Experience a modern twist on the traditional Mongolian dish, Boodog, prepared with ease in your backyard. This unique recipe uses sizzling hot stones and a pressure cooker to create a tender, flavorful dish that pairs tender pork belly and vegetables with a Chinese flavor kick, courtesy of Serva Gon Bao Sauce. Perfect for an adventurous main course, this dish combines the authentic essence of Mongolian cuisine with innovative cooking techniques.
Ingredients
🥓 ~1 kg pre-pickled pork belly "buikspek"
🥔 ~1 kg potatoes, peeled and quartered
🧅 2-3 medium onions, quartered
🍅 ~50g dried tomatoes, cut into strips
⭐ 2-3 pieces of whole star anise
🍠 20-30g slices of ginger
🌶️ 1-2 red chilies, sliced
🧄 4-6 garlic cloves
💧 2-3 cups of hot water
🥢 150g packet of Serva Gon Bao Sauce
🍄 Dried mushrooms
🌿 Fresh green leaves
🍣 Green asparagus spears
Instructions
1- Prepare the Big Green Egg Grill:
- Heat smooth river stones in the Big Green Egg to 400-500°C for about 30 minutes.
2- Transfer Stones to Pressure Cooker:
- Using tongs, carefully transfer the glowing hot stones into a stainless steel pressure cooker.
- Brush off any ash using a wire brush.
3- Layer Ingredients - Stage 1:
- Place quartered onions, dried tomatoes, star anise, sliced ginger, red chilies, and garlic cloves over the hot stones in the pressure cooker.
4- Layer Ingredients - Stage 2:
- Add the diced, pre-pickled pork belly on top of the vegetable and spice layer.
5- Layer Ingredients - Stage 3:
- Place the quartered potatoes over the pork belly.
6- Add Liquid:
- Pour hot water into the pressure cooker, ensuring there is enough to create steam without submerging ingredients.
7- Seal and Pressure Cook:
- Securely close the pressure cooker lid and allow pressure to build.
- Once the pressure cooker starts to release steam vigorously, begin timing for the cooking process, typically 20-40 minutes.
8- Release and Serve:
- After cooking, carefully release the pressure.
- Open the lid, and check tenderness of the pork belly and potatoes.
9- Plate and Garnish:
- Arrange the cooked meat and vegetables in a bowl.
- Drizzle with the Serva Gon Bao Sauce for flavor.
- Garnish with fresh green leaves, thin slices of fresh red chili, green asparagus spears, and a sprinkle of dried mushrooms.
Prep Time: 10 minutes
Stone Heating Time: 30 minutes
Cook Time: 30 minutes
Total Time: Approximately 70 minutes
Servings: 4-6
Equipment: Big Green Egg Grill, Stainless Steel Pressure Cooker, Metal Tongs, Wire Brush, Wooden Cutting Board, Wooden-handled Meat Fork, Electric Kettle
Cooking Tips:
- Ensure stones are inert and safe for cooking to prevent explosions.
- Use pre-pickled pork belly to avoid seasoning the meat separately.
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BBQ 52 The Cooking Conductor: https://www.youtube.com/@bbq52thecookingconductor11