Without fail cooking ultimate crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice easy, yummy, practical.
Good Evening every body, at this time you get present recipe crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice with 26 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 26 ingredients and 10 stages of easy cooking crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice.
Ingredients for crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice
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Needed : crispy pork cheeks.
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Needed 5 lb : pig cheeks.
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Prepare 3 : stalks lemon grass.
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Needed 1 : bulb garlic.
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Needed 2 : star anise.
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Needed 3 cup : sake.
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Needed 5 cup : light chicken stock.
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Prepare 2 tsp : korean chile flake.
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Needed 2 tsp : salt.
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Prepare 2 cup : water.
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Needed : pineapple, orange glaze.
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Prepare 1 cup : pineapple juice.
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Prepare 1 cup : OJ.
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Prepare 1 cup : mea poy.
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Needed 2 tbsp : tamari.
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Needed 2 tbsp : honey.
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Prepare 2 tbsp : sambal Olek.
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Needed 2 tbsp : corn starch.
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Prepare 1 1/2 tbsp : cold water.
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Prepare : thai basil and lemon rice.
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Needed 3 cup : jasmine rice.
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Needed 6 cup : water.
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Needed 2 tsp : salt.
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Prepare 2 tbsp : lemon aest.
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Needed 1/2 cup : thai basil.
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Needed 2 tbsp : mirin.
If all ingredients crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice
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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.
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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.
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mix starch and water and slowly whisk mix into glaze this will thicken slightly mix well and remove from heat.
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Rice bring water to a boil add lemon zest, rice and salt. mix well cover and simmer for 35 min.
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chiffonade thai basil.
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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.
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Plating using a ring mold cut rice out of the pan and place in the center of the plate.
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take two pig cheeks and dust with corn starch. deep fry for 3/5 min..
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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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