Brussel Sprouts, Cauliflower, and Pork Belly in a Sweet and Spicy Sauce
November 13, 2015

The final dish came out great. Nicely browned cauliflower and brussel sprouts will always be delicious, but the super tender and fatty pork belly really gave it a new dimension. The sweet and tangy sauce has a hint of curry and a nice spicy kick that takes these brussel sprouts off your grandmother's Thanksgiving table and onto your friendsgiving buffet.
Brussel Sprouts, Cauliflower, and Pork Belly in a Sweet and Spicy Sauce
- Pork Prep
- 2 Pounds Pork Belly (skinless)
- 1/4 Cup Rice Vinegar
- 1/4 Cup Soy Sauce
- 1 Cup Water
- 2 Cloves Garlic
- 1 Tablespoon Grated Ginger
- Salt and Pepper
- Stir Fry
- 20 Brussel Sprouts trimmed and halved
- 1/2 Head Cauliflower cut to the same size as the sprouts
- 2 Cloves Garlic minced
- 1 Tablespoon Grated Ginger
- 1/4 Cup Honey
- 1/4 Cup Rice Vinegar
- 1 Tablespoon Chile Flake
- 1/4 Cup Soy Sauce
- 1 Teaspoon Garam Masala
Instructions
Prep the pork
- Put the pork in a baking dish only a little bigger than the pork itself. Season with salt and pepper. Add in the water, soy sauce, vinegar, garlic, and ginger. Bake at 300 for 3 hours, making sure the liquid doesn't evaporate and burn.
- Remove from the oven and refrigerate until cooled.
Make the dish
- Dice the pork into about 3/4 inch cubes. Make sure all your ingredients are prepped before starting to cook. Mix the honey, vinegar, soy sauce, chile flake, and garam masala in a measuring cup.
- With a generous amount of oil in a very large frying pan, cook the brussel sprouts, cauliflower, and pork belly on very high heat to brown nicely on all sides.
- Once you have some nice color on everything, turn the heat down a notch and add the garlic and ginger. Cook 1 minute. Add in the sauce and simmer for about 5 minutes allowing the sauce to tighten up a bit. Pour into a serving dish and serve immediately!