Little Known Ways to crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice
by Birdie Reynolds
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crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice
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We hope you got benefit from reading it, now let’s go back to crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice recipe. 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.
The ingredients needed to make crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice:
You need crispy pork cheeks
You need 5 lb pig cheeks
Provide 3 stalks lemon grass
Get 1 bulb garlic
Prepare 2 star anise
Take 3 cup sake
Provide 5 cup light chicken stock
You need 2 tsp korean chile flake
Provide 2 tsp salt
Take 2 cup water
Provide pineapple, orange glaze
Use 1 cup pineapple juice
Use 1 cup OJ
You need 1 cup mea poy
Take 2 tbsp tamari
Prepare 2 tbsp honey
You need 2 tbsp sambal Olek
Use 2 tbsp corn starch
Use 1 1/2 tbsp cold water
You need thai basil and lemon rice
Get 3 cup jasmine rice
Take 6 cup water
Prepare 2 tsp salt
Take 2 tbsp lemon aest
Prepare 1/2 cup thai basil
Use 2 tbsp mirin
Instructions to make crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice:
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
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
mix starch and water and slowly whisk mix into glaze - this will thicken slightly - mix well and remove from heat
Rice - bring water to a boil - add lemon zest, rice and salt. mix well - cover and simmer for 35 min
chiffonade thai basil
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
Plating - using a ring mold cut rice out of the pan and place in the center of the plate
take two pig cheeks and dust with corn starch. - deep fry for 3/5 min.
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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