Hey everyone, it’s Drew, welcome to our 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. One of my favorites. This time, I will make it a bit tasty. 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 foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem is something that I have loved my entire life. They are nice and they look wonderful.

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 get started with this recipe, we must prepare a few components. 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 it.

The ingredients needed to make Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem:

1. Make ready Marinade
2. Prepare 1/2 kg Pork shoulder
3. Make ready 1 Tbsp light soy sauce
4. Get 1 Tsp Maggi sauce
5. Get 1/4 Tsp salt
6. Get 1/2 Tsp Ground white pepper
7. Take Fry, assemble and garnish
8. Make ready 2 Cups vegetable oil (to fry)
9. Get 1 cup self raising flour
10. Make ready 1 cup beer (or soda water for no alcohol)
11. Get 1/4 Tsp salt
12. Take 25 grams sweet corn
13. Get 2 little gem
14. Make ready 1/4 bunch coriander
15. Take 1 red chilli (optional)
16. Make ready 2 Tbsp sweet chilli sauce
17. Take 2 cups sticky rice

Method For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined. Coat the pork in the marinade and chill in the fridge. Place the rice in a lidded pan, cover with water and bring to the boil. Mix together the soy, ketchup and honey with the five-spice.

Steps to make Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem:

1. Prepare ingredients for marinade,
2. Cut pork to thin and small pieces
3. 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.
4. Soak sticky rice for 45 minutes before cooking by your convenient method
5. 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.
6. 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.
7. Take little gem apart to individual leaves and clean them. Prepare sweet corn, coriander and red chilli (optional).
8. 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.

Place the rice in a lidded pan, cover with water and bring to the boil. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce.

So that is 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. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!