Dong Po Pork
What You Will Need
Ingredients
- Pork belly (cut into 2 big squares) 600 g
- Straw 2 pcs
- Green onion (sectioned) 12 g
- Ginger (sliced) 8 g
- Rock sugar 100 g
- Slab sugar 90 g
- Lee Kum Kee Seasoned Black Vinegar little
Sauce Mix
- Lee Kum Kee Premium Oyster Sauce 2 Tbsp.
- Lee Kum Kee Premium Soy Sauce 2 Tbsp.
- Lee Kum Kee Premium Dark Soy Sauce
- Water 100 g
- Hua Diao wine 50 mL
- Star anise 4 g
- Cinnamon 2 g
Made with
Lee Kum Kee products
How to make it
-
Trim pork belly. Burn hair on skin. Tie with straws. Blanch in boiling water to keep the shape. Then put pork belly in an earthen pot lined with bamboo mat.
-
Sauté green onion and ginger in oil. Add Sauce Mix, some rock sugar, some slab sugar and boil. Pour sauce into earthen pot. Stew pork belly for about 2 hours.
-
Add the remaining rock sugar and slab sugar. Add Sesaoned Black Vinegar and cook again over low heat for about 1 hour.
-
Put pork belly on a serving plate. Add thickening to the sauce and heat through. Pour sauce over pork belly.
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