Wow I really enjoyed this video. Showing love from Haiti 🇭🇹 we make a dish that is similar to yours, but we call our fried pork shoulder chunks Griot. We also boil/ or pressure cook the pork before we fry it. We also make a pickled citrus sauce with onion, but our sauce is spicy. I love to see similarities in different cultures! Beautiful ❤️
I am thrilled to write this review. I made this recipe exactly like you showed. It took me less than 40 minutes to make. It was incredible. When I saw the pork come out of the pressure cooker I thought it was ruined but ten minutes crisping and wow! This is a special occasion dinner like Easter any night of the week. Thanks Chef Zee. Excellent!!!
That looks delicious, I am Cuban and live in Miami the place where every other person is from Cuba lol,Ilove the way you prepared them they didn't look greasy because restaurants here in Miami some of them make them so greasy Definitely going to follow your recipe I have a French husband from Paris who loves Cuban food especially masitas de puerco when we where living in France it was so difficult to find Latin products so when I came to visit family I would stock my luggage, now we are here in Miami so he is totally a Cuban boy.I made your aunts tuna salad and my husband and son loved.Thank you so much,I love your channel stay safe and greetings from Miami Florida.
Omg, that looks absolutely delicious. I know what I’m making for my next Sunday dinner. I also have a Ninja Foodi, it’s so easy to use and the food comes out perfect every time. Thank you for all your delicious recipes, they’re always on point.
Would you consider doing a tutorial for Locrio de Arenque? I've learned so much from all your cooking videos, you're literally the best and so easy to follow! 💗
I will definitely try this recipe tonight, quick question though. My instant pot does not have a air fry function and my air fryer is not working. Can I finish the pork in the oven after pressure cooking? If so, what temp and how long? Btw I love your videos 😊!
Chef Zee - would love to see a sous vide version. I am trying country style ribs with the same ingredients @140 for 6 hours and will follow this up with a deep fry at 375
Made this your way and will never do it boiling and frying again nor will I pay any restaurant for this dish. It was spectacular in les than 30 mins cooking time.
Chef Zee, I have a technical question to ask you about if you deep fry or pan fry the pork pieces after using the pressure cooker, how do you prevent the meat from becoming too dry? Since I don't have an air fryer I will either pan fry or deep fry (although I would prefer not to deep fry) the meat. In Asian cooking especially in Chinese cuisine, people will marinate the meat much the same way as you did, but to prevent the meat from becoming too dry, often the meat will be coated with a thin layer of corn starch and then fried. The meat will have a crunchy bite to it particularly on the surface, but it maintains some of the moisture so that it won't be dry like jerky. Do you think this dish would work well using this recipe, or does the marination process and pressure cooking or boiling do enough to soften up the meat? I would love your response to this. Thank you.
I have never bought an air frier because I like the traditional way, however following this recipe it looks so simple and as always delicious. Now I must consider. Thank you for always giving us our favorite recipes. Chef Zee, would you be so kind as to write me your email address here? I have tried to send you a message but it is rejected. Thank you, I appreciated!!
Wow I really enjoyed this video. Showing love from Haiti 🇭🇹 we make a dish that is similar to yours, but we call our fried pork shoulder chunks Griot. We also boil/ or pressure cook the pork before we fry it. We also make a pickled citrus sauce with onion, but our sauce is spicy. I love to see similarities in different cultures! Beautiful ❤️
I am thrilled to write this review. I made this recipe exactly like you showed. It took me less than 40 minutes to make. It was incredible.
When I saw the pork come out of the pressure cooker I thought it was ruined but ten minutes crisping and wow! This is a special occasion dinner like Easter any night of the week.
Thanks Chef Zee. Excellent!!!
That looks delicious, I am Cuban and live in Miami the place where every other person is from Cuba lol,Ilove the way you prepared them they didn't look greasy because restaurants here in Miami some of them make them so greasy Definitely going to follow your recipe I have a French husband from Paris who loves Cuban food especially masitas de puerco when we where living in France it was so difficult to find Latin products so when I came to visit family I would stock my luggage, now we are here in Miami so he is totally a Cuban boy.I made your aunts tuna salad and my husband and son loved.Thank you so much,I love your channel stay safe and greetings from Miami Florida.
