Lua’s Air Fryer Roast Pork Butt ( know as Char Sui in Cantonese)

 

You’ll need to marinate the meat for four hours and to bring the temperature of the roast to room temp before cooking. 24 hours is too long. Tenderize with multiple needle straps in to each steak. Place steaks and marinate in a gallon plastic ziplock bag. Work the meat until each piece of meat is thoroughly coated. Remove all the air. Marinate in refrigerator four four hours. You can find this master chefs YouTube video on this recipe here.

1 1/2 lb. pork butt cut into steaks, 3/4 “ thick

1 tbl.  Shouxing wine

1 tbl. Sweet Red Bean Paste

1 tbl. Red fermented bean curd

2 tsp. Garlic salt ( not too much)

2 tsp. Sugar ( needs to be sweet)

1/2 tsp. White pepper

1/2 tsp. Chinese five spice ( or to taste)

1 tel. Honey

Or, if you don’t want to go through the hassle of making the sauce I have used this sauce:

Mexican Street Corn (Elote) Love & Lemons

 

• Mayonnaise – It creates a creamy coating for the corn and helps the other fixings stick. I love the flavor of 100% mayo on elote, but if you prefer, you can sub Mexican crema or sour cream for some or all of it.
• Fresh lime juice and zest – For brightness.
• Chili powder or ancho chile powder – It adds smoky flavor and a little heat.
• Cotija cheese – For salty flavor and tang. If you have trouble finding Cotija cheese at the grocery store, a little crumbled feta cheese will work instead. It won’t taste exactly the same, but it will still be delicious!
• Fresh cilantro – For a fresh, aromatic finishing touch. Fine minced.
• And sea salt – To taste! Because mayo and Cotija cheese are both salty already, you may not need it. I recommend taking a bite of your elote before you sprinkle on more salt.

Chinese Salt-Bake Prawns aka Salt&Pepper Shrimp

Chinese salt-baked prawns are known for their crispy texture and flavorful taste. The key to achieving the crispiness lies in the salt-baking method and a few specific cooking techniques. Here's a general guide on how to make Chinese salt-baked prawns crispy:

Ingredients:

• Large prawns (shell-on)
• Coarse sea salt (aka kosher salt)
• Cornstarch or potato starch ( I recommend potato starch)
• Egg whites
• Seasonings (garlic, ginger, green onions ( aka scallions), etc.)
• Optionally, thin cuts of jalapeños
• Peanut oil for frying

Instructions:

1. Clean and prepare the prawns:

   • Rinse the prawns thoroughly and pat them dry with paper towels.
   • If you prefer, you can make a shallow cut along the back of each prawn to devein them. You may want to do this with surgeon’s scissors.

2. Coat with cornstarch or potato starch:

   • Lightly coat the prawns with cornstarch or potato starch. This helps create a crispy outer layer when frying.

3. Whisk egg whites:

   • In a bowl, whisk egg whites until they become frothy. Dip each prawn into the egg whites, ensuring they are well-coated.

4. Coat with salt:

   • Roll each prawn in a generous amount of coarse sea salt, ensuring an even coating. The salt forms a crust during baking, adding to the crispy texture.

5. Preheat the oven:

   • Preheat your oven to a high temperature (around 400°F or 200°C).

6. Bake the prawns:

   • Place the salt-coated prawns on a baking sheet or in a baking dish. Bake them in the preheated oven for a short time, usually around 10-15 minutes. The high temperature helps the salt crust form quickly. Higher altitudes require more time.

7. Fry for extra crispiness (optional):

   • For an extra crispy texture, you can deep-fry the prawns in hot peanut oil for a brief period after baking. This step is optional, as baking alone can produce a sufficiently crispy result.

8. Sauté aromatics (optional):

   • In a separate pan or wok, sauté garlic, ginger, green onions, or any other preferred aromatics. Once fragrant, add the baked or fried prawns and toss them to coat in the aromatic mixture.

9. Serve immediately:

   • Plate the crispy salt-baked prawns and serve them immediately while they are hot and crispy.

Note: Adjust the cooking times based on the size of the prawns. Do not overcook.