Easiest Way to Prepare Appetizing Honey preserved prune pork belly

Honey preserved prune pork belly. Pour oil in wok and fry the pork belly, then remove and set aside. See great recipes for Banana Cake with Prunes, Honey preserved prune pork belly too! Instead, I added prune puree which adds natural sweetness and plays the role of butter.

Add the onions and garlic cooking for a few minutes to soften. Apparently one of the most searched for dishes on Google, pork belly only became popular in the UK in the early Noughties. Nobody knew or cared earlier, apart from the Chinese (always wise).. You can cook Honey preserved prune pork belly using 27 ingredients and 16 steps. Here is how you cook that.

Ingredients of Honey preserved prune pork belly

1. Prepare of Marinate:.
2. It's of Pork belly.
3. Prepare of Salt.
4. Prepare of Garlic Powder.
5. Prepare of White Pepper.
6. Prepare of Water.
7. Prepare of Sauce:.
8. It's of Ketchup.
9. You need of Sugar.
10. It's of Water.
11. You need of Honey.
12. It's of Chopped dried preserved prunes.
13. It's of Chopped dried tangerine peeled skin.
14. You need of Batter:.
15. Prepare of Large egg.
16. Prepare of Salt.
17. You need of Garlic Powder.
18. It's of water (1/2 cup +2 tbsp).
19. Prepare of Baking Powder.
20. You need of Corn starch.
21. Prepare of Flour.
22. Prepare of Oil.
23. You need of Oil for frying.
24. It's of Green bell pepper cubes.
25. It's of Red bell pepper cubes.
26. Prepare of Canned pineapple cubes.
27. You need of Sliced large red onion.

Marinate:, Pork belly, Salt, Garlic Powder, White Pepper, Water, Sauce:, Ketchup Mei Cai Kou Rou (Steamed Pork with Preserved Mustard) Red-braised Pork Chops. Chinese Steamed Ribs with Fermented Black Bean. Twice Cooked Pork-Szechuan Pork Stir Fry. Shui Zhu Pork- Szechuan Pork in Spicy Broth.

Honey preserved prune pork belly step by step

1. Cut 450 g pork belly into cubes..
2. Add 1/2 tsp salt, 1/8 tsp white pepper, 1/4 tsp garlic powder and 3 tbsp water..
3. Mix and let the pork belly marinate for 20 mins..
4. Make the batter by combining 1/4 tsp salt, 1/8 tsp garlic powder, 1 large egg, 10 tbsp water and 2 tsp baking powder..
5. .
6. .
7. Then add in 1/2 cup corn starch and whisk..
8. Add 3/4 cup flour and whisk.
9. 2 tbsp  oil last and whisk.
10. Combine and batter the pork belly together..
11. Make the sauce by combining 5 tbsp ketchup, 4 tbsp sugar, 2 tbsp honey, 4 chopped dried preserved prune, 2 chopped dried tangerine skin peel, 3 tbsp  water and mix together..
12. .
13. Pour oil in wok and fry the pork belly, then remove and set aside..
14. Once it turns golden brown, remove and drain the pork belly..
15. Heat up a wok and add in some cooking oil. Add in 1 sliced large red onion and stir fry until light brown, then follow by 1/2 red bell pepper cubes, 1/2 green bell pepper cubes and 1/2 canned pineapple cubes. Stir fry until you smell the peppery aroma and then put it aside..
16. Pour the tomato sauce into the wok and heat until the sauce thickenens. Add the peppers, pineapples and pork belly in and coat them with the sauce..

Turn the pork belly skin-side up. Turn the pork belly over and season a little more, then brush the honey over the flesh. Flip the pork over so the ends meet. Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine. Cantonese Style Braised Pork Belly with Arrowroot (慈菇焖腩肉) is a traditional dish often served at Chinese New Year.