One of my most used appliances is the air fryer and I just can’t recommend it enough. It has changed the way I’ve cooked on those busy weeknights. It’s easy to use and clean up is a breeze, especially when you don’t need to clean up any splatter on the stove top.
One of my favorite things is to have marinated meat ready to cook. The flavor has plenty of time to penetrate the meat and it’s always ready for me to pull out of the freezer when I can’t decide on what to cook for dinner. My lemongrass pork is a family favorite and cooking it in the air fryer makes it fool proof. I’ve always hated watching lemongrass pork while it cooks on that stove top. The sugar in the marinade means they it tends to burn easily. And, where I live, our winters long and cold so firing up the grill is not always possible.
This is not the time for lean cuts of meat though. If you ever wonder why the meat is so much more flavorful and juicy when you dine in at a Vietnamese restaurant, it’s because they’re not using lean cuts. Leaner cuts means that it will have a higher tendency to dry out. I always use pork shoulder roasts, which I slice into 1/2” slices. Pork shoulder is not just for pulled pork. Pork shoulder can be cooked just like pork chops but with better results. Juicy, tender and flavorful. Once you try this, I promise you will not go back to leaner cuts or pork.