Dong Po (Chinese Pork Belly) recipe
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Ingredients
- 1 pound raw pork belly 3 tablespoons vegetable oil ¼ cup light soy sauce ¼ cup dark soy sauce ½ cup Chinese rice cooking wine 3 ½ ounces Chinese rock sugar 1 (1 inch) piece fresh ginger, peeled and grated 8 spring onions, sliced
Nutrition Info
- 578.3 caloriescarbohydrate: 25.8 gcholesterol: 54.4 mgfat: 46.9 gfiber: 0.7 gprotein: 8.9 gsaturatedFat: 15.7 gservingSize: -sodium: 1230.1 mgsugar: 23.4 gtransFat: : -unsaturatedFat: : -
Directions Dong Po (Chinese Pork Belly)
Directions
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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.