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Before you jump to crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with Food.
You already know that you must have a strong and healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you should adopt a good and healthy lifestyle and get regular exercise. Do you know, however, that some specific foods are good for improving the health of your heart? Today, you will find out which foods are beneficial for your heart.
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We hope you got benefit from reading it, now let’s go back to crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice recipe. You can cook crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice using 26 ingredients and 10 steps. Here is how you do it.
The ingredients needed to cook crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice:
- Prepare crispy pork cheeks
- Prepare 5 lb pig cheeks
- You need 3 stalks lemon grass
- Use 1 bulb garlic
- Prepare 2 star anise
- You need 3 cup sake
- Provide 5 cup light chicken stock
- Take 2 tsp korean chile flake
- You need 2 tsp salt
- Use 2 cup water
- Use pineapple, orange glaze
- Provide 1 cup pineapple juice
- Use 1 cup OJ
- Get 1 cup mea poy
- You need 2 tbsp tamari
- You need 2 tbsp honey
- Prepare 2 tbsp sambal Olek
- You need 2 tbsp corn starch
- Prepare 1 1/2 tbsp cold water
- Take thai basil and lemon rice
- Prepare 3 cup jasmine rice
- You need 6 cup water
- Take 2 tsp salt
- Use 2 tbsp lemon aest
- Get 1/2 cup thai basil
- You need 2 tbsp mirin
Steps to make crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice:
- Pig cheeks - heat oven to 375 - bruise lemon grass - place all braising ingredeints into deep baking dish cover with foil and place in oven for 2 hours
- after two hours remove from oven and place baking dish in the cooler for at least 30 min. - (i do this because the meat will be super tender and cooling it will let it keep its shape)
- Glaze - combine all ingredeints except corn starch and water. - bring to a boil
- mix starch and water and slowly whisk mix into glaze - this will thicken slightly - mix well and remove from heat
- Rice - bring water to a boil - add lemon zest, rice and salt. mix well - cover and simmer for 35 min
- chiffonade thai basil
- lay out cooked rice on a half sheet pan or a baking dish. - sprinkle mirin and basil over rice and fold it into its self. then press into a even solid layer
- Plating - using a ring mold cut rice out of the pan and place in the center of the plate
- take two pig cheeks and dust with corn starch. - deep fry for 3/5 min.
- remove from fryer and place on top of rice. - add a few tablespoons of glave over pork/rice stack and garnish with micro celery or celery leaves and toasted sesame seeds
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