Tuesday, October 15, 2013

Braised Pork Belly (Dong Po Rou / 东坡肉)

Dong Po Rou is one of deary's favourite dish. Because of his mom's Hakka genes. Pork Fat = Yummy!!!

Pork Preparation Ingredients
600g Pork Belly
Water (Enough to cover the pork belly)

Bring the pot of water to a boil. Add in the pork belly and boil for 5mins. Remove and set aside. Discard Water & Rinse the pot.

Look out for 3 layer pork belly! Just like in this picture.

Sauce Mixture Ingredients
3 tablespoons Soy Sauce
4 tablespoons Dark Soy Sauce
3.5 tablespoons Shao Xing Wine

Mix the following in a small bowl & set aside.

1.5 tablespoon Cooking Oil
6 stalks of Spring Onions
6-8 thick slices of peeled Ginger
Water (Enough to cover the pork belly)
40g Rock Sugar

Heat up the same pot that is rinsed, add in the oil and heat it too. Stir-fry the Ginger until aromatic then add in the Spring Onions.Pour in Water & Rock Sugar and bring to a boil for 10mins. Add in Sauce Mixture and the Pork Belly skin side down. Bring it to a boil for 5mins. Then lower the heat to medium-low and gently simmer for 2.5hours. The pork is ready when it has the melt in the mouth tenderness.

Dish up the pork in to a serving dish and use a scissors to cut the pork in desire size. Drizzle some sauce over it and it's ready to serve!

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