Pork Dong Po
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork belly with rind
- 2 tablespoon oil (peanut oil)
- 6 spring onion (s)
- 2 tablespoon ginger, finely diced
- 1 teaspoon garlic clove (s), finely diced
- 60 g suar
- 2 ½ tablespoon soy sauce, dark
- 2 ½ tablespoon soy sauce, light
- 125 ml rice wine
- 125 ml water
- salt and pepper
- 1 teaspoon chilli sauce, hot
- Cornstarch to set the sauce
Print Recipe
Pin Recipe Instructions
- Remove any bone from the pork belly. Blanch the meat in a saucepan with hot water for 10 minutes, drain and pat dry very thoroughly. Let the oil get very hot in a pan and fry the meat until it is crispy brown all over. Put the lid on as the roasting of the rind splatters!
- Bring the spring onions, ginger, garlic, sugar, soy sauce, rice wine and water to the boil in a saucepan and stir so that the sugar dissolves. Put the meat in it and let it simmer covered for approx. 2 1/2 hours on a low heat. Take out, drain and let the rind crisp up under the grill for about 10 minutes.
- Sieve the stock, dilute with a little water if necessary and season with salt, pepper and a little hot chili sauce. Tie up with starch.
- Cut the meat into thin slices and serve with the sauce. This goes well with mantou, Chinese steamed buns.
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