Dong Po Pork Belly Recipes

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 (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.

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.

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.

'DONGPO' BRAISED PORK BELLY

Steps:

• Boil some water in a wok, enough to just cover the pork. Put the meat in whole, and simmer for 20 minutes. As soon as the time is up, lift the pork out of the wok and immerse into ice cold water; this will stop the meat from cooking any further. Cut the pork into large chunks.
• Heat one tablespoon of oil in a large deep saucepan. When it is hot, add the spring onion, ginger and star anise. Stir fry for about 2 minutes on high heat (be careful that they do not burn).
• Add the pork, and the rest of the ingredients for the sauce. Stir fry on high for 2 minutes, then turn down the heat to a simmer, and simmer for 40 minutes.
• Serve the pork, and pour the sauce from the pan over it. Decorate with curls of spring onion.