Teochew-style Stottie Cake

Ingredients

In this Teochew-style adaptation, we replace the traditional British fillings with Teochew-inspired ingredients. The original Stottie Cake is usually filled with meats like ham or sausage, while our version features braised pork belly, pickled radish, and a tangy chili sauce. These additions infuse the dish with the distinct flavors of Teochew cuisine, creating a unique and delicious fusion. We alse have the original recipe for Stottie Cake, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (1 packet) instant yeast 7g (1 packet) instant yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 300g (10.5 oz) braised pork belly, sliced 300g (10.5 oz) braised pork belly, sliced
• 200g (7 oz) pickled radish 200g (7 oz) pickled radish
• 100g (3.5 oz) chili sauce 100g (3.5 oz) chili sauce
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water and knead until a smooth dough forms.
2. 2.
   Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
3. 3.
   Punch down the dough and divide it into 4 equal portions. Shape each portion into a round ball and let them rest for 10 minutes.
4. 4.
   Roll out each dough ball into a flat circle, about 1 inch thick.
5. 5.
   Heat a frying pan over medium heat and lightly grease it with vegetable oil.
6. 6.
   Cook each dough circle in the pan for about 5 minutes on each side, or until golden brown and cooked through.
7. 7.
   Remove the cooked Stottie Cakes from the pan and let them cool slightly.
8. 8.
   Slice each Stottie Cake in half horizontally, creating a pocket for the fillings.
9. 9.
   Fill each Stottie Cake generously with braised pork belly, pickled radish, and chili sauce.
10. 10.
    Serve warm and enjoy!

Treat your ingredients with care...

• Braised pork belly — Make sure to slice the pork belly thinly for easier filling. If you prefer a leaner option, you can use roasted chicken or tofu as a substitute.
• Pickled radish — Rinse the pickled radish under cold water to remove excess saltiness before using it as a filling.

Tips & Tricks

• For added flavor, marinate the braised pork belly in a mixture of soy sauce, garlic, and ginger before slicing and using it as a filling.
• Experiment with different chili sauces to find your preferred level of spiciness.
• If you prefer a vegetarian version, you can substitute the braised pork belly with marinated tofu or tempeh.
• Serve the Stottie Cake with a side of Teochew-style pickled vegetables for a complete meal.
• To enhance the presentation, garnish the Stottie Cake with fresh herbs such as cilantro or Thai basil.

Serving advice

Serve the Teochew-style Stottie Cake warm as a main dish. It pairs well with a side of pickled vegetables and a refreshing drink.

Presentation advice

To present the Stottie Cake beautifully, slice it in half and arrange it on a plate with the fillings visible. Garnish with fresh herbs for an added pop of color.