Step-by-Step Guide to Make Perfect Honey preserved prune pork belly
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Prepare Any-night-of-the-week Honey preserved prune pork belly. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Try sandwiches using various breads. Surprisingly, my children love trying new things. It's a rare attribute which is why I am extremely thankful. Trust me I understand all too well how fortunate I am. My youngest however, features a little issue with thick or crusty bread. Her favorite sandwich choice is now Hawaiian candy rolls. We put the meat, mustard, cheese, and pickle in her roster as though it were a bun and she is thrilled. It is possible to replicate this in your oven for a couple minutes for a rare sandwich treat. The cooking part is very minimal and you also do not have to have in depth comprehension of anything to organize or delight in these straightforward snacks. Other great bread thoughts include croissants with ham and cheese or chicken salad, taco pitas (still another great popular in our household), also paninis (this works really well if you've got a George Foreman grill or a panini press).
Many things affect the quality of taste from Honey preserved prune pork belly, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Honey preserved prune pork belly delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can cook Honey preserved prune pork belly using 27 ingredients and 16 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Honey preserved prune pork belly:
- Marinate:
- 1 lb (450 g) Pork belly
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
- 1/8 tsp White Pepper
- 3 tbsp Water
- Sauce:
- 5 tbsp Ketchup
- 4 tbsp Sugar
- 3 tbsp Water
- 2 tbsp Honey
- 3 Chopped dried preserved prunes
- 2 Chopped dried tangerine peeled skin
- Batter:
- 1 Large egg
- 1/4 tsp Salt
- 1/8 tsp Garlic Powder
- 10 tbsp ( or 150 ml) water (1/2 cup +2 tbsp)
- 2 tsp Baking Powder
- 1/2 cup (65 g) Corn starch
- 3/4 cup (105 g) Flour
- 2 tbsp Oil
- Oil for frying
- 1/2 Green bell pepper cubes
- 1/2 Red bell pepper cubes
- 1/2 can Canned pineapple cubes
- 1 Sliced large red onion
Instructions to make Honey preserved prune pork belly
- Cut 450 g pork belly into cubes.
- Add 1/2 tsp salt, 1/8 tsp white pepper, 1/4 tsp garlic powder and 3 tbsp water.
- Mix and let the pork belly marinate for 20 mins.
- 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.
- Then add in 1/2 cup corn starch and whisk.
- Add 3/4 cup flour and whisk
- 2 tbsp oil last and whisk
- Combine and batter the pork belly together.
- 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.
- Pour oil in wok and fry the pork belly, then remove and set aside.
- Once it turns golden brown, remove and drain the pork belly.
- 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.
- 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.
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