Wednesday, July 4, 2012

Dong Po Rou.

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 !



choi yen said...


Small Kucing said...

am drooling...

foodbin said...

choi yen/Small Kucing-my wife got the inspiration to make this after tasting it at a dinner in Kampar.