The top choice meat in Chinese cooking is still pork-it can be cooked into many different styles.
Dongpo rou, a Hangzhou dish, named after Su Tungpo ( a poet ) is one of my favorite.
The best cut of pork to use is preferably the pork belly.
Boil the piece of pork belly in a pot of hot boiling water.
Discard water-pat dry-puncture holes in the skin with a fork.
Rub dark soy sauce on the pork belly.
Deep fried it for awhile.
Place it in a porcelain bowl with 3 spoonful of golden brown melted coarse sugar, 2/8 of a piece of star anise, fill it up with 3/4 Chinese Shao Xing wine.
Cover it and braise it under a slow medium flame for 1 hour until tender or to your liking.
Dish up with blanched broccoli.
|Dongpo Rou - wholesome 3 layer pork belly with a crisp skin (puncture with a fork)-if you like it with a smooth wobbly tender skin, do not puncture ti !|