www.julieolive.co.uk/2019/09/06/traditional-cantonese-crispy-roast-pork-belly-siu-yuk-%e8%84%86%e7%9a%ae%e7%83%a7%e8%82%89/
My recipe uses red nam yue, fermented bean curd. To me this is a MUST. If you do not please do NOT refer to yours as ‘authentic’ or ‘traditional’ It kinda pisses me off. This is the way traditional Cantonese roast pork Siu Yuk, 脆皮烧肉 used to taste like when I was young. After roasting the pork itself will have a shade of light pink hue due to the nam yue and it taste so much better for it. Below are pics and TIPs of roasting it in an air-fryer. Enjoy and please feel free to ask me any questions pertaining to this cook.
