
If you are gluten free, it may be difficult to find oyster and soy sauces that are gluten free but they do exist. If you can't find any, you can always buy it online. Wok Mei has an all natural gluten free oyster sauce. There are a lot more options for gluten free soy sauces. There's a whole list of them here on celiacdisease.about.com.
I decided to pair the pork belly with mashed cauliflower. I steamed the cauliflower, added a little sour cream and butter and added it all to a food processor with some salt & pepper. It made a nice creamy puree that almost tasted like mashed potatoes. I actually made the cauliflower first and made the pork belly while the potatoes sat in the oven.
The photos in the last couple of blog posts were taken mostly with wide angle lenses. I just got the new Olympus 60mm macro lens and have been shooting with it a lot lately so all the photos below were taken with that lens. If you're a micro four thirds shooter and interested in finding out more about this lens you can watch my video review.
Mashed Cauliflower
Ingredients:1 head of cauliflower
1/4 cup sour cream
2 tbs butter
salt & pepper to taste
Directions:
Remove forets from head of cauliflower and wash. Steam cauliflower until soft, about 15 minutes.
Add cauliflower, sour cream, butter, salt and pepper to a food processor and process until smooth.
Add cauliflower puree to a casserole dish, cover and cook in a 375 degree oven for 20-30 minutes or until pork belly is done.
Recipe: Honey Glazed Pork Belly
Ingredients:
3/4 lb pork belly
coconut oil
2 tbsp honey
2 tbsp soy sauce
1 tbsp oyster sauce
2 garlic cloves, crushed
Directions:
Slice pork belly into 1/4" pieces.
Heat oil in skillet over medium-high heat. Add pork belly and render fat until pork is golden brown on both sides.
Drain pork fat into a glass container and refrigerate for future use. Use a paper towel to soak up any excess oil from the pan.
Turn heat back to medium and add the honey, soy sauce, oyster sauce and garlic to the pan.
Stir sauce and pork together until well coated and cook for a couple of minutes to glaze being careful not to burn the sauce.
Remove from heat and serve over a large spoonful of mashed cauliflower.



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