Dong Po Pork Belly
From quaypocooks 13 years ago
- 31/2 hrs to make
- Serves 4
This dish is usually served with “Mantou” Chinese steam buns in most Chinese Restaurants. Some even serve deep fry “Mantou” instead of steam ones. Needless to say, anyone would love to eat this with plain rice and no side dish necessary. Read more The gravy in this dish is what makes it so special. The flavor is addictive and once you start eating, you do not want to stop haha. At least it did that to all of us that evening. You will be surprised that the fat in the belly is actually quite tasty after long hours of stewing. It is not oily anymore but crunchy to the teeth. Don't believe me, try it just once even if you do not like fat. See less
Ingredients
- 500 gm pork belly shopping list
- 5 slices of ginger shopping list
- 3 nutmeg (cracked) shopping list
- 3 star anise shopping list
- 20 gm lotus seeds, soaked overnight shopping list
- 2 medium white onion, peeled and sliced shopping list
- 30 gm rock sugar shopping list
- 1 tb thick black sauce shopping list
- 150ml Chinese cooking wine, (hua tiao) shopping list
- 350 ml chicken stock shopping list
How to make it
- Cut pork belly into cubes and use the broad side of knife to pat and smoothen skin. Blanch pork belly in boiling water. Drain and pat dry, set aside. Put all ingredients into a clay pot and fill with chicken stock. Bring to boil over high heat and let simmer for 3 hours until pork belly is soft and fragrant. Dish out the pork belly and place them on the serving plate. Turn heat to medium and reduce sauce to half. Pour sauce over pork belly and serve.
People Who Like This Dish 5
- stevek Melbourne, Australia
- glbaskin Nowhere, Us
- Yinhomemade North Shore City, New Zealand
- williamgag Montreal, Canada
- quaypocooks Petaling Jaya, Malaysia
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