Chinese roast pork is famous for its crackling skin and.
Recipe Summary Dong Po (Chinese Pork Belly)
Named after an ancient Chinese statesman, poet and gourmand of the Song Dynasty, the pork belly is cooked three different ways, rendering the meat succulent, tender and very flavorful. (If you can't find pork belly, ask the butcher; it is what bacon is before it is cured and sliced.)Ingredients | Chinese Pork Belly Recipes Bbc
1 pound raw pork belly
3 tablespoons vegetable oil
¼ cup light soy sauce
¼ cup dark soy sauce
½ cup Chinese rice cooking wine
3 ½ ounces Chinese rock sugar
1 (1 inch) piece fresh ginger, peeled and grated
8 spring onions, sliced
Directions
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.
Chinese rock sugar is available at specialty and Asian grocery stores. If you can't find it, substitute brown sugar.
A dash of five-spice powder is delicious, but not traditional. I like to quickly stir-fry some vermicelli with some of the remaining liquid and serve the pork on top.
Info | Chinese Pork Belly Recipes Bbc
prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
Chinese Pork Belly Recipes Bbc : This recipe uses chinese flavours to complement the richness of the meat a… put the pork belly in the fridge making sure it is safely away from cooked food and that no juices will drip from the meat then leave for at least a couple of hours or overnight to allow the flavours to develop.
