To avoid pig's ears exploding in a deep fryer or microwave, I pan-fry pig's ears. The ears don't turn out quite as crispy, but pig skin really wants to get crispy in oil, so it's hard not to end up with something toothsome even if all you do is very gently brown the ears in a little bit of oil in your pan.
A few weeks ago, I was sitting in Momofuku with friends eating a whole pork shoulder, slow roasted so the skin turns out crispy and the flesh very tender, and served with rice, kimchi, and scallion oil. I was enjoying myself immense... Read Post
The Philips AirFryer has a basket that food goes into, like a deep fryer, but that's where the similarities end. Rather than dunking the food into hot fat, you coat it with a little bit of oil (or not, depending on what you're cooki... Read Post