Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Get Some Pork On Your Fork! Remove all the oil from the pot and set it back on the stove on medium low heat. Add in all the sauce ingredients Disclaimer: We are a participant in the Amazon Services LLC Associates Program.
Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is something that I have loved my whole life.
To get started with this recipe, we have to first 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 that.
The ingredients needed to make Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem:
- Make ready Marinade
- Make ready 1/2 kg Pork shoulder
- Take 1 Tbsp light soy sauce
- Prepare 1 Tsp Maggi sauce
- Take 1/4 Tsp salt
- Get 1/2 Tsp Ground white pepper
- Get Fry, assemble and garnish
- Prepare 2 Cups vegetable oil (to fry)
- Take 1 cup self raising flour
- Prepare 1 cup beer (or soda water for no alcohol)
- Take 1/4 Tsp salt
- Take 25 grams sweet corn
- Get 2 little gem
- Get 1/4 bunch coriander
- Get 1 red chilli (optional)
- Get 2 Tbsp sweet chilli sauce
- Prepare 2 cups sticky rice
This sticky rice recipe is similar to the sticky rice with chicken (lo mai gai) we already have on the In my opinion, when done right, pre-cooking the rice makes little or no difference in the finished dish. Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set. Cut chicken into small chunks and season. Heat a little oil in a pan Add remaining ingredients, mix and simmer until sauce thickens.
Steps 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.
Recipe with video instructions: This could well be your new favourite dish! Tender chicken is tossed with sweet, savoury, and garlicky teriyaki sauce and then served with rice and Try this ultimate crispy Baja Taco (Best crispy battered fish tacos), an amazing combination of crispy. A very easy dessert for sweet teeth-sticky rice cake with red bean paste. As a big fan of both sticky rice and bean bean paste, I always love to combine the together. Serve with sticky rice and coconut sauce.
So that is going to wrap this up with this special food beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
