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Thursday, 21 April 2011

Dong Po Rou

I have cooked this dish twice already though I don't find the taste to my liking.  The first time I didn't put in the lotus seed and the chicken stock.  I just put in plain water.  So I thought this time round, I make sure all ingredients are included in but I still can't find the taste of it.  Maybe I will try another method to cook this Dong Po Rou which require braising and steaming.

This recipe adapted from here.

500 gm Pork belly
5 slices of ginger
3 nutmeg (cracked)
3 star anise
20 gm lotus seeds, soaked overnight
2 medium white onion, sliced
30 gm rock sugar
1 tbsp thick black sauce
150ml Shao Xing Wing
350ml Chicken stock

1. Cut pork belly into cubes and use the broad side of knife to pat and smoothen skin. 
2. Blanch pork belly in boiling water. Drain and pat dry, set aside.  
3. Put all ingredients into a clay pