//]]> How to Make Speedy Honey preserved prune pork belly | Make Your Favorite Restaurant Dishes At Home!

12/09/2020 02:39

How to Make Speedy Honey preserved prune pork belly

by Celia Gregory

Honey preserved prune pork belly
Honey preserved prune pork belly

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, honey preserved prune pork belly. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Honey preserved prune pork belly is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Honey preserved prune pork belly is something which I have loved my entire life. They are fine and they look fantastic.

Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine. Easy home roasted pork belly with honey–home friendly Char Siu. Cut the pork belly into smaller strips and then mix with marinating sauce, ginger, garlic and scallion. Place in air-tight bag and do a small message.

To get started with this recipe, we must prepare a few components. You can cook honey preserved prune pork belly using 27 ingredients and 16 steps. Here is how you can achieve that.

 

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The ingredients needed to make Honey preserved prune pork belly:
  1. Get Marinate:
  2. Prepare 1 lb (450 g) Pork belly
  3. Make ready 1/2 tsp Salt
  4. Take 1/4 tsp Garlic Powder
  5. Get 1/8 tsp White Pepper
  6. Make ready 3 tbsp Water
  7. Get Sauce:
  8. Make ready 5 tbsp Ketchup
  9. Make ready 4 tbsp Sugar
  10. Take 3 tbsp Water
  11. Make ready 2 tbsp Honey
  12. Take 3 Chopped dried preserved prunes
  13. Prepare 2 Chopped dried tangerine peeled skin
  14. Take Batter:
  15. Prepare 1 Large egg
  16. Prepare 1/4 tsp Salt
  17. Make ready 1/8 tsp Garlic Powder
  18. Get 10 tbsp ( or 150 ml) water (1/2 cup +2 tbsp)
  19. Prepare 2 tsp Baking Powder
  20. Get 1/2 cup (65 g) Corn starch
  21. Get 3/4 cup (105 g) Flour
  22. Make ready 2 tbsp Oil
  23. Prepare Oil for frying
  24. Get 1/2 Green bell pepper cubes
  25. Take 1/2 Red bell pepper cubes
  26. Take 1/2 can Canned pineapple cubes
  27. Take 1 Sliced large red onion

Sear on each side until golden brown. Season with salt and freshly ground black pepper. Pork Belly and Preserved Lemon StewNo Recipes. Pork Belly And Kimchi Stew With Cauliflower "rice"Gourmet Traveller. ginger, ghee, honey, kimchi, cauliflower, chilli powder, carrot and.


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Instructions to make Honey preserved prune pork belly:
  1. Cut 450 g pork belly into cubes.
  2. Add 1/2 tsp salt, 1/8 tsp white pepper, 1/4 tsp garlic powder and 3 tbsp water.
  3. Mix and let the pork belly marinate for 20 mins.
  4. Make the batter by combining 1/4 tsp salt, 1/8 tsp garlic powder, 1 large egg, 10 tbsp water and 2 tsp baking powder.
  5. Then add in 1/2 cup corn starch and whisk.
  6. Add 3/4 cup flour and whisk
  7. 2 tbsp  oil last and whisk
  8. Combine and batter the pork belly together.
  9. Make the sauce by combining 5 tbsp ketchup, 4 tbsp sugar, 2 tbsp honey, 4 chopped dried preserved prune, 2 chopped dried tangerine skin peel, 3 tbsp  water and mix together.
  10. Pour oil in wok and fry the pork belly, then remove and set aside.
  11. Once it turns golden brown, remove and drain the pork belly.
  12. Heat up a wok and add in some cooking oil. Add in 1 sliced large red onion and stir fry until light brown, then follow by 1/2 red bell pepper cubes, 1/2 green bell pepper cubes and 1/2 canned pineapple cubes. Stir fry until you smell the peppery aroma and then put it aside.
  13. Pour the tomato sauce into the wok and heat until the sauce thickenens. Add the peppers, pineapples and pork belly in and coat them with the sauce.

Pork Belly and Preserved Lemon StewNo Recipes. Pork Belly And Kimchi Stew With Cauliflower "rice"Gourmet Traveller. ginger, ghee, honey, kimchi, cauliflower, chilli powder, carrot and. Mei Cai Kou Rou pork belly recipe is a dish of braised, steamed pork belly with preserved mustard This steamed pork belly dish is glorious with a bowl of white rice! Marinated for twenty-four hours, this flavorful pork belly is then brushed with honey and then roasted. Add to soup, buns, or enjoy in slices during a meal.

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