If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Anyone tried Turkey-tail Lau-Lau, now that`s some ono stuff. This canoe club was selling for their club and I bought some. Wow, I wen end up buy plenty more and stock-up my freezer. Plus make good kine pu-pu`s with da beer
For those of us that moved away and can't run to 7-11 for our musubi or Uncle Clays for shave ice or Zippys for... well you get it... we can try making the flavors from home ourselves. Try the book Aloha Kitchen by Alana Kysra, or any of the classics by Jean Hee.
prepare a pork belly with the skin on to fit in the ChefMaker basket.
pat dry with a towel and cross-hatch the skin / fat.
heavily salt the skin side facing up.
set the pork on the rack in the fridge overnight to draw out the moisture.
next day, remove all the salt with a brush.
season the meat side - NO salt - avoid making the pork too salty.
put the belly back on rack with the skin side facing up.
place rack with pork in the ChefMaker basket and insert the probe in the thickest part of the belly.
use probe function and set the target temperature to 180? F. - drop the ambient temperature to 210? F, = as low as it will go.
cook 1hr until around 165? F. Then, reset the ChefMaker to Airfryer mode and cook at 350? F for 15min. https://www.amazon.com/Dreo-ChefMake...704ef62ad61b09
Comment