Honey preserved prune pork belly. Season the pork fillet and brush with honey. Heat a frying pan until hot and add the butter. Sear on each side until golden brown.

Place in air-tight bag and do a small message. Brush the honey sauce on both sides of the pork belly. Take out and brush honey water once again. You can have Honey preserved prune pork belly using 27 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Honey preserved prune pork belly

1. You need of Marinate:.
2. Prepare 1 lb (450 g) of Pork belly.
3. It's 1/2 tsp of Salt.
4. You need 1/4 tsp of Garlic Powder.
5. You need 1/8 tsp of White Pepper.
6. You need 3 tbsp of Water.
7. It's of Sauce:.
8. You need 5 tbsp of Ketchup.
9. Prepare 4 tbsp of Sugar.
10. Prepare 3 tbsp of Water.
11. Prepare 2 tbsp of Honey.
12. It's 3 of Chopped dried preserved prunes.
13. You need 2 of Chopped dried tangerine peeled skin.
14. You need of Batter:.
15. You need 1 of Large egg.
16. It's 1/4 tsp of Salt.
17. It's 1/8 tsp of Garlic Powder.
18. You need 10 tbsp ( or 150 ml) of water (1/2 cup +2 tbsp).
19. It's 2 tsp of Baking Powder.
20. Prepare 1/2 cup (65 g) of Corn starch.
21. You need 3/4 cup (105 g) of Flour.
22. Prepare 2 tbsp of Oil.
23. Prepare of Oil for frying.
24. You need 1/2 of Green bell pepper cubes.
25. It's 1/2 of Red bell pepper cubes.
26. Prepare 1/2 can of Canned pineapple cubes.
27. You need 1 of Sliced large red onion.

Use strong honey, such as manuka, so the flavour permeates this rich and sticky pork dish. Place the pork belly cubes into an aluminum pan. Sprinkle all over with the butter pieces and brown sugar. In a medium bowl, combine the BBQ sauce, honey, apple cider vinegar and hot sauce.

Honey preserved prune pork belly instructions

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..
5. .
6. .
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..
12. .
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..

Remove the aluminum foil, pour the BBQ sauce mixture over the pork belly cubes and toss to coat. A wide variety of preserved prune options are available to you, such as taste, drying process, and preservation process. Honey Glazed Pork Belly - For those looking for a way to enjoy slow-cooked pork belly without the wait The new New Honey Glazed Pork Belly from Panda Express is a specialty dish currently being tested at the chain's latest (and fourth) Panda + Tea Bar restaurant in Pasadena, California. Carefully slice the pork into ½-inch pork belly slices and arrange them neatly in the bottom of a shallow heat-proof bowl as you see it in the picture below. Spoon the preserved vegetable mixture over the pork belly in the bowl and spread evenly to cover all the pork.