BBQ52 - Mongolian Backyard Boodog

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: