Dongpo Pork
 
 
Sweet, earthy fatty morsels of pork belly slow cooked in soy and ginger
Author:
Cuisine: Chinese
Ingredients
  • 1kg pork belly
  • 1 tbsp peanut oil
  • 2 tbsp soy sauce
  • ½ cup dark soy
  • ½ cup Shaoxing win
  • 4 tbsp yellow rock sugar (or caster sugar, which is what I used)
  • 1 tbsp Chinese tea leaves, steeped in one cup of hot water (I had Jasmine so used that, Adam says its optional)
  • 5 cm piece of ginger, peeled, sliced and bruised
  • 4 thick spring onions, cut into 5cm lengths (I didn't have any so used an onion)
  • rice or steamed buns to serve
Instructions
  1. Place the pork in a large pot, cover with cold water and bring to a simmer.
  2. Simmer for 10 minutes
  3. Drain, rest until cool enough to handle and then cut into 7x5cm blocks
  4. Heat the peanut oil in a wok or frypan and brown off the pork in batches (I did this in my Le Creuset)
  5. Bring the sauces, wine, sugar and tea to the boil (Adam uses a claypot but says a Dutch oven or good heavy based saucepan will work)
  6. Add the ginger and spring onions
  7. Add the pork (Adam said skin side down but mine would play fairly so I ended up just dumping it all in) and then top up with water until the pork is covered
  8. Bring to the boil then simmer for around 2 hours or until the pork is very tender (I would recommend here making sure the pork is always covered in enough liquid as some of mine dried out a bit)
  9. Remove the pork with a slotted spoon and set aside
  10. Turn the heat back up and reduce to a thick glaze
  11. Pour over the pork and eat immediately with steamed buns or rice
Recipe by allconsuming at http://www.allconsuming.com.au/2015/10/dongpo-pork/