Air Fryer Crispy Pork Bites | Tajin Pork Snacks | 3 Ingredient Recipe
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- Опубликовано: 12 сен 2024
- These easy to make crispy pork shoulder bites should go right alongside chicken wings for game day or any day. And they’re a lot cheaper, too! Boneless pork shoulder (aka butt) country-style ribs are almost always BOGO at my local grocery store and pork is generally cheaper than other meats just about anywhere. You can also buy a whole pork butt and parcel it out into 2 lb portions to pull out of the freezer a day or two before making these.
Super easy to make and versatile because you can use any seasoning you prefer. I used Tajin in the video because it already has a ton of salt and lime with other spices, but you can make up your own flavor mix. This should be a roadmap recipe for you to experiment with all the spices in your pantry.
NOTES:
• Trim any big chunks of fat, but not too much. You want that fat to work with the corn starch and make a crispy crust - the best bites are the ones that have a good bit of fat. I didn’t spray any of this batch because the fat worked its way around after each flip. But if you see any stubborn white patches where the corn starch didn’t brown, you can spray with a little oil or non-stick spray.
• Be prepared to make this every weekend because these things are addictive!
#porkshoulder #porkbutt #crispypork #airfryer #airfryerpork
**This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!**
Instant Vortex Plus 6-in-1 Air Fryer, 6 Quart, 6 One-Touch Programs, Air Fry, Roast, Broil, Bake, Reheat, and Dehydrate: amzn.to/30pZ4dt
Today’s Ingredients:
2 lbs boneless pork shoulder/butt, 1½” cubes (using country-style ribs in the video)
½ cup corn starch
3 TB Tajin seasoning
Optional for serving: hot sauce, Tajin seasoning, any dipping sauce you like
Instructions:
1. Mix the corn starch and seasoning together, then coat the pork pieces all over with the mix. Use either a large bowl and a spoon to stir or a zip-top bag as a shaker to get even coverage all over each piece.
2. Air fry at 375° for a total of 30 minutes, rotating or flipping twice (every 10 minutes). There is enough fat in the meat to moisten the corn starch as it cooks, but if there are any stubborn patches of white you can spritz with a little oil or non-stick spray.
3. Allow to cool for 10 minutes before handling.
4. Serve with hot sauce and extra Tajin. Or any dipping sauces you like.
5. ENJOY!
Ohhhh yummy Cam!
These look awesome! 😍
How do you set your camera for that view? Tripod? And may I ask what do you use to film?
Thank you💗
Thanks, Heidi! I’ll leave a couple links below for the specific gear I use to get my overhead shots, but you can achieve similar results with a tripod - I just like the c-stand for the extra height (away from steam and food splatter) and stability (bottom-heavy to counter top in case of accidental bumps as people navigate the kitchen - yes, I leave it up allll the time). As for the camera, I like a dedicated videocam so I can just push start and not have to think about recording time limits - meaning I can cook at my leisure and not have to restart the camera if I pass a recording time limit. I use other cameras to get my still shots, but that’s another story. Not perfect, but I’m always learning and adjusting. Always happy to answer questions and always grateful to you for watching my videos! BTW, really liked your Shangri-La video 💖🐝
NOTE: There are many cheaper or more lux options out there, these are just the ones I specifically use in my kitchen to get overhead shots. Check out used gear sale sites or maybe you know someone crafty that can help.
Neewer C-Stand: amzn.to/3J4TDFr
Sony HandyCam: amzn.to/3J4w9QW
Lights: amzn.to/3goTjVZ
One More SideNote: I get a lot of inspiration just watching other Tubers - you never know what might spark a new idea! So many to choose from, but here are just a few Tubers that I’ve watched and learned from since I started making videos.
BuonnaPappa: ruclips.net/video/HNetGguh_pw/видео.html
Daniel Schiffer: ruclips.net/video/3mZuJAWH1Ow/видео.html
We Eat Together: ruclips.net/video/WXPFiNVOC7w/видео.html
@@NosieBee
OOHH😍 Thank you so much for taking the time to give me all the info! I appreciate it so much. And thank you for watching my videos too💖
👍🏻❤️
Have you ever made these with pork loin/pork chops? I'm wondering if there's enough fat to skip the spray? Or would you coat the pork with oil, THEN add the cornstarch?
Never tried with look or chops; I usually buy the country style ribs or butt since they're always on sale near me. When I first started making these I didn't spray at all, and they were tender and tasty, but I wanted more crisp so I kept playing with flour/cornstarch/baking powder ratios. The more coating, the more spray to get the outer bits crisp and not show white. I still make these and it's always adjust as I go. Also, dusty/floury coating with oil just make sludge so I like to coat on patted-dry meat.
Let us know what you try and how it works out! And thanks so much for watching💖🐝
Why cornstarch and not flour? Does cornstarch give it a different flavor?
Hi, Terri! No change in flavor, but corn starch makes a lighter, crispier crust. Other starches like potato, arrowroot, and rice flour can do the same thing. I also substitute half with corn starch if I'm using a recipe that calls for flour. Check out my most recent wings recipe to see how I used both: ruclips.net/video/R47fqoUJLL0/видео.html
Thanks so much for watching! 💖🐝