Sunday, 19 June 2011

Look at what we had over the weekend ; )

Our amazing Dong Po Pork ...


1 kg pork belly, cut into square
8 slices of ginger
5 spring onions, cut into 4 cm
3 star anise
1 stick of cinnamon
200g rock sugar
2 cup light soy sauce
3 tbsp dark soy sauce
1/3 bottle of Shaoxing wine (the one without salt)
1 1/2 cup of water

  1. Blanch pork in boiling water for 5 minutes to remove the scum. Remove blanched pork from water.
  2. Put the spring onion and ginger in a pot (I used a Japanese claypot). Put the pork skin side down on the spring onion and ginger. Then add all the rest of the above ingredients.
  3. Bring it to boil, then simmer it slowly for 1 1/2 hours, then turn the pork skin side up and simmer for another 1 1/2 hours or until the pork is soft and caramelized. Remember to taste and adjust the salt and sugar to your preference.
We left the pork in its amazing sauce overnight so that the flavour deepen .....  We had ours with rice and some steamed vegetables.

Enjoy !