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Saucy Mama Pacific Rim Ginger Dressing

Miso Orange Sesame Glazed Pork Belly on a Creamy Ginger Cauliflower Mash Served with Sticky Rice and Glazed Carrots

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Valentine's Day is practically here, and although fancy dinners out on the town are always fun, we're also fans of keeping it low key and cooking a romantic dinner at home with our sweetie. This gorgeous dish, made by competitive home cook Brenda (Brendasweetandsavory on Instagram), caught our eye as the perfect Valentine's Day dish...maybe it's the pretty purple cauliflower mash? With an Asian-inspired flair, we think this dish will hit just the mark for a fancy dinner. So pour some wine, put on some good tunes and enjoy an evening cooking at home this Valentine's Day. 

Miso Orange Sesame Glazed Pork Belly on a Creamy Ginger Cauliflower Mash Served with Sticky Rice and Glazed Carrots

Serves 4


For the Smoked Pork Belly:

3 lb pork belly

3-4 tablespoons Saucy Mama Miso Orange Sesame Dressing and Marinade


Day ahead or several hours before serving: Preheat oven to 375 degrees. Set the 3 pound smoked pork belly, fat side up in a roasting pan lined with foil that can nestle the pork snugly, tent pan loosely with aluminum foil, not sealed.  

Cook for 1 hour and 15 minutes. 

Turn the oven down to 250 degrees, cook for another 1 hour and 30 minutes, until belly is tender – it should not be falling apart but should have a soft pillow like yield. Remove from the oven, and gently take the belly from the pan with 2 spatulas, and transfer to a plate. Allow the belly to cool slightly. When cool enough to handle, wrap the belly in aluminum foil and place in refrigerator until it’s thoroughly chilled and firm, as this will make it easier to slice later. The pork belly shrinks with cooking and fat loss; you will still have more pork belly than you need to serve four, but the process is nicer with a larger portion.

Before serving: Cut the smoked pork belly into ½ inch slices that are about 2 inches long. I used and would recommend the side with more meat for this dish. Heat a large non-stick skillet to about medium high heat. Add 3-4 tablespoons Saucy Mama’s Miso Orange Sesame Dressing and Marinade to coat skillet. Add sliced pork belly to skillet, and heat each side for a minute or two, until soft and heated through. Remove from skillet and use at once.


For the Cauliflower Mash:

1 large head purple cauliflower, approx. 3 pounds cut into 1 ½ inch wide florets – should be about 8 cups
1/3 cup mascarpone
¼ cup milk
¼ teaspoon salt
3 tablespoons Saucy Mama Pacific Rim Ginger Dressing or Sesame Ginger Dressing


Steam cauliflower until soft, remove to paper towel lined plates to let residual water from steaming drain for a minute or two. 

Place cauliflower in the bowl of a food processor along with mascarpone, milk, salt and Saucy Mama Pacific Rim or Sesame Ginger Dressing. Process until smooth and remove from bowl to four plates.


For the Glazed Carrots:

8 small carrots, coated with olive oil. Retain 2 inches of the stems.
2 tablespoons Saucy Mama Miso Orange Sesame Dressing and Marinade


Roast at 400 degrees for 30 minutes.

Before serving, add 2 tablespoons Saucy Mama Miso Orange Sesame Dressing and Marinade to a large non-stick skillet at medium-high heat. Sautee roasted carrots in this for 5 or 6 minutes, turning from time to time and moving in the dressing and marinade to prevent burning. Continue until the carrots have some golden brown marks, the dressing adheres nicely to the carrots, almost caramelized. For plating, separate the top third of the carrot from the bottom with a clean even slice, drag the cleanly sliced area in the skillet, it well help the carrot adhere to the plate.

Other Plating Ingredients/Directions:

2 cups prepared warm sushi rice, molded into small bowls and inverted onto plate. You may grease the bowls with a bit of oil and the sushi rice sticks together so well you can push it right out of the bowl with your finger.

1 teaspoon toasted sesame seeds

Handful of micro greens

Final plating: Center a scoop of the cauliflower mash on your dinner plate and top with 4 slices of the pork belly. To one side of the entrée, place the rice and sprinkle with toasted sesame seeds. On the other side of the entrée, stand up 2 carrots as shown, and add some micro greens atop the pork belly for color.

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