Saturday, June 29, 2013

Pork Belly

Finally getting around to posting this pork belly recipe K made awhile ago. He followed the Dong Po Pork Belly recipe on the blog, Kitchen of Friends, and made some adjustments, including adding Chinese five spice and star anise to add flavor and aroma. Some of the other substitutions were merely because he was using what we had on hand. It turned out really well, resulting in a very tender and fatty pork belly, with plenty of flavor. The bun helps cut the grease and soak up the juice.

Dong Po Pork Belly
Serves 4

500g pork belly
1 thumb of ginger, peeled and thinly sliced
1 sprig of scallion, chopped into 3 cm lengths
2 cloves of garlic, peeled
2 tbsp rock sugar or brown sugar
2 tbsp soy sauce
2.5 cups lukewarm water
2 cups boiling water
1 tbsp dark soy sauce or regular soy sauce
or vegetable oil
1/3 cup shaoxing hua tiao wine or cooking sake
1 tsp cornstarch

dash of Chinese five spice 
3 pieces star anise 
1) In a wok on medium heat, add peanut or vegetable oil.

2) Saute scallions, ginger, and garlic, Chinese five spice, and star anise for 2-3 minutes until fragrant.

3) Add sugar and further saute until sugar starts to melt.

4) Add soy sauce, dark soy and wine.

5) Bring to a boil.

6) Once boiling, turn off heat and add lukewarm water.

7) Set aside.

8) While sauce is coming to a boil, slice pork belly into rectangular portions about 2.5 inch x 4 inch pieces.

9) Place pork belly pieces on a chopping board or a tray and scald blanch them on all sides with in boiling water for 5 minutes.

10) Place the pork pieces skin side down in a pan large enough to fit all the pieces together and add the earlier sauce mixture.

11) Bring to boil.

12) Once boiling, turn down the heat to a low simmer and braise the pork for 30 mins, covered.

13) After 30 minutes, flip the pork belly pieces over so the skin is shown on top and continue braising covered for a minimum of 3 hours, basting the skin occasionally. (I braise for 4)


14) When ready, remove pork belly pieces gently and set aside.

15) Strain remaining sauce into a saucepan and bring to a low simmer.


16) Up till this stage, you can cool the sauce and chill it overnight and have the grease solidify and removed before heating it up to a low simmer again on the next day.

17) Do this if you want a cleaner finish.

18) Mix cornstarch with 50ml of water and gently pour it into the sauce.

19) Stir well until sauce becomes a shiny, sticky glaze.

20) Turn off heat.

21) To serve, gently place a piece of braised pork belly onto a plate and spoon over the sauce.

22) Serve immediately with warm steamed rice or steamed buns.

23) Top with chopped scallions. (optional)

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