Hey everyone, it’s John, welcome to my recipe page. Today, we’re going 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. This time, I am going to make it a little bit unique. This will be really delicious.
Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is something which I have loved my entire life. They are fine and they look wonderful.
Remove all the oil from the pot and set it back on the stove on medium low heat. Add in all the sauce ingredients Disclaimer: We are a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases at no costs to you.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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 can achieve it.
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
- Get 1 Tbsp light soy sauce
- Prepare 1 Tsp Maggi sauce
- Prepare 1/4 Tsp salt
- Take 1/2 Tsp Ground white pepper
- Take Fry, assemble and garnish
- Get 2 Cups vegetable oil (to fry)
- Prepare 1 cup self raising flour
- Make ready 1 cup beer (or soda water for no alcohol)
- Make ready 1/4 Tsp salt
- Prepare 25 grams sweet corn
- Prepare 2 little gem
- Make ready 1/4 bunch coriander
- Take 1 red chilli (optional)
- Get 2 Tbsp sweet chilli sauce
- Prepare 2 cups sticky rice
The sauce part is based on the sauce I use for my sticky Chinese pork belly. Again, it's versatile - you can use it for ribs, beef, or as a dipping sauce for spring rolls. Serve the chicken with boiled rice and top with strips of spring onion, sesame seeds and chilli flakes. Serve with green veg too if you like.
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.
The Chilli Sauce served with this is a fairly essential part of the overall experience. Chinese Chilli Sauce is not just chilli, it's got other flavourings as Minced / ground pork is stir fried with tasty classic Chinese flavours that are savoury with a touch of spice and sweet. This sticky rice recipe is similar to the sticky rice with chicken (lo mai gai) we already have on the blog, but less complex in terms of ingredients and Season with white pepper to taste and mix in the scallions. You can serve it as is…or if you want to get fancy, you can pack the rice into a nice round. Serve with sticky rice and coconut sauce.
So that’s going to wrap it up for this special food beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
