Sunday 3 March 2013

Dongpo Rou (东坡肉) by Calyn Lee

Dongpo Rou (东坡肉)

Total cooking time: 3hr 15mins

Clay pot or stainless steel pot

Main Ingredient:
1 slab of pork belly (abt 600g)

Other Ingredients:
1 1/2 tablespoon oil
6 stalks spring onions, cut into 3-inch lengths
6-8 slices of peeled ginger
Water (enough to cover the pork belly)
1 big piece of rock sugar
extra sugar, as per taste (Dongpo Rou should have certain sweetness unlike braised pork)

3-4 tablespoons soy sauce
4 tablespoons dark soy sauce
3 1/2 tablespoons Shaoxing Wine

First, bring a pot of water to boil, add the pork belly and boil for 5 minutes. Remove pork from pot. Discard water.
Heat up pot with oil, stir-fry the ginger and spring onions until aromatic. Pour in water and continue to boil for 10 minutes.
Mix sauces in a bowl and add in to the boil. Mix in rock sugar, pork slab with the skin side down and cook for 5 minutes without covering the pot.
Lower the heat to medium-low, at a gentle simmering level, cover the pot and further braise pork for 30 minutes. Turn pork skin side ‘up’, and continue braising for 2 1/2 hours till the pork has the melt in the mouth tenderness. You may carefully turn the pork in between time as the sauce gets lesser. Adjust taste as per liking.
Dish up pork, cut into desired size using a scissors. Drizzle some sauce over it and serve.
There is no need to double up ingredients if you are cooking more than a slab of pork so long as they fit into the same pot.
Recipe is based on a 20cm pot. If you are using a bigger pot which requires more water, increase the sauce by 1-2 more tablespoons.

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