Dongpo Ro (Red Cooked Pork Belly)

 

INGREDIENTS:

500g pork belly – cut into 3” by 3” cubes

2 stalks scallions – lightly bruised with the back of knife

1/2” ginger – peeled and sliced thinly

4 cloves garlic – peeled

 

Sauce ingredients:

1/4 cup soy sauce

1/4 cup Shao Xing wine or Chinese rice wine

1/8 cup rock sugar

3 cups water.

 

 

METHOD:

1). Boil 1” of water in pot and scald the pork pieces evenly on all sides. (for about 1 minute). Drain pork and set aside.

2). Heat oil in a pot large enough to fit all the pieces of pork in one layer.

3). Fry scallions, ginger and garlic until fragrant then add the sauce ingredients and bring to a boil.

4). Place pork pieces skin side down into the pot and bring to a boil.

5). Cover pot, lower heat and simmer in low heat for 1 hour.

6). After 1 hour, gently turn the pork pieces over to skin side up and continue to simmer for another 2 to 3 hours.

7). The pork is ready when it is soft and tender to touch. Gently place pork pieces in one layer on to a plate, strain sauce and pour over the pork. Serve hot.

 

 

Notes:

The recipe above is the authentic way of cooking Dongpo Ro but if you prefer a spicier sauce, you can add 1 piece of star anise and/or 3 pieces dried mandarin peel to your sauce ingredients.

If you prefer a darker coloured sauce, you can add a 2 tablespoons of dark soy sauce, kicap manis or hoisin sauce.

You can add 2 tablespoons oyster sauce for an umami flavour.

You can also add 2 tablespoons of Chinese black rice vinegar, balsamic or red wine vinegar if you prefer a hint of acid in the sauce to counter the heaviness of the fatty pork.

Serve hot with udon noodles, rice, or steamed buns.

Mooi Choy Kau Yoke (Steamed Pork Belly and Fermented Greens)

This (mooi choy kau yoke) recipe that is an old school Hakka favourite that never fails. Easy to make, always impresses the guests with melts in your mouth deliciousness.

INGREDIENTS:

500g pork belly strip (3 inch wide)

250g mooi choy (there are a few types so be sure to ask your grocer for the sweet ones)

2 slices ginger

1 stalk spring onion

2 tablespoons Chinese Shao Xing wine

3 cloves chopped garlic

Sauce:

2 tablespoons oyster sauce

2 tablespoons light soy sauce

2 tablespoons dark soy sauce

1 tablespoon sugar

1 cup water

1/2 teaspoon Chinese rose wine (optional)

sprinkle of sesame oil

pinch of white pepper

 

METHOD:

1). Soak mooi choy for 1/2 hour, rinse and slice into 1/4 inch pieces.

2). Bring 1/2 a pan of water to a boil, add ginger, spring onions and wine. Put in the pork belly and make sure all sides of the outer part of the meat is cooked and firm. Remove.

3). Pat pork belly dry with paper towels and rub with a bit of dark soy sauce.

4). Make small pricks all over the skin of the pork belly with a skewer.

5). Heat 1/2 inch of oil in a pan and gently place the pork belly skin side down. Fry for 5 minutes or until the skin is light brown.

6). Remove and rinse pork belly in running water and leave it to cool down.

7). Make 1/2 inch slices of pork and arrange in a 6 inch Chinese soup bowl.

8). Heat 1 teaspoon oil in a pan and fry chopped garlic until fragrant. Add mooi choy and stir fry until dry then add sauce ingredients.

9). Simmer for 5 minutes and pour on top of pork belly slices.

10). Cover bowl with aluminium foil and steam pork belly for 3 hours and it is ready to be served.

Mooi Choy

Notes:

The bowl can be turned over a large plate for better presentation.

If you prefer thicker sauce, drain the sauce from the mooi choy kau yoke into a pan and heat it up with 1/4 teaspoon cornstarch mixed into 2 tablespoons water. Pour sauce back on top of the mooi choy kau yoke.

Lovely when eaten with rice congee.

Char Siu (Cantonese Roast Pork Belly)

CHAR SIU ( CANTONESE ROAST PORK BELLY) Recipe
I love making Char Siu when I have guests over because it's easy to prepare and never fails to impress. This recipe is so simple because very little work is involved and the ingredients are readily available.

Ingredients:
2 strips of 500g(1lb) pork belly cut 3 inches wide.
6 tablespoon Lee Kum Kee Char Siu Sauce
2 tablespoon maltose
a dash of Chinese rose wine


Directions:
1. Marinate pork belly strips with the rest ot the ingredients in a glass baking dish. Seal  with saran wrap and store in the fridge overnight.
2. Pre-heat oven to 180 degrees Celsius.
3. Place pork belly strips on an oven rack over the pan. Be sure to line your pan with aluminium foil to make it easier to clean later.
4. Roast pork belly for 2 hours. Turn and baste with the marinate every 30 minutes.
5. Cut into bite size pieces and it's ready to be served.