Two Fat Ladies S01E02 Meat
EXTREME Street Food in Azerbaijan!! KING OF KEBABS + Local Food in Baku, Azerbaijan!
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BAKU, AZERBAIJAN - Welcome to Baku, an exciting city on the Caspian Sea in Azerbaijan! Today I’m hanging out with my friends from reAzerbaijan, and we’re taking you on an ultimate and extreme street food tour - it’s going to be meaty! #ExperienceAzerbaijan #Baku
First of all, a huge thank you to reAzerbaijan for arranging my trip to Azerbaijan, it wouldn’t have been possible without them.
reAzerbaijan:
Adnan:
As Adnan and Farhad explained to me, unfortunately during the Soviet period, Azerbaijan wasn’t able to develop their street food culture that much and creativity was omitted. When Azerbaijan broke away from the Soviet Union, it was the Turkish who influenced much of the Azerbaijani street food culture. So you will definitely find some similarities, and yet some differences.
We started this extreme street food tour in Baku by going to one of the oldest Soviet style cafes for a quick piroshky on the go. It was pretty oily, but pretty tasty especially when drenched in tomato sauce.
Amin Kabab - Next stop on this food tour, we went to Amin Kabab, a small neighborhood kebab grill for a quick Lyulya kebab, or chopped meat kebab.
Eskulap Restoran - If you’re looking for one of the best local Azerbaijan kebab meat restaurants in Baku, this is the spot. Adnan explained it’s a legendary restaurant he’s been coming to since he was a kid. They specialize in all things lamb, and along with a variety of stews and braised dishes, one of their specialties is the Khan Kebab, lamb liver wrapped in caul fat and grilled. I also loved the lamb braised in sour plums and barberries and the insane dessert kebab of ground walnuts and lamb fat. What a meal!
To continue this extreme street food tour in Baku we headed to a lamb street where lambs hang on the street, you choose your cut from nose to tail. The organs and jaws are some of the most popular items here. We tried lamb jaws and testicles - both of which were pretty tasty.
Köz Halil Usta - Finally to complete this food tour, we had to eat at Köz Halil Usta for tantuni, a Turkish in origin food, but one of the most popular street foods in Azerbaijan. They fry up beef slices with spices and sunflower oil and wrap into your choice of bread or lavash. It’s something you could watch all day being made and it’s so incredibly addictive.
And that wraps up Azerbaijani food tour in Baku. It’s an incredible city and the lamb and meats are spectacular!
Thank you again to Adnan from reAzerbaijan for arranging my trip!
Adnan:
reAzerbaijan:
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EASY Air Fryer Crispy Pork Belly - 2 Hours Only!
This air fryer crispy pork belly only takes 2 hours to make from start to finish all done in the air fryer. No fridge, no extra oil, no salt crust. Just using the advantages of the air fryer to make a juicy pork belly with a light and crispy skin. Seasonings are chinese style (siu yuk 氣炸鍋脆皮燒肉).
Thank you to Aukey Home for providing us the 5.8 qt Alpha Elite Air Fryer used in this video.
You can buy it here
You can check out more of Aukey Home's products at their website here:
0:00 - Intro
0:30 - How to choose the best piece of pork belly at the store
0:44 - Making the dry seasoning rub
1:09 - Preparing cut of pork
2:10 - First low temperature, slow roast in air fryer
3:18 - Poking shallow holes into the pork skin
4:40 - Back in the air fryer 250 F for 20 minutes
5:00 - Crisp up the skin and finish cooking at high temperature
6:40 - Pork finished cooking and cutting
6:56 - Fixing the pieces where the skin didn't get crispy
INGREDIENTS:
- Skin on pork belly, flat as possible with even layers of fat and meat (about 2 lbs) Ask for a center cut piece of pork belly if you're asking a butcher.
- Fine sea salt or kosher salt
For dry rub seasoning:
- 2 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon chinese five spice
- 0.5 teaspoon white pepper powder
- 0.5 teaspoon ginger powder.
INSTRUCTIONS:
1. Gather all of the dry rub seasoning ingredients and mix them together in a bowl.
2. Cut pork belly into a piece that will fit into your air fryer.
3. Cut 3 to 4 equally spaced cuts into the lean portion of the pork belly down towards the skin about ¾ of the way deep.
4. Sprinkle the dry rub seasoning all around the bottom, sides, and inside the cuts of the pork belly.
Pat down the seasoning. Don’t get any seasoning on the skin.
