Ingredients:
- seasoning
- 1tbsp corn flour water for thickening
- few stalks of blenched green vegetables/xiao bai cai
- (when blench add 1 tbsp oil and pinch of salt to the boiling water, makes vegetables looks vibrant green)
Directions:
- Blanch pork belly in boiling water until half cooked. Dish and drain.
- Rub all over with 1 tbsp of light soya sauce and marinate for 10 minutes.
- Deep fry in hot oil with skin face down until golden brown, dish and cool.
- Arrange pork belly in a steaming bowl and pour remaining ingredients and seasoning into it.
- Seal well with heat proof plastic wrapper and steam at high heat for 3 hours or until pork is tender.
- Remove and leave to cool before cutting into slices.
- Arrange vegetables onto a serving plate and top with sliced Dongpo pork.
- Reheat the gravy and thicken with corn flour water. Pour over pork belly and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1524.77 Kcal (6384 kJ) | ||
| Calories from fat | 1458.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 162.02g | 249% | |
|---|---|---|---|
| Cholesterol | 72mg | 24% | |
| Sodium | 1040.43mg | 43% | |
| Potassium | 261.09mg | 6% | |
| Total Carbs | 6.26g | 2% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 11.12g | 22% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 500.84 Kcal (2097 kJ) | ||
| Calories from fat | 478.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.22g | 249% | |
|---|---|---|---|
| Cholesterol | 23.65mg | 24% | |
| Sodium | 341.75mg | 43% | |
| Potassium | 85.76mg | 6% | |
| Total Carbs | 2.06g | 2% | |
| Sugars | 1.51g | 18% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 3.65g | 22% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.5mg | 8% | |
| Calcium | 6.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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