For this evening’s dinner, hubby craved for “DONGPO ROU”. He recalled the best tasted Dongpo Rou was when we had a trip to Hangzhou a couple of years ago. Enjpyed the sights, show by Zhang Zimou and cuisine there. He also asked for JIU HU CHAR too. I made BUTTERMILK PAO, a squarish looking one.
- 600 to 700g of Pork Belly.
- 6 to 8 scallions, depends how big is your clay pot/stainless steel pot
- 2 inch ginger, slice
- 1/2 cup premium soy sauce ( low sodium)
- 1/2 cup Shaoxing wine
- 2 tbsp of caramelized sauce
- 40g rock sugar, or more according to taste.
- 2 star anise ( for that wonderful spice flavour)
- Bring a pot of water to boil. Add pork belly and boil for 5 minutes.
- Discard water, rinse pork belly under running water.
- Pat dry and then cut meat into 2 1/2 inch squares and tie them with food strings to avoid the meat from falling apart from braising.
- Lay the scallions on the pot, topped off with gingers and placed the boiled pork skin facing down.
- Add light soya sauce, caramelized sauce, wine, star anise and adequate amount of water to cover the pork level to half.
- Boil at high heat for 30 minutes.
- Then turn the pork skin up and continue braising with low heat for 2 hours or until pork is tender ( QQ texture).
- Add seasoning, as per your taste ( sweet, salty or sweet salty)
Serve Dongpo Rou with rice or steamed buns. Enjoy!