Tung Po Pork Recipes

GRANDMA'S TEPONG PORK

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in a large ovenproof pot over medium heat until shimmering. Sear the pork skin-side down until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onion, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes.
• Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot skin-side down and cover with water (about 10 cups). Bring the mixture to a boil over medium-high heat. Cover and transfer the pot to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours.
• Meanwhile, place the eggs in a medium pot and cover by 2 inches with cold water. Bring the water to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 to 5 small slits into the whites of each egg. Refrigerate the eggs until needed.
• Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and reduce by half or until thickened, about 30 minutes (you should have 4 cups of liquid left). Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs 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.

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.

STEAMED TUNG-PO PORK

Steps:

• 1. Place pork and water in a pan, bring to a boil, then cook, covered, 15 minutes over medium heat. Drain, reserving stock. 2. Combine sugar, sherry and soy sauce, and add to pork in pan. Cook over very low heat, turning meat constantly until evenly colored. (If the pan gets dry, moisten with a few drops of reserved stock.) 3. Add remaining stock bring to a boil, then simmer, covered, 20 minutes. Remove pork and let cool. Cut against the grain in 1/2-inch slices, then in strips about 1 by 2 inches. 4. Place pork slices skin side down in a deep, heatproof bowl. Steam on a rack 1 hour (see HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking STEAMING). 5. Wash spinach and remove tough stems. Heat oil, add spinach and stir-fry until softened, but still fresh and green (about 2 minutes). 6. Heap spinach over pork in the steaming bowl. Invert bowl into a deep serving dish, so that spinach is at the bottom and pork, skin side up, is on top. NOTE: This dish, sometimes called Chinese Casserole of Pork, is attributed to Soo Tung-Po, a well-known poet of the Tang Dynasty. VARIATIONS: * For the spinach, substitute Chinese lettuce, cut in 3-inch sections. * Simmer the pork in water to cover 1 1/2 hours, then drain. Brown meat on all sides in oil heated to smoking. Let cool slightly and slice as above. Transfer to a shallow heatproof dish. Sprinkle with 2 tablespoons soy sauce and steam 1 1/2 hours. Serve on a bed of stir-fried spinach leaves. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

KUNG PAO PORK

Steps:

• Combine pork and 2 tbsp soy sauce chill 30 minute Combine remaining 2 tbsp soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and 1/4c water. In wok or large skillet, stir fry pork and garlic in hot oil 3 min, or till brown.
• Add bell pepper and onion; stir-fry 3 minute Add cornstarch mixture; cook and stir till slightly thickened. Add peanuts. Refrigerate leftovers.

BRAISED TUNG-PO PORK I

Steps:

• 1. Cut scallion in 1/2-inch sections. Slice ginger root. Combine sugar, sherry, soy sauce and salt. 2. Heat oil. Add ginger and scallion and stir-fry a few times. Stir in sugar-sherry mixture to blend. Add pork and cook over low heat, turning constantly for even coloring. 3. Meanwhile bring water to a boil in another pan then add to pork. Simmer, covered, until done (about 1 1/2 hours). Separate mustard cabbage leaves. 4. Remove pork, but not liquids, from pan. Add cabbage leaves and cook, uncovered, 20 minutes, stirring occasionally. Meanwhile cut pork in slices 1/4 inch thick. 5. Drain cabbage. Transfer to a serving platter. Arrange pork slices on top. Pour gravy over and serve. VARIATION: * In step 3, cook with pork, 1/4 cup dried haddock, squid or turnip (soaked). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.