Steamed Tung Po Pork Food

DONG PO (CHINESE PORK BELLY)

Steps:

• Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in the pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water, and blot dry with paper towels.
• Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.
• While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce heat to a gentle simmer, and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.

TUNG PO PORK

Steps:

• Cut pork into 6 squares.
• Rub with salt.
• Cover pork with boiling water.
• Boil 1 minute.
• Remove.
• Rinse in cold water.
• Drain.
• Put pork in earthenware pot or casserole.
• Add remaining ingredients.
• Cover.
• Place pot in steamer.
• Cover tightly and steam over boiling water for 6 hours.
• Add water when needed.