Cooking: Animal-Based Snickerdoodlers

I recently bought a whole pork belly with the skin on, and cut it into approx. 1# squares. To prepare them, I roast one in the AFO, wrapped in parchment and then foil, skin-side-up, at 325°F, until done. (This depends on the side of the square, the thickness, etc.)

I then separate the skin from the meat, and season the skin. Cut-side-up, I sprinkle it with cinnamon and a light sprinkle of granular golden monk fruit. (If you don’t use sweeteners you can use whatever you would like for flavoring.) I also sprinkle a little bit of salt on it, then return it to the AFO and air-fry it at 400°F until it gets quite brown. For me, that bit of carbon makes the tiny amount of sweetening taste even sweeter from the contrast.

When I remove it from the oven it still feels a bit soft, but crisps up REALLY nicely within a few minutes as it cools.



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