Step-by-Step Guide to Prepare Favorite Honey preserved prune pork belly

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, honey preserved prune pork belly. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Honey preserved prune pork belly is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Honey preserved prune pork belly is something which I’ve loved my whole life. They are fine and they look fantastic.

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. Chinese New Year is just right around the corner! I wish you all the best in the year of the dog. And today I bring you Pork Belly with Preserved Mustard.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook honey preserved prune pork belly using 27 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Honey preserved prune pork belly:

1. Prepare Marinate:
2. Prepare 1 lb (450 g) Pork belly
3. Prepare 1/2 tsp Salt
4. Get 1/4 tsp Garlic Powder
5. Prepare 1/8 tsp White Pepper
6. Take 3 tbsp Water
7. Prepare Sauce:
8. Make ready 5 tbsp Ketchup
9. Get 4 tbsp Sugar
10. Make ready 3 tbsp Water
11. Prepare 2 tbsp Honey
12. Prepare 3 Chopped dried preserved prunes
13. Take 2 Chopped dried tangerine peeled skin
14. Make ready Batter:
15. Get 1 Large egg
16. Prepare 1/4 tsp Salt
17. Take 1/8 tsp Garlic Powder
18. Take 10 tbsp ( or 150 ml) water (1/2 cup +2 tbsp)
19. Take 2 tsp Baking Powder
20. Make ready 1/2 cup (65 g) Corn starch
21. Take 3/4 cup (105 g) Flour
22. Make ready 2 tbsp Oil
23. Prepare Oil for frying
24. Make ready 1/2 Green bell pepper cubes
25. Get 1/2 Red bell pepper cubes
26. Take 1/2 can Canned pineapple cubes
27. Take 1 Sliced large red onion

Heat a frying pan until hot and add the butter. Sear on each side until golden brown. Season with salt and freshly ground black pepper. Cut the pork belly into smaller strips and then mix with marinating sauce, ginger, garlic and scallion.

Instructions to make Honey preserved prune pork belly:

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.
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.
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.

Season with salt and freshly ground black pepper. 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. Take out and brush honey water once again.

So that is going to wrap this up with this exceptional food honey preserved prune pork belly recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!