Sunday, July 14, 2013

Dong Po Rou (东坡肉)

1.5 lb pork belly
4 stalks green onion
5 slices ginger
3/4 cup rock sugar
3/4 cup soy sauce
1 tsp dark soy sauce 
1 1/2 cup rice wine
water to cover pork belly
2 pc star anise
1 pc cinnamon stick 
3 tbsp vegetable oil

  1. Blanch the pork belly in boiling water for a few minutes. Remove and drain of excess water.
  2. Cut the pork belly into pieces of 4 x 4 cm cubes. Use a string to tie each individual piece into a parcel like package. 
  3. Melt sugar in oil on low heat in a saucepan.  Coat pork with melted sugar.
  4. Place green onion and ginger in a pot.  Add pork belly in and heat up the pot.
  5. Drizzle soy sauce and dark soy sauce.  Add rice wine and water, making sure to cover the pork belly.
  6. Bring to a boil and simmer on low heat for 2 hours, keeping watch to avoid the meat getting burnt.  Add more water if necessary and cook till meat is tender.
  7. Remove pork belly parcels from pot and place them in a steaming dish.
  8. Steam for 30 minutes on medium high heat.
  9. Remove string and drizzle gravy over steamed pork belly and serve warm.

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