Dongpo Pork

Has been playing around with some dishes, decide to upload some recipe on blog for my easier reference when i go over to Beijing. My mum is good at cooking stewed pork belly, i have also tried doing it more to the Japanese style, making it sweeter. Think it just taste good when you have the pork belly cooked it for at least 3.5 hours.

first recipe from http://www.opensourcefood.com/people/wenwenzz/recipes/dongpo-pork-

Ingredients
600g pork belly
1 tbsp light soy sauce
3 cups oil for deep frying
2 stalks spring oinio
5 slices ginger
1 star anisseed
3 tbsp sugar (seasoning)
5 tbsp light soy sauce (seasoning)
150ml shaoxing wine (seasoning)
100g cooked green vege
1 tbsp corn flour mix with water, thickening

How to make Dongpo Pork 东坡肉 - by wenwenzz
A really good melt in mouth slow braised pork belly. It is named after a Song Dynasty poet, 苏东坡 《豬肉頌》
"黃州好豬肉，價賤如泥土。貴人不肯吃，貧人不解煮。慢著火，少著水，火候足時他自美。"
"Pork in Huangzhou is plentythere it costs utterly lowlyThe rich detest it; the poor fluff itslow the fire, hold the water, it comes alive when the time is right"

1. Boiled pork belly until half cooked. Marinade for 10 minutes. Deep fry until golden brown.


2. Arrange fried pork, the remaining ingredients and seasoning onto a steaming tray. Seal well with heat proof plastic wrapper and steam at high heat for 3 hours or until pork is tender.


3. Arrange vege on serving plate and top with dongpo pork. Reheat the gravy and thicken with corn flour water. Pour over pork and serve hot.

Second recipe (more time consuming but seems more 'authentic'), recipe can be found at http://www.eatingchina.com/recipes/dongpo-pork.htm

Okay, going to prepare coffee spare ribs now~ tata