Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going 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. This time, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem. This Thai-inspired dish is great for outdoor dining. It can be served as canapé or starter.
Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. 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
- Get 1/2 kg Pork shoulder
- Make ready 1 Tbsp light soy sauce
- Get 1 Tsp Maggi sauce
- Take 1/4 Tsp salt
- Get 1/2 Tsp Ground white pepper
- Prepare Fry, assemble and garnish
- Take 2 Cups vegetable oil (to fry)
- Make ready 1 cup self raising flour
- Prepare 1 cup beer (or soda water for no alcohol)
- Make ready 1/4 Tsp salt
- Take 25 grams sweet corn
- Get 2 little gem
- Prepare 1/4 bunch coriander
- Make ready 1 red chilli (optional)
- Prepare 2 Tbsp sweet chilli sauce
- Get 2 cups sticky rice
Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem by Cherie Jones It can be served as canapé or starter. Beautiful individual finger-portions, packed full of flavour and contrasting textures, will be sure to impress your guests. It can be served as canapé or starter.
Instructions 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.
Beautiful individual finger-portions, packed full of flavour and contrasting textures, will be sure to impress your guests. The Best Rice Side Dish For Pork Roast Recipes on Yummly Spinach Side Dish Fun Fast Fancy Food. fresh spinach, rice, wheat, feta cheese crumbles. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
So that is going to wrap it up with this exceptional food beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
