Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem. 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.
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.
Beautiful individual finger-portions, packed full of flavour and contrasting textures, will be sure to impress your guests.
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem. It is one of my favorites. For mine, I will make it a bit unique. 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 popular of current trending foods on earth. It's enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They're fine and they look fantastic. Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. 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.
Composition of Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem:
- Provide for Marinade.
- Need 1/2 kg - Pork shoulder.
- Prepare 1 Tbsp - light soy sauce.
- You need 1 Tsp - Maggi sauce.
- Require 1/4 Tsp of salt.
- Prepare 1/2 Tsp of Ground white pepper.
- Require for Fry, assemble and garnish.
- Need 2 Cups for vegetable oil (to fry).
- You need 1 cup self raising flour.
- Need 1 cup of beer (or soda water for no alcohol).
- Prepare 1/4 Tsp - salt.
- Need 25 grams sweet corn.
- You need 2 little gem.
- Provide 1/4 bunch coriander.
- Prepare 1 of red chilli (optional).
- Prepare 2 Tbsp of sweet chilli sauce.
- Prepare 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.
Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem steps:
- 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.
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