From my family to yours - thank you so much! Followed this recipe to the T and it came out incredible. I loved the crunch of the skin while the meat remained moist.
I found the meat undercooked, even though I followed instructions carefully. Crackle was good but meat was rather pink. Should I increase the temperature for the first 15 minutes, or should the airfryer be preheated?
Hi Jay sorry to hear that! Yes I’d say it’s something to do with the heat. Maybe try preheating, turn up the heat for 5C/10C, and extend the cooking for another 5-10 minutes. Each air fryer is different but this should work. Not opening the drawer too often while cooking though. My husband did this and ended up with pink inside. So we cooked for a longer time. It turned out a little dry, but a great experience for me to learn about this recipe. Thanks for the question, please let me know how it goes! 🤎
@@abbiegraham1179 I usually preheat the air fryer for 5 mins on 200deg before cooking, but since this wasn't mentioned, I started from cold and cooked meat for 15 mins at 150deg and then a further 20mins at 200deg. I shall try again but will preheat and then cook the first part at a higher temperature. I'll let you know how it goes. May be a couple of weeks before I cook again. Thank you very much for your reply.
I tried crispy pork belly today and it came out great! I left the pork in the air fryer and extra 5 minutes. Thank you Abbie!
Yay! That’s wonderful!
I AM IN LOVE WITH YOUR COOKING. THANK YOU !!!
You’re most welcome! ❤️
This is great! After watching and trying out many, many videos this is the first that worked! Thank you!
From my family to yours - thank you so much! Followed this recipe to the T and it came out incredible. I loved the crunch of the skin while the meat remained moist.
You’re most welcome! Reheat any leftovers in the air fryer and it tastes just the same 😊
@@abbiegraham1179 The way this came out. There will never be leftovers =)
Wow looks so yummy! Recipe is easy and straightforward.
Thanks! I love easy and delicious recipes 😊
I made this. So perfect!-delicious! Thank you so very much for sharing.
That’s wonderful!
I'll give that a go without pricking the skin and using Vinnegar which was my traditional method.
Nice video good tips greatz from Holland
Thank you!! ♥ It looks delicious!
I found the meat undercooked, even though I followed instructions carefully. Crackle was good but meat was rather pink. Should I increase the temperature for the first 15 minutes, or should the airfryer be preheated?
Hi Jay sorry to hear that! Yes I’d say it’s something to do with the heat. Maybe try preheating, turn up the heat for 5C/10C, and extend the cooking for another 5-10 minutes. Each air fryer is different but this should work.
Not opening the drawer too often while cooking though. My husband did this and ended up with pink inside. So we cooked for a longer time. It turned out a little dry, but a great experience for me to learn about this recipe.
Thanks for the question, please let me know how it goes! 🤎
@@abbiegraham1179 I usually preheat the air fryer for 5 mins on 200deg before cooking, but since this wasn't mentioned, I started from cold and cooked meat for 15 mins at 150deg and then a further 20mins at 200deg. I shall try again but will preheat and then cook the first part at a higher temperature. I'll let you know how it goes. May be a couple of weeks before I cook again. Thank you very much for your reply.
Awesome! Also do score the bottom of the pork, cut deep, it shortens the cooking time and seasons the meat.
The 1/2 Tsp Oil rubbed on the skin, what oil is that?
Surely it makes a difference? Sunflower, Olive Oil, Chinese Cooking Wine, etc??
Any regular cooking oil would do. I used olive oil. No cooking wine is used though. Cooking wine isn’t oil.
Thank you 🙏🏽
No problem 😊
Do you need to dry the skin after taking it out of the first time from airfryer
Yea only if there’s excessive moisture, give it a quick pat.
Deve ser bom
Good job, looks delicious. I subscribed to support you, good luck.
Thanks!!
What about poking holes onto the skin??
This’s a poking free method!
Is that 2 x 1.2kgs of pork, or 1.2kg of pork cut into 2 (600g each)?
That’s 1.2kg cut into 2, but I’ve tested with a 1kg pork in a bigger drawer, the exact recipe works.
@@abbiegraham1179 thank you for the reply. So 600g in a single drawer should have similar timings I assume?
Yep that’s right!
It didn't work for me. The skin stayed white after the two timers.
don't you need to poke the skin? thank you
Nope. No need to poke or score the skin.
But you may want to leave it in the fridge to remove some of the moisture if it comes in a vacuumed package.
@@abbiegraham1179 for how long in the fridge?
Overnight would be ideal, as vacuum packed can be quite moist.
Skin is not fluffy,
Lookks hard to bite.
Pls learn more cooking techniques to be skin is very fluffy
Deve ser bom