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 sure to impress your guests. Let’s enjoy fine dining in your garden. #summerchallenge1
Ingredients
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1/2 kg Pork shoulder
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1 Tbsp light soy sauce
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1 Tsp Maggi sauce
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1/4 Tsp salt
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1/2 Tsp Ground white pepper
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Fry, assemble and garnish
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2 Cups vegetable oil (to fry)
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1 cup self raising flour
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1 cup beer (or soda water for no alcohol)
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1/4 Tsp salt
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25 grams sweet corn
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1/4 bunch coriander
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1 red chilli (optional)
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2 Tbsp sweet chilli sauce
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2 cups sticky rice
Cooking Instructions
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1
Prepare ingredients for marinade,
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2
Cut pork to thin and small pieces
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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.
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4
Soak sticky rice for 45 minutes before cooking by your convenient method
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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.
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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.
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7
Take little gem apart to individual leaves and clean them. Prepare sweet corn, coriander and red chilli (optional).
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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.
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