Easiest Way to Make Appetizing Honey preserved prune pork belly

Honey preserved prune pork belly. 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. Brush the honey sauce on both sides of the pork belly.

Season the pork fillet and brush with honey. Heat a frying pan until hot and add the butter. Sear on each side until golden brown. You can cook Honey preserved prune pork belly using 27 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Honey preserved prune pork belly

1. Prepare of Marinate:.
2. Prepare 1 lb (450 g) of Pork belly.
3. Prepare 1/2 tsp of Salt.
4. It's 1/4 tsp of Garlic Powder.
5. Prepare 1/8 tsp of White Pepper.
6. It's 3 tbsp of Water.
7. Prepare of Sauce:.
8. You need 5 tbsp of Ketchup.
9. You need 4 tbsp of Sugar.
10. You need 3 tbsp of Water.
11. It's 2 tbsp of Honey.
12. It's 3 of Chopped dried preserved prunes.
13. It's 2 of Chopped dried tangerine peeled skin.
14. Prepare of Batter:.
15. You need 1 of Large egg.
16. Prepare 1/4 tsp of Salt.
17. You need 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. Prepare 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. It's of Oil for frying.
24. You need 1/2 of Green bell pepper cubes.
25. Prepare 1/2 of Red bell pepper cubes.
26. Prepare 1/2 can of Canned pineapple cubes.
27. Prepare 1 of Sliced large red onion.

Season with salt and freshly ground black pepper. Carefully slice the pork into ½-inch pork belly slices and arrange them neatly in the bottom of a shallow heat-proof bowl as you see it in the picture below. Spoon the preserved vegetable mixture over the pork belly in the bowl and spread evenly to cover all the pork. Pan fried honey pork belly cooked with soy sauce, honey, garlic, and oyster sauce.

Honey preserved prune pork belly step by step

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..

Enjoy on top of rice with Japanese mayo and ichimi togarashi. Recently by coincidence, I have been receiving a lot of feedback about my recipes from my friends. Pork belly and potatoes simmered in a tomato and preserved lemon sauce until fall-apart tender. Heat a pressure cooker over medium-high heat until hot. Colombian-Style Pork Belly Pork belly cooked to perfection.