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Honey preserved prune pork belly
Honey preserved prune pork belly

Before you jump to Honey preserved prune pork belly recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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To sum up, it is not difficult to start making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to honey preserved prune pork belly recipe. To cook honey preserved prune pork belly you only need 27 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to prepare Honey preserved prune pork belly:
  1. You need Marinate:
  2. Use 1 lb (450 g) Pork belly
  3. You need 1/2 tsp Salt
  4. Take 1/4 tsp Garlic Powder
  5. You need 1/8 tsp White Pepper
  6. Provide 3 tbsp Water
  7. Provide Sauce:
  8. Provide 5 tbsp Ketchup
  9. Prepare 4 tbsp Sugar
  10. You need 3 tbsp Water
  11. Use 2 tbsp Honey
  12. You need 3 Chopped dried preserved prunes
  13. Prepare 2 Chopped dried tangerine peeled skin
  14. Take Batter:
  15. Prepare 1 Large egg
  16. Use 1/4 tsp Salt
  17. You need 1/8 tsp Garlic Powder
  18. You need 10 tbsp ( or 150 ml) water (1/2 cup +2 tbsp)
  19. Prepare 2 tsp Baking Powder
  20. Take 1/2 cup (65 g) Corn starch
  21. You need 3/4 cup (105 g) Flour
  22. Use 2 tbsp Oil
  23. Prepare Oil for frying
  24. Get 1/2 Green bell pepper cubes
  25. Prepare 1/2 Red bell pepper cubes
  26. Get 1/2 can Canned pineapple cubes
  27. Get 1 Sliced large red onion
Instructions to make Honey preserved prune pork belly:
  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.
  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.
  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.

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