Dong PoFrom sufia 5 years ago
- 1 pound raw pork belly shopping list
- 3 tablespoons vegetable oil shopping list
- 1/4 cup light soy sauce shopping list
- 1/4 cup dark soy sauce shopping list
- 1/2 cup Chinese rice cooking wine shopping list
- 3 1/2 ounces Chinese rock sugar shopping list
- 1 (1 inch) piece fresh ginger, peeled and grated shopping list
- 8 spring onions, sliced. shopping list
How to make it
- 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.
- Cook's Notes
- 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.