Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how 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 food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is something which I’ve loved my whole life.
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.
To begin 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 cook that.
The ingredients needed to make Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem:
- Get Marinade
- Make ready 1/2 kg Pork shoulder
- Make ready 1 Tbsp light soy sauce
- Make ready 1 Tsp Maggi sauce
- Prepare 1/4 Tsp salt
- Get 1/2 Tsp Ground white pepper
- Prepare Fry, assemble and garnish
- Make ready 2 Cups vegetable oil (to fry)
- Make ready 1 cup self raising flour
- Take 1 cup beer (or soda water for no alcohol)
- Take 1/4 Tsp salt
- Take 25 grams sweet corn
- Prepare 2 little gem
- Take 1/4 bunch coriander
- Get 1 red chilli (optional)
- Get 2 Tbsp sweet chilli sauce
- Make ready 2 cups sticky rice
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Steps to make Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem:
- 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.
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