Recipe: Yummy Honey preserved prune pork belly

Recipe: Yummy Honey preserved prune pork belly Delicious, fresh and tasty.

Honey preserved prune pork belly. 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. Use strong honey, such as manuka, so the flavour permeates this rich and sticky pork dish. Find this Pin and more on Yummm by pader vang. · Cantonese Roast Pork Belly, or siu yuk, can be found hanging in many Chinatown restaurant windows but you can make this crispy pork belly recipe at home with this easy to follow recipe.

Sear on each side until golden brown.

Season with salt and freshly ground black pepper.

Pan fried honey pork belly cooked with soy sauce, honey, garlic, and oyster sauce.

You can cook Honey preserved prune pork belly using 27 ingredients and 16 steps. Here is how you cook that.

Ingredients of Honey preserved prune pork belly

1. It’s of Marinate:.

2. It’s 1 lb (450 g) of Pork belly.

3. Prepare 1/2 tsp of Salt.

4. You need 1/4 tsp of Garlic Powder.

5. Prepare 1/8 tsp of White Pepper.

6. You need 3 tbsp of Water.

7. You need of Sauce:.

8. You need 5 tbsp of Ketchup.

9. It’s 4 tbsp of Sugar.

10. It’s 3 tbsp of Water.

11. You need 2 tbsp of Honey.

12. It’s 3 of Chopped dried preserved prunes.

13. You need 2 of Chopped dried tangerine peeled skin.

14. It’s of Batter:.

15. It’s 1 of Large egg.

16. You need 1/4 tsp of Salt.

17. It’s 1/8 tsp of Garlic Powder.

18. You need 10 tbsp ( or 150 ml) of water (1/2 cup +2 tbsp).

19. You need 2 tsp of Baking Powder.

20. You need 1/2 cup (65 g) of Corn starch.

21. You need 3/4 cup (105 g) of Flour.

22. Prepare 2 tbsp of Oil.

23. Prepare of Oil for frying.

24. Prepare 1/2 of Green bell pepper cubes.

25. Prepare 1/2 of Red bell pepper cubes.

26. It’s 1/2 can of Canned pineapple cubes.

27. Prepare 1 of Sliced large red onion.

Enjoy on top of rice with Japanese mayo and ichimi togarashi.

Filipino cuisine loves using pork belly, and as a pork belly lover myself, I'd like to share one of my favorite pork belly recipes.

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.

Honey preserved prune pork belly instructions

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. .

6. .

7. Then add in 1/2 cup corn starch and whisk..

8. Add 3/4 cup flour and whisk.

9. 2 tbsp  oil last and whisk.

10. Combine and batter the pork belly together..

11. 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..

12. .

13. Pour oil in wok and fry the pork belly, then remove and set aside..

14. Once it turns golden brown, remove and drain the pork belly..

15. 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..

16. 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..

Brush the honey sauce on both sides of the pork belly.

Take out and brush honey water once again.

Sprinkle your crispy pork belly with sesame seeds and scallions.

Serve with rice, Sesame Roasted Pears, and the I tried pork belly the first time I was in England.

My hubs is a Brit and will definitely love this.