Dong Po (Chinese Pork Belly)
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Slice the pork belly into 2-inch wide strips
2
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
3
Remove from the water, and blot dry with paper towels
4
Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides
5
Pork will splatter - use a splatter shield for this step
6
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
7
Bring the mixture to a boil, stirring to dissolve the sugar
8
Reduce heat to a gentle simmer, and lay the pork strips into the liquid
9
Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours
10
Add water as needed to keep the liquid from going completely dry