Dong Po 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.

BRAISED PORK BELLY - DONG PO PORK RECIPE

Steps:

• Clean and cut vegetables as necessary.
• For garlic, slices half of it and leave the other half as clove.
• Prepare the other ingredients as listed.
• Bring a pot of water to boil, with enough water to cover the pork belly.
• Add half amount of ginger into the water.
• Blanch pork belly for 10 minutes.
• Remove from boiling water and soak in a cold bath until can handle with hands,
• Cut pork belly into 2 inches (L) X 1 inch (W).
• Preheat cooking pan/wok with cooking oil.
• Quick sear the pork belly for a rough brown edge.
• Remove from pan and set aside.
• Preheat pan/wok with cooking oil.
• Shallow fry the sliced garlic to golden and set aside.
• Shallow fry the cloves garlic and crushed ginger to aromatic fragrance. Then set aside.
• Add rock honey sugar and caramelized at very low heat.
• Once rock honey sugar is caramelized, add the fried ginger and garlic.
• Then switch to high heat and add soy sauce.
• Add water, seared pork belly, red yeast rice, shao xing wine, and half the amount of spring onion.
• Bring to a boil and reduce heat to a simmer.
• Keep covered and simmer for 75 minutes.
• Meanwhile, bring about 1000ml water and 1 tsp of salt to boil.
• Blanch the sweet peas and then soak them in a cold bath. Peel sweet peas into half and set aside.
• After 75 minutes, use a strainer to remove the ginger, garlic, red yeast rice, and spring onion.
• Gently, add the remaining spring onion in as a whole stalk.
• Keep covered and simmer for another 10 minutes until the spring onion softened.
• Then remove the spring onion as a whole and set aside.
• Further reduce the gravy until thickened.
• Into a separated container, set aside the pork belly and the gravy.
• With a clean plate, begin rolling the whole softened spring onion into a small circle of 2 inches diameters and place on the plate.
• Gently place 1 piece of pork belly on top of the rolled spring onion.
• Add 1/4 tsp of cooked red yeast rice on top of the pork belly skin.
• Then carefully place 2-3 pieces of fried garlic slice slanted on the red yeast rice.
• At the side of the pork belly, gently place 1 half of the sweet peas.
• Finish off with 1 tbsp of the gravy on top and 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.