Dong Po Chinese Pork Belly Food

BRAISED PORK BELLY - DONG PO MEAT

Steps:

• Cut the pork into 4cm squares. Heat up the wok, put the pork skin side down to dry fry the skin until it becomes slightly brown. Remove.
• Place the pork in a pot of hot water and blanch for three minutes. Remove.
• Lay the spring onions in a crosshatch pattern at the bottom of a medium sized clay pot to form a thick even layer. The spring onions should cover the entire bottom of the pot. Lay the ginger slices evenly over the spring onion.
• Tie the pork pieces with a kitchen string.
• Arrange the pork pieces skin down on top of the spring onions.
• Add the remaining ingredients in B into the clay pot.
• Bring it to a boil with the lid on. When the liquid in the pot starts to boil, reduce the heat and simmer for 90 minutes without stirring it.
• Turn the pork pieces skin-side up in the pot. Cover and simmer for another 90 minutes.
• Transfer the pork pieces to a plate. Remove the strings.
• Drizzle the sauce over the pork. Serve.

DONG PO PORK BELLY

Steps:

• Wipe the belly pork clean, and trim off and discard any ribs.
• Rub all over with the salt and set aside for two hours, then wipe any liquid off.
• Place the pork in a saucepan, cover with cold water and bring to the boil, skimming. Simmer for three minutes, then drain and rinse well.
• Place the pork, rind-side up, in an ovenproof casserole dish.
• Mix the rice wine, soy sauce, water and sugar together and coat the pork in this mixture.
• Add the ginger and spring onion, and bring slowly to a boil.
• Cover tightly, reduce the heat and simmer very gently for two hours.
• You will have the best results if your seal the lid tight by crimping silver foil around the rim, and use a heat diffuser.
• When the two hours are up, cool and refrigerate overnight.
• Next day, scrape off any fat on the surface.
• Place the pork skinside down in a heatproof bowl that will fit inside a steamer and strain the sauce over the top.
• Cover with foil, place in the steamer over simmering water, and steam for two to three hours, checking the water occasionally so it doesn't boil dry.
• The pork will be very soft, so turn it over very carefully to serve skinside up.
• Strain the sauce into a saucepan and bring to the boil.
• Mix the cornflour and water, and add to the sauce, stirring briskly.
• Pour the sauce over the pork and serve with plenty of rice on the side.