Just Divine Thank you for sharing this Amazing recipe with us for that we are immensely grateful My Soul Embraces your Amazing Soul 🙏 💝 👏 👍
Omg, that looks absolutely delicious. I know what I’m making for my next Sunday dinner. I also have a Ninja Foodi, it’s so easy to use and the food comes out perfect every time.
Thank you for all your delicious recipes, they’re always on point.
THANK YOU SO MUCH. This means the world. The Ninja Foodi is definitely a life saver.
I saw your post and tuned right in!!!! Will definitely be making this..
Yay! Thanks for watching. I hope that you enjoy!
Great another recipe for my air fryer but this one is going to taste amazing !! Gracias
My pleasure 😊 Hope that yopu like!!!
@@Chefzeecookscan you airfry Plantains? Like to make tostones or a Jibarito?
I was thinking of brining the pork in garlic salt over night and then seasoning the next day. Would that be a good idea
It would be an excellent idea! Your instincts are right on the money!
Would you consider doing a tutorial for Locrio de Arenque? I've learned so much from all your cooking videos, you're literally the best and so easy to follow! 💗
Yes!!! 😍😍😍😍 i have been craving this 😍🥰😍
It is hands down one of my favorite things to make!
I'm drooling.🤤
That looks really good Chef Zee. Looking very tasty to the wolf cook
Thanks so much
As you can see, I am following your channel. Keep up the good cooking
I actually have this ninja foodi!!! So excited to make this!
I will definitely try this recipe tonight, quick question though. My instant pot does not have a air fry function and my air fryer is not working. Can I finish the pork in the oven after pressure cooking? If so, what temp and how long? Btw I love your videos 😊!
When you put the lime at the end.....I was salivating como un perro.
Your food is awesome. Thank you .
Wow.. looks sooo yummy!!!!
omy! how did you know i got a chuck of pork today... gonna make some cabbage rolls and... this fantabulous recipe! tyfs
Yummmmmmmyyyyy
Delicious I like masitas with mangu Yummyyy
So good-- I definitely agree!
Looks amazing! Thank you for sharing. Also, what kind of pan did you use when you cooked the onions in the end?
Diablo lol!!!....I could live in DR forever and eat that delicious pork all day...yesss
Chef Zee - would love to see a sous vide version. I am trying country style ribs with the same ingredients @140 for 6 hours and will follow this up with a deep fry at 375
Good video, Muchas Gracias
Awesome technique! Do y'all eat Chivo? I wonder if that would make a good Ninja recipe/maybe you could try it out?
What kind of sides do you serve with this?
Hi! Is there an alternative for the pressure cooling part? I don’t have one.
Made this your way and will never do it boiling and frying again nor will I pay any restaurant for this dish. It was spectacular in les than 30 mins cooking time.
So happy that you enjoyed this recipe!!! This is definitely the way that I make it now since it saves me so much time
Do you do these videos in Spanish? I told me friend about you pero she doesn't speak/understand English. This recipe is amazing by the way!
Chef Zee, I have a technical question to ask you about if you deep fry or pan fry the pork pieces after using the pressure cooker, how do you prevent the meat from becoming too dry? Since I don't have an air fryer I will either pan fry or deep fry (although I would prefer not to deep fry) the meat. In Asian cooking especially in Chinese cuisine, people will marinate the meat much the same way as you did, but to prevent the meat from becoming too dry, often the meat will be coated with a thin layer of corn starch and then fried. The meat will have a crunchy bite to it particularly on the surface, but it maintains some of the moisture so that it won't be dry like jerky. Do you think this dish would work well using this recipe, or does the marination process and pressure cooking or boiling do enough to soften up the meat? I would love your response to this. Thank you.
Is Dominican oregano the same as the finely ground oregano vs the bigger flakes or oregano which I know is different?
Luv your receipes but I dont have airfryer courld they be also done other way thanx gb
I have the original stove top version on how to make this which is also DELICIOUS! Definitely check that out as well.
❤🙏🏼
친구하고 싶어 들어왔어요🤗
Are you doing keto?
I have never bought an air frier because I like the traditional way, however following this recipe it looks so simple and as always delicious. Now I must consider. Thank you for always giving us our favorite recipes.
Chef Zee, would you be so kind as to write me your email address here? I have tried to send you a message but it is rejected. Thank you, I appreciated!!
She's on instagram. As far as air fryers I have a Cosori one and it's awesome.