Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice using 26 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice:
- Take crispy pork cheeks
- Prepare 5 lb pig cheeks
- Take 3 stalks lemon grass
- Make ready 1 bulb garlic
- Make ready 2 star anise
- Make ready 3 cup sake
- Make ready 5 cup light chicken stock
- Get 2 tsp korean chile flake
- Take 2 tsp salt
- Get 2 cup water
- Take pineapple, orange glaze
- Take 1 cup pineapple juice
- Prepare 1 cup OJ
- Make ready 1 cup mea poy
- Prepare 2 tbsp tamari
- Get 2 tbsp honey
- Take 2 tbsp sambal Olek
- Take 2 tbsp corn starch
- Get 1 1/2 tbsp cold water
- Make ready thai basil and lemon rice
- Get 3 cup jasmine rice
- Get 6 cup water
- Get 2 tsp salt
- Make ready 2 tbsp lemon aest
- Make ready 1/2 cup thai basil
- Prepare 2 tbsp mirin
Score the skin of the pork belly and rub the fats with salt. Grill until it is golden brown and crispy. Smash chillies and garlic with a mortar and pestle. So my Thai basil fried rice had to be with shrimp, but you can use any protein you prefer, it will all work!
Steps to make crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice:
- Pig cheeks - heat oven to 375 - bruise lemon grass - place all braising ingredeints into deep baking dish cover with foil and place in oven for 2 hours
- after two hours remove from oven and place baking dish in the cooler for at least 30 min. - (i do this because the meat will be super tender and cooling it will let it keep its shape)
- Glaze - combine all ingredeints except corn starch and water. - bring to a boil
- mix starch and water and slowly whisk mix into glaze - this will thicken slightly - mix well and remove from heat
- Rice - bring water to a boil - add lemon zest, rice and salt. mix well - cover and simmer for 35 min
- chiffonade thai basil
- lay out cooked rice on a half sheet pan or a baking dish. - sprinkle mirin and basil over rice and fold it into its self. then press into a even solid layer
- Plating - using a ring mold cut rice out of the pan and place in the center of the plate
- take two pig cheeks and dust with corn starch. - deep fry for 3/5 min.
- remove from fryer and place on top of rice. - add a few tablespoons of glave over pork/rice stack and garnish with micro celery or celery leaves and toasted sesame seeds
Pound garlic and thai cili together in a mortar Time to make the sauce for Thai basil fried rice! Mix oyster sauce, fish sauce, palm sugar and black or white pepper in a small mixing bowl, set aside. Crispy Tenga are deep-fried crispy pig ears that were first boiled until tender and then deep-fried until it turns crispy. This is generally considered as an appetizer and it is usually consumed with beer. In some instances, people like myself eat it with rice and spicy vinegar.
So that is going to wrap this up with this exceptional food crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
