Dongpo Pork

Name: Dongpo Pork
Ingredients: 1/2 kilogram pork belly; 2 tablespoons vegetable oil; 1 tablespoon tea leaves or 1 tea bag; 3 stalks spring onion; ginger some sliced, for garnishing; 1 piece lettuce leaf for garnishing; 2 cups water; 8 cloves garlic lighly crushed; 5 slices ginger; 1 tablespoon black peppercorns; 5 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons Shaoxing wine /yellow wine; 1 tablespoon sesame oil; 3 tablespoons sugar; 1 tablespoon corn flour 2 tbsp water, mixed well

16 ingredients

9 steps

Ingredients

1/2 kilogram pork belly
2 tablespoons vegetable oil
1 tablespoon tea leaves or 1 tea bag
3 stalks spring onion
ginger some sliced, for garnishing
1 piece lettuce leaf for garnishing
2 cups water
8 cloves garlic lighly crushed
5 slices ginger
1 tablespoon black peppercorns
5 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 tablespoons Shaoxing wine /yellow wine
1 tablespoon sesame oil
3 tablespoons sugar
1 tablespoon corn flour 2 tbsp water, mixed well

Directions

1

1. Blanch pork in a pot of boiling water. Remove pork & pour away the water.
2

2. Put pork back into pot & cover with water. Bring to boil & simmer for 30mins.
3

3. Heat wok & add all the sauce ingredients except the mixed corn flour. Stir well & bring to boil.
4

4. Reduce to medium heat, add pork & cook every side of the pork for a few mins. Remove pork (make sure drain well) & pour the remaining sauce into a small pan & set aside.
5

5. Heat vegetable oil in a wok to a medium heat. Fry every side of the pork until it is well-browned & skin side is a little crispy.
6

6. Place pork in a pot, cover with water. Add tea leaves/tea bag & simmer for another 30mins.
7

7. Place spring onion stalks at the bottom of a steamer. Transfer pork to the steamer & steam for 2 hrs. Turn pork every one hour & replenish water as & when necessary.
8

8. Remove pork to a serving dish topped with lettuce leaf.
9

9. Reheat the sauce in pan & add the cornflour to thicken the liquid. Pour over the pork & garnish with ginger.