Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Lu Rou Fan is a Taiwanese braised pork and rice dish. The meat is typically stewed for at least an hour and a half so it is so tender. - When the sauce is almost gone, you can turn off the heat. This is perfect to serve with rice.
Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem:
- Make ready Marinade
- Take 1/2 kg Pork shoulder
- Get 1 Tbsp light soy sauce
- Make ready 1 Tsp Maggi sauce
- Take 1/4 Tsp salt
- Get 1/2 Tsp Ground white pepper
- Prepare Fry, assemble and garnish
- Get 2 Cups vegetable oil (to fry)
- Take 1 cup self raising flour
- Take 1 cup beer (or soda water for no alcohol)
- Take 1/4 Tsp salt
- Make ready 25 grams sweet corn
- Get 2 little gem
- Make ready 1/4 bunch coriander
- Prepare 1 red chilli (optional)
- Take 2 Tbsp sweet chilli sauce
- Prepare 2 cups sticky rice
Super Easy Taiwanese Braised Pork Rice Recipe 台湾卤肉饭 Chinese Pork Recipe • One Dish Meal. Dip the pork in the batter to coat, then place into the hot oil to deep fry for three minutes or until crisp and cooked through. Remove and drain on kitchen towels. Then add the soy sauce, honey and pork, and cook for one minute to warm through.
Steps to make Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem:
- Prepare ingredients for marinade,
- Cut pork to thin and small pieces
- Put all ingredients to marinade in freezer bag. Massage and coat the pork with all the sauce. Then put it to the fridge for 1-3 hours or more.
- Soak sticky rice for 45 minutes before cooking by your convenient method
- Make the batter by adding all self raising flour, salt and beer in the large bowl. Mix them and add marinaded pork to the batter.
- Fry pork on medium heat for around 4-5 minutes per batch. Take them out when they are done and golden. Drain/rest them for 4-5 minutes in the sieve before putting on the plate and leave them aside.
- Take little gem apart to individual leaves and clean them. Prepare sweet corn, coriander and red chilli (optional).
- Assemble sticky rice, fried pork popcorn, sweet corn into the little gem leaf. Garnish with coriander and red chilli. Add sweet chilli sauce to your liking.
Serve with the cooked rice and garnish with dill. The Chilli Sauce served with this is a fairly essential part of the overall experience. Chinese Chilli Sauce is not just chilli, it's got other flavourings as Minced / ground pork is stir fried with tasty classic Chinese flavours that are savoury with a touch of spice and sweet. Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.
So that’s going to wrap it up for this exceptional food beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
