Sunday, 2 February 2014

[Recipe] Taiwanese garlic soy pork belly and cauliflower sang choy baos

PORK BELLY.

Got your attention? yes? good! 
do you like pork belly? I like pork belly, wait... that's an understatement. I LOVE pork belly.
i wold sell my soul for some amazing pork belly (providing that i can have pork belly and eat it too!)

Most of you would think of juicy fatty chunks of protein with golden crisp crunch shards of crackling (yes i drooled while typing that) but behold, pork belly is awesome in many other ways, one of them is this amazing garlic soy pork belly. This is so good that it is worth every single garlic breath you breathe after! no seriously.

It's a real simple dish, no fancy techniques, just some patience and time. This is also good for gatherings and can be prepared ahead of time. Keep it n the fridge till you are ready to serve then drizzle sauce and garish on top. 


Ingredients

pork belly
2 stalks of shallots- chopped into thirds
6 slices of ginger
1 tsp xiao sing wine
1.5 kg pork belly

sauce
5 cloves of garlic- minced
5 slices of ginger- minced
1-2 birds eye chillies- depends on how hot you like it
3 Tbsp light soy sauce
1 tsp xiao sing wine 
1 teaspoon brown sugar
dash of sesame oil
dash of white pepper
coriander and chopped shallots to garnish.

a saucepan of water big enough to submerge pork belly 
a big bowl of ice/ice water

cauliflower sang choy bao 

1/2 a head of cauliflower- finely chopped
1 green capsicum- finely chopped
200g button mushrooms- sliced
1 onion- finely chopped
1 cup shredded chicken (mine was left over from an el jannah roast chook)
1 cup couscous
2 cups boiling water
dash of freshly grinded black pepper
1 tsp salt
1 tsp mushroom essence (i got mine from a local health food store, you can use chicken salt or stock powder)
1 head of lettuce, leaves separated and trimmed into cups.

Method



cooking the pork belly

1. bring a pot of water with, wine, stalk and slices of ginger and shallots to boil and put the slab of pork belly in, reduce heat and let it simmer gently for 5 minutes. repeat 6 times or until pork belly is cooked through. 


This always reminds me of the cross section of a brain. (too much anatomy!)



2. while pork belly is cooking you can start chopping all the veges for the sang choy bao. Finely dice the cauliflower, onion and capsicum, slice the mushrooms and shred the chicken. 


3. prepare the coscous as per packet instruction. i usually put in 2 cups water to 1 cup coscous, a dash of salt, pepper and mushroom essence.



4. Save a couple tablespoon of the couscous and fry off in a small pan until golden brown and crunchy.


5. combine remaining couscous with shredded chicken and the stir fried veges.


healthy sang choy bao

6. serve couscous in a lettuce cup with a sprinkling of crunchy couscous


Does the pork belly complement a healthy sang choy bao  or vice versa? 

7. Once the pork belly slab has cooled, you can prepare the garlic soy dressing and slice the pork belly. As all the knives at home are worse off than sing a butter knife, i couldn't get the pork belly to be as thin a i wanted it to. If you prefer a better texture, feel free to leave it as thick cut.


Get cooking! till next time,

Milkteaxx

20 comments:

  1. Hehe who says no to pork belly? Love your rendition of sang choy bao!

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  2. Dear Amy,

    I love this style of pork belly that can be eaten cold with that drizzle of garlic soy sauce in the summer months like NOW!!! This dish can even be brought to the beach for a picnic! Western style cold cut meats pale in comparison.

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    Replies
    1. ahh good idea, a picnic by the beach!

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  3. Love both of these and a great idea using cauliflower to sang choi bau. I use red lentils but will give this version a go too! :)

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    1. ive been using a lot of red lentils in my mixed bean curries to amp up the protein!

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  4. You definitely got my attention with the words Pork Belly! What a wonderful recipe. Can't wait to give it a try.

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  5. Ooh looks like the kind of pork belly you can't sandwich between steaming buns as well. Very versatile; great recipe!

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    Replies
    1. yes! will definitely try it with gwa bao next time!

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  6. True Taiwanese dish! Looks delish :D I like the idea of healthy sang choi bau.

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  7. yum how delicious! i love eating this with gwa baos :D

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  8. I've been dabbling in cauliflower sushi but I haven't seen it combined with cous cous before! Sounds tasty!

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  9. Who doesn't like pork belly! I love it! Yours looks wonderful -- great recipe. Thanks.

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  10. yeah i love pork belly hehe. having it with garlic soy sounds really tasty

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  11. This would definitely go down well sandwiched in btw steamed buns!

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  12. What a healthy and delicious Taiwanese dish - I want to try it :D

    Cheers
    Choc Chip Uru

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  13. Haha yes, you did get my full attention! I do love pork belly and this Taiwanese pork belly recipe sounds so good! I'm leaving for Taiwan very soon and just thinking about it make my mouth water. Haha. This looks so delicious!

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  14. I can't say no to crispy pork belly!

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  15. O god!
    That looks great! I love Pork Belly!! I am pinning!
    Gourmet

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