Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, honey preserved prune pork belly. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Honey preserved prune pork belly is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Honey preserved prune pork belly is something that I’ve loved my entire life. They’re nice and they look fantastic.

Time to show how to make Pork Belly Sous Vide for the New Year! Use strong honey, such as manuka, so the flavour permeates this rich and sticky pork dish. Cut the pork belly into smaller strips and then mix with marinating sauce, ginger, garlic and scallion.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook honey preserved prune pork belly using 27 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Honey preserved prune pork belly:

1. Get Marinate:
2. Prepare Pork belly
3. Prepare Salt
4. Take Garlic Powder
5. Take White Pepper
6. Prepare Water
7. Take Sauce:
8. Get Ketchup
9. Take Sugar
10. Take Water
11. Take Honey
12. Prepare Chopped dried preserved prunes
13. Prepare Chopped dried tangerine peeled skin
14. Prepare Batter:
15. Get Large egg
16. Take Salt
17. Get Garlic Powder
18. Get water (1/2 cup +2 tbsp)
19. Prepare Baking Powder
20. Make ready Corn starch
21. Make ready Flour
22. Prepare Oil
23. Prepare Oil for frying
24. Make ready Green bell pepper cubes
25. Prepare Red bell pepper cubes
26. Take Canned pineapple cubes
27. Get Sliced large red onion

Filipino cuisine loves using pork belly, and as a pork belly lover myself, I'd like to share one of my favorite pork belly recipes. Pork Belly and Preserved Lemon StewNo Recipes. Season the pork fillet and brush with honey. Heat a frying pan until hot and add the butter.

Instructions to make Honey preserved prune pork belly:

1. Cut 450 g pork belly into cubes.
2. Add 1/2 tsp salt, 1/8 tsp white pepper, 1/4 tsp garlic powder and 3 tbsp water.
3. Mix and let the pork belly marinate for 20 mins.
4. Make the batter by combining 1/4 tsp salt, 1/8 tsp garlic powder, 1 large egg, 10 tbsp water and 2 tsp baking powder.
7. Then add in 1/2 cup corn starch and whisk.
8. Add 3/4 cup flour and whisk
9. 2 tbsp  oil last and whisk
10. Combine and batter the pork belly together.
11. Make the sauce by combining 5 tbsp ketchup, 4 tbsp sugar, 2 tbsp honey, 4 chopped dried preserved prune, 2 chopped dried tangerine skin peel, 3 tbsp  water and mix together.
13. Pour oil in wok and fry the pork belly, then remove and set aside.
14. Once it turns golden brown, remove and drain the pork belly.
15. Heat up a wok and add in some cooking oil. Add in 1 sliced large red onion and stir fry until light brown, then follow by 1/2 red bell pepper cubes, 1/2 green bell pepper cubes and 1/2 canned pineapple cubes. Stir fry until you smell the peppery aroma and then put it aside.
16. Pour the tomato sauce into the wok and heat until the sauce thickenens. Add the peppers, pineapples and pork belly in and coat them with the sauce.

Sear on each side until golden brown. Season with salt and freshly ground black pepper. Sprinkle your crispy pork belly with sesame seeds and scallions. Serve with rice, Sesame Roasted Pears, and the I tried pork belly the first time I was in England. My hubs is a Brit and will definitely love this.

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