crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice
crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice. a little taste of asia right at home crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice. A spicy and simple Thai inspired rice dish! Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze. Thai-style sweet and spicy pineapple fried rice with scrambled eggs and cashews.

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To begin with this particular recipe, we have to prepare a few ingredients. 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 that.

The ingredients needed to make crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice:
  1. Take crispy pork cheeks
  2. Make ready 5 lb pig cheeks
  3. Prepare 3 stalks lemon grass
  4. Make ready 1 bulb garlic
  5. Prepare 2 star anise
  6. Get 3 cup sake
  7. Take 5 cup light chicken stock
  8. Make ready 2 tsp korean chile flake
  9. Take 2 tsp salt
  10. Take 2 cup water
  11. Take pineapple, orange glaze
  12. Take 1 cup pineapple juice
  13. Prepare 1 cup OJ
  14. Get 1 cup mea poy
  15. Make ready 2 tbsp tamari
  16. Get 2 tbsp honey
  17. Make ready 2 tbsp sambal Olek
  18. Make ready 2 tbsp corn starch
  19. Make ready 1 1/2 tbsp cold water
  20. Get thai basil and lemon rice
  21. Prepare 3 cup jasmine rice
  22. Make ready 6 cup water
  23. Take 2 tsp salt
  24. Take 2 tbsp lemon aest
  25. Take 1/2 cup thai basil
  26. Prepare 2 tbsp mirin

Allow to cool and layer the cep slices over the top of the pig cheeks to slightly over-fill the tart. Cover with a layer of cling film and press down with a weighted tray. When ham is approximately half done, brush glaze on ham and return to oven to finish baking. Good-quality, higher-welfare pork is a wonderful thing.

Instructions to make crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice:
  1. 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
  2. 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)
  3. Glaze - combine all ingredeints except corn starch and water. - bring to a boil
  4. mix starch and water and slowly whisk mix into glaze - this will thicken slightly - mix well and remove from heat
  5. Rice - bring water to a boil - add lemon zest, rice and salt. mix well - cover and simmer for 35 min
  6. chiffonade thai basil
  7. 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
  8. Plating - using a ring mold cut rice out of the pan and place in the center of the plate
  9. take two pig cheeks and dust with corn starch. - deep fry for 3/5 min.
  10. 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

When ham is approximately half done, brush glaze on ham and return to oven to finish baking. Good-quality, higher-welfare pork is a wonderful thing. Whether it's a roasted joint with crunchy crackling and lashings of gravy, stir-fried pork fillet with a spicy black bean sauce, or sausage and mash served with lots of veg, our selection of pork recipes have everything you need. When the oil is hot and sizzling, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg (don't flip the egg, unless you really want to).

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