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on a bowl of rice | by lulu cooks
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on a bowl of rice

Dongpo's Pork

Chinese braised pork belly

 

1.2kg pork belly with skin on, cut into 5cm*5cm squares, and tied with kitchen twine

10 stalks scallion

10 thick slices ginger

4 star anise

15g cassia bark

1/3cup crystal sugar

1/2cup soy sauce

1 1/2cup Shaoxing wine

water or pork bouillon

 

Par-boil pork for 2 minutes.

 

Stir-fry sugar with 2T vegetable oil until caramelized, add 4 cups of water, bring to boil, add scallions, ginger, star anise, cassia, soy sauce, 1cup Shaoxing wine. Add pork, and simmer for 2 hours.

 

Let cool completely. Place pork in a big bowl. Strain the liquid, pour over pork, add 1/4 cup Shaoxing wine. Steam for 2 hours.

 

Chill in fridge overnight. Scoop out the fat on top and discard. Add 1/4 cup Shaoxing wine and steam over high heat for 30 minutes before serving.

 

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Taken on December 15, 2007