PORK - Dong Po Pork 东坡肉

By Aemelia

Ingredients

• 1 kg (+/-200gm) pork belly, skin on (original recipe called for 1kg, but I only have 800gm, it worked well, and I think the seasoning will even be enough for 1.2kg)
• 100 gm spring onions
• 50 gm ginger (weighed skin on)
• 500 gm Shao Xing Wine (the one I used was fermented for 5 years, and is more expensive than the regular 2 year old wines)
• 100 gm light soy sauce
• 20 gm dark soy sauce
• 80 gm brown candy sugar(1pc) or rock sugar

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

1. Bring a pot of water to boil and cook pork belly for 5 minutes. Drain.
2. Cut spring onions into long lengths to fit base of pot. Slice ginger and sprinkle over.
3. Put boiled pork belly onto spring onions, skin side down.
4. Put in both soy sauces and sugar. Lastly wine. Add some water if the liquid level is too low. Make sure the pork is at least almost covered with liquid.
5. Bring pot to a boil on high heat, reduce to low and simmer for 2 hours (flipping the pork halfway), or until it is tender enough to be easily poked thru with a chopstick.
6. Remove pork belly (no gravy) from pot and put into a steaming dish, skin side up.
7. Steam on high heat for 30 minutes.(This is a crucial step, do not skip this)
8. Pour gravy (in pot) over pork when it has finished steaming.