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.
🥓 ~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
1- Prepare the Big Green Egg Grill:
2- Transfer Stones to Pressure Cooker:
3- Layer Ingredients - Stage 1:
4- Layer Ingredients - Stage 2:
5- Layer Ingredients - Stage 3:
6- Add Liquid:
7- Seal and Pressure Cook:
8- Release and Serve:
9- Plate and Garnish:
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:
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BBQ 52 The Cooking Conductor: https://www.youtube.com/@bbq52thecookingconductor11