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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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As The Chinese New Year's Eve dinner was commonly very sumptuous and traditionally included chicken, duck, pork, prawns and fish, I decided to try out something more difficult with pork, Dongpo Pork Belly 东坡肉. Read more . The dish was regarded as China Hang Zhou (杭州) signature dish, named after their famous scholar Dong Po 东坡 in the Song Dynasty. Ingredients:
ingredients |
600g pork belly |
1 tbsp light soya sauce |
3 cup of cooking oil (for deep frying) |
2 stalks spring onion |
5 slices ginger |
1 star anise |
300ml water |
seasoning |
5 tbsp light soya sauce |
100ml of chinese cooking wine ( shaoxing wine) |
- you can add more if you like the wine taste, else can also replace with water or chicken stock. |
3 tbsp of sugar |
1tbsp corn flour water for thickening |
garnishing |
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:
1. Blanch pork belly in boiling water until half cooked. Dish and drain.
2. Rub all over with 1 tbsp of light soya sauce and marinate for 10 minutes.
3. Deep fry in hot oil with skin face down until golden brown, dish and cool.
4. Arrange pork belly in a steaming bowl and pour remaining ingredients and seasoning into it.
5. Seal well with heat proof plastic wrapper and steam at high heat for 3 hours or until pork is tender.
6. Remove and leave to cool before cutting into slices.
7. Arrange vegetables onto a serving plate and top with sliced Dongpo pork.
8. Reheat the gravy and thicken with corn flour water. Pour over pork belly and serve hot.
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