Honey preserved prune pork belly
Honey preserved prune pork belly

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, honey preserved prune pork belly. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Baste pork belly with honey sherry mixture. Time to show how to make Pork Belly Sous Vide for the New Year! Pork belly is a boneless cut of fatty meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine.

Honey preserved prune pork belly is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Honey preserved prune pork belly is something which I have loved my whole life. They’re nice and they look fantastic.

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

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

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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.

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