Pork n Chops
DONG BO PORK BELLY
Ingredients:
600g Pork belly
1 Tbsp light soya sauce
1 cup oil for deep frying
2 stalks spring onion
5 slices ginger
1 star anise
1-2 tbsp thick black sauce
300ml water or enough water to cover 3/4 of the pork belly
Seasoning:
3 tbsp sugar
5 tbsp light soya sauce
1/4 cup of shaoxing cooking wine
To thicken sauce:
1 tbsp corn flour water for thickening
a few leaves of lettuce to line the bottom of bowl before serving the dong bo pork.
Method:
1. Blanch pork in boiling water until half cooked. Remove and pat dry with kitchen paper towel. Rub all over with light soya sauce and marinate for 10 minutes. Deep-fry in hot oil until golden brown.
2. Place fried pork belly, the remaining ingredients and seasoning into a pot. Cook for 1 hr or more until pork belly is tender.
NOTE: You may add more sugar if you prefer a sweeter sauce. Use a chopstick to poke through the pork belly to test the meat.
3.Remove the pork and leave to cool before cutting into slices. Let the sliced pork soak in the gravy. Reheat the gravy and thicken with corn flour water before serving.
posted by Rambling Rose @ 4:47 PM
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