Easy Cauliflower and Pork Jowls Stir-Fry 菜花炒豬頸肉
I used pork cheek and Taiwanese cauliflower for this dish. Cabbage and regular cauliflower will also work with this recipe. You may also use thin sliced pork belly instead of pork jowl meat. Add ginger, peppers, fresh chilis, dried chilis for more colour and flavour.
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Pork Jowl Char Siu 貴妃叉燒
You can also use some red food colouring to get a red colour on the char siu. There’s no need to marinate over 30 minutes because the basting sauce will give the meat enough flavour since jowl meat is quite thin. Less marinating time will also give you juicier meat.
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Pork Jowl Char Siu 貴妃叉燒
You can also use some red food colouring to get a red colour on the char siu. There’s no need to marinate over 30 minutes because the basting sauce will give the meat enough flavour since jowl meat is quite thin. Less marinating time will also give you juicier meat.
View Recipe
Pork Jowl Char Siu 貴妃叉燒
You can also use some red food colouring to get a red colour on the char siu. There’s no need to marinate over 30 minutes because the basting sauce will give the meat enough flavour since jowl meat is quite thin. Less marinating time will also give you juicier meat.
View Recipe
Pork Jowl Char Siu 貴妃叉燒
You can also use some red food colouring to get a red colour on the char siu. There’s no need to marinate over 30 minutes because the basting sauce will give the meat enough flavour since jowl meat is quite thin. Less marinating time will also give you juicier meat.
View Recipe
Pork Jowl Char Siu 貴妃叉燒
You can also use some red food colouring to get a red colour on the char siu. There’s no need to marinate over 30 minutes because the basting sauce will give the meat enough flavour since jowl meat is quite thin. Less marinating time will also give you juicier meat.
View Recipe