5. Get a piece of foil about twice as large as the piece of pork belly and lay the pork belly in the center, skin side up.
6. Fold the edges in to surround the pork belly. The foil edge height should be at or just below the pork belly skin. Pinch and fold out the foil at the corners to make it nice and snug around the pork belly.
7. Sprinkle or rub some fine salt (about ½ teaspoon) onto the surface of the pork skin.
8. Place in an air fryer at 250 degrees F or 120 degrees C for 40 minutes.
9. After 40 minutes, take the pork belly out, optionally sprinkle/rub a few pinches of baking soda on the surface of the pork skin.
10. Use a very sharp tipped instrument like a toothpick or skewer to poke about 8-10 holes / square inch into the skin. Only poke deep enough through the skin and the first layer of fat (about 3 - 4 mm deep). DO NOT poke far enough to hit the meat layer. The juices will rise up and inhibit crisping of the skin.
11. Tighten up the foil back around snug to the pork belly sides. Put back the air fryer at 250 degrees F or 120 degrees C for 20 minutes.
12. After the 20 minutes is done increase the air fryer temperature to 400 degrees F or 205 degrees C. This step will crisp up the pork belly skin. It can take anywhere from 20 - 40 minutes for this to happen. Just check on it every 10 minutes or so and check more often towards the end. The meat should be fully cooked through to at least 145 degrees F.
13. If you don’t see it crisping up evenly you may need to cut those sections off and put them back in the air fryer.
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Favorite stuff:
Air fryer stuff:
Cosori air fryer 5.8 digital
Cosori air fryer 5.8 w/ knob
EVO stainless steel oil sprayer
Cookware:
Misen Carbon steel pan:
Wok (round bottom)
Matfer Bourgeat carbon steel pan 11 7/8”
Global santoku knife:
Lodge carbon steel griddle:
Accessories:
Fry cutter
Teak cutting board:
Awesome pepper grinder
Vitamix blender:
BEST food processor
Magnetic knife bar
Filming stuff:
POV camera GoPro
Main camera
Camera for handheld shots
Note: This post may contain affiliate links that, at no additional cost to you, I may earn a small commission.
15 AIR FRYER RECIPES FOR BEGINNERS !
Air Fryer 15 air fryer recipes that will make you want an air fryer
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Learn how to make delicious meals, using an air fryer.
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 Air Fryer Cheeseburgers
03:05 Air Fryer Twice Baked Potatoes
06:57 Air Fryer Stuffed Chicken Breasts
11:31 Air Fryer Honey Glazed Salmon
13:55 Air Fryer Whole Chicken
18:05 Air Fryer Cajun Shrimp Boil
22:45 Air Fryer Lemon Pepper Wings
25:59 Air Fryer Steak with Chimichurri sauce
31:21 Air Fryer Homemade Meatballs
34:33 Air Fryer Whole Fish
38:43 Air Fryer Turkey Legs
41:48 Air Fryer Pork Belly
43:58 Air Fryer Lobster Tails
46:48 Air Fryer Chicken Kabobs
49:49 Air Fryer Beef Empanadas
Favorite Air Fryer Cooking Tools:
Ninja Air Fryer:
Instant Pot Air Fryer:
Air Fryer Accessories:
Written Recipes:
1. Air Fryer Cheeseburgers:
2. Air Fryer Twice Baked Potatoes:
3. Air Fryer Stuffed Chicken Breast:
4. Air Fryer Honey Glazed Salmon:
5. Air Fryer Whole Chicken:
6. Air Fryer Shrimp Boil:
7. Air Fryer Lemon Pepper Wings:
8. Air Fryer Steak with Chimichurri sauce:
9. Air Fryer Homemade Meatballs:
10. Air Fryer Whole Fish:
11. Air Fryer Turkey Legs:
12. Air Fryer Pork Belly:
13. Air Fryer Lobster Tails:
14. Air Fryer Chicken Kabobs:
15. Air Fryer Beef Empanadas:
Kelvin's Kitchen Merch:
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Cajun Pork Steaks and Gravy on the Bayou
There is nothing better than pork steaks and gravy on the table my friends. My pork steaks are so tender that no teeth are required! Aieee! It's all good on the bayou cher. You can visit Chef Bourque on FB my friends and his books are on Amazon.com.