crispy pig cheeks with spicy pineapple,orange glaze and thai basil,lemon rice

• 5 lb pig cheeks
• 3 stalks lemon grass
• 1 bulb garlic
• 2 star anise
• 3 cup sake
• 5 cup light chicken stock
• 2 tsp korean chile flake
• 2 tsp salt
• 2 cup water
• 1 cup pineapple juice
• 1 cup OJ
• 1 cup mea poy
• 2 tbsp tamari
• 2 tbsp honey
• 2 tbsp sambal Olek
• 2 tbsp corn starch
• 1 1/2 tbsp cold water
• 3 cup jasmine rice
• 6 cup water
• 2 tsp salt
• 2 tbsp lemon aest
• 1/2 cup thai basil
• 2 tbsp mirin

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.
3. (i do this because the meat will be super tender and cooling it will let it keep its shape)
4. Glaze combine all ingredeints except corn starch and water.
5. bring to a boil
6. mix starch and water and slowly whisk mix into glaze this will thicken slightly mix well and remove from heat
7. Rice bring water to a boil add lemon zest, rice and salt.
8. mix well cover and simmer for 35 min
9. chiffonade thai basil
10. lay out cooked rice on a half sheet pan or a baking dish.
11. sprinkle mirin and basil over rice and fold it into its self.
12. then press into a even solid layer
13. Plating using a ring mold cut rice out of the pan and place in the center of the plate
14. take two pig cheeks and dust with corn starch.
15. deep fry for 3/5 min.
16. remove from fryer and place on top of rice.
17. add a few tablespoons of glave over pork/rice stack and garnish with micro celery or celery leaves and toasted sesame seeds

cheeks, lemon grass, garlic, anise, sake, light chicken stock, salt, water, pineapple juice, oj, mea poy, tamari, honey, sambal, corn starch, cold water, jasmine rice, water, salt, lemon aest, thai basil, mirin

Taken from cookpad.com/us/recipes/364112-crispy-pig-cheeks-with-spicy-pineappleorange-glaze-and-thai-basillemon-rice (may not work)