Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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My recipe of the day is for crispy tilapia with spicy Thai basil sauce, which has been posted for a few years now, but I am updating the photography. You can easily serve this with something like steamed jasmine rice, or if you have more time, it works with something like pad thai or any other Asian noodles. I'm sure it would also be delicious with a poached egg Snickerdoodle Cake with Butter Maple Glaze and Pecans.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice using 26 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice:

1. Prepare crispy pork cheeks
2. Make ready pig cheeks
3. Make ready stalks lemon grass
4. Take bulb garlic
5. Make ready star anise
6. Make ready sake
7. Prepare light chicken stock
8. Prepare korean chile flake
9. Take salt
10. Prepare water
11. Prepare pineapple, orange glaze
12. Take pineapple juice
13. Get OJ
14. Prepare mea poy
15. Take tamari
16. Prepare honey
17. Prepare sambal Olek
18. Get corn starch
19. Make ready cold water
20. Make ready thai basil and lemon rice
21. Prepare jasmine rice
22. Prepare water
23. Make ready salt
24. Take lemon aest
25. Make ready thai basil
26. Get mirin

Spicy version with chicken, squid, shrimp and basil. Stir-fried rice noodle with ground peanut Pineapple Fried Rice. With chicken, vegetable, pineapple, egg and a touch of curry powder. A spicy and simple Thai inspired rice dish!

Steps to make crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice:

1. 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
2. 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)
3. Glaze - combine all ingredeints except corn starch and water. - bring to a boil
4. mix starch and water and slowly whisk mix into glaze - this will thicken slightly - mix well and remove from heat
5. Rice - bring water to a boil - add lemon zest, rice and salt. mix well - cover and simmer for 35 min
6. chiffonade thai basil
7. 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
8. Plating - using a ring mold cut rice out of the pan and place in the center of the plate
9. take two pig cheeks and dust with corn starch. - deep fry for 3/5 min.
10. 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

Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze. Crispy Tenga are deep-fried crispy pig ears that were first boiled until tender and then deep-fried until it turns crispy. This is generally considered as an appetizer and it is usually consumed with beer. In some instances, people like myself eat it with rice and spicy vinegar. Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill.

So that’s going to wrap this up for this exceptional food crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!