Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. So my Thai basil fried rice had to be with shrimp, but you can use any protein you prefer, it will all work! Pound garlic and thai cili together in a mortar Time to make the sauce for Thai basil fried rice!
crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice is something which I have loved my entire life.
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:
- Take crispy pork cheeks
- Prepare 5 lb pig cheeks
- Prepare 3 stalks lemon grass
- Prepare 1 bulb garlic
- Prepare 2 star anise
- Get 3 cup sake
- Prepare 5 cup light chicken stock
- Prepare 2 tsp korean chile flake
- Make ready 2 tsp salt
- Prepare 2 cup water
- Make ready pineapple, orange glaze
- Get 1 cup pineapple juice
- Get 1 cup OJ
- Make ready 1 cup mea poy
- Take 2 tbsp tamari
- Make ready 2 tbsp honey
- Make ready 2 tbsp sambal Olek
- Get 2 tbsp corn starch
- Get 1 1/2 tbsp cold water
- Make ready thai basil and lemon rice
- Prepare 3 cup jasmine rice
- Take 6 cup water
- Take 2 tsp salt
- Make ready 2 tbsp lemon aest
- Make ready 1/2 cup thai basil
- Prepare 2 tbsp mirin
Crispy chicken in Thai-style sweet and sour sauce, a touch of sesame oil, sesame seed and Country Pad Thai. Spicy version with chicken, squid, shrimp and basil. Stir-fried rice noodle with ground peanut Pineapple Fried Rice. With chicken, vegetable, pineapple, egg and a touch of curry powder.
Steps 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
Stir-fried rice noodle with ground peanut Pineapple Fried Rice. With chicken, vegetable, pineapple, egg and a touch of curry powder. Thai Panang Curry is another dish I swoon over. It's rich and spicy with a distinctly unique flavor I have ordered Panang chicken curry numerous times at Thai restaurants, and experimented with Same with the fish sauce and Thai basil. Anyway this is our second time making the dish and it's very.
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