Tuesday, June 7, 2016

Dong Po Rou (Braised Pork Belly)

It's FINALLY the school holidays! I enjoy sleeping in till I wake up naturally... I enjoy the time that I have to be able to cook. As the hubby is working the afternoon shift this week, I took the chance to cook lunch for us. 

Inspired by The Meat Men, I decided to cook Dong Po Rou cos it seemed so easy! True enough, it was... and we enjoyed it a lot! The jellyish fats and tender meat.... XD 

The recipe takes about 2 to 3 hours in all to prepare and I'd rate it a difficulty level 2 out of 5. 

Dong Po Rou Recipe
This recipe yields enough to feed 2

500 - 600g pork belly 
(You can increase it to 1kg to feed 4.. the other ingredients remain the same)
50g spring onion
50g ginger
60g rock sugar
1 cup light soy sauce
1/2 cup dark soy sauce
1 cup rice wine
1 - 2 tbsp corn flour

1. Scald/Boil the pork belly in boiling water for 3 - 5 minutes. 
2. Remove from heat and slice into squares. I got 2 pieces from 500g of pork belly.
3. Line pot (I used my Tanyu) with spring onions cut to line the pot. 
4. Add sliced ginger into pot.
5. Place pork belly skin side down onto spring onions.
6. Add soy sauces, rice wine and rock sugar. 
7. Add sufficient water to cover the pork belly.
8. Bring to a boil.
9. Reduce heat to a low flame and allow meat to braise for 1.5 to 2 hours. 
10. Halfway through the braising, turn the pork belly to the other side.
11. Scoop 3 ladle-ful of braising liquid into a pan and boil on medium heat.
12. Add a cornflour slurry of 2 tbsp corn flour and some water.
13. Thicken the braising liquid. 
14. Remove pork belly from pot and drizzle with gravy. 
15. Enjoy!! 

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