How to Cook Yummy crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice

crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice. crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice. Melt margarine in skillet, on medium heat; brown pork chops in margarine. Add orange juice, water, and pineapple juice slowly; bring to boil, stirring constantly.

Rub spice mix over the flesh side of the pork then sprinkle skin generously with salt. Place pork belly onto a wire rack and sitting over a baking tray. Pour the crushed pineapple and sugar into a large saucepan and cook over medium-low heat. 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 cook it.

Ingredients of crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice

1. It's of crispy pork cheeks.
2. You need of pig cheeks.
3. Prepare of stalks lemon grass.
4. It's of bulb garlic.
5. It's of star anise.
6. Prepare of sake.
7. It's of light chicken stock.
8. You need of korean chile flake.
9. It's of salt.
10. It's of water.
11. Prepare of pineapple, orange glaze.
12. It's of pineapple juice.
13. Prepare of OJ.
14. Prepare of mea poy.
15. You need of tamari.
16. You need of honey.
17. You need of sambal Olek.
18. It's of corn starch.
19. Prepare of cold water.
20. Prepare of thai basil and lemon rice.
21. You need of jasmine rice.
22. You need of water.
23. It's of salt.
24. Prepare of lemon aest.
25. You need of thai basil.
26. It's of mirin.

Then bring the contents to a boil. Make sure the heat is not too high to avoid burning the jam. Donna Hay kitchen tools, homewares, books and baking mixes. Quick and easy dinner or decadent dessert - recipes for any occasion.

crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice step by step

1. 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.
2. 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).
3. Glaze combine all ingredeints except corn starch and water. bring to a boil.
4. mix starch and water and slowly whisk mix into glaze this will thicken slightly mix well and remove from heat.
5. Rice bring water to a boil add lemon zest, rice and salt. mix well cover and simmer for 35 min.
6. chiffonade thai basil.
7. 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.
8. Plating using a ring mold cut rice out of the pan and place in the center of the plate.
9. take two pig cheeks and dust with corn starch. deep fry for 3/5 min..
10. 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.

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