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

Brussel Sprouts, Cauliflower, and Pork Belly are browned up nicely and tossed in a sticky sweet and sour Indian-Chinese sauce.

Ingredients

  • 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
  • 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

  • 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.
  • 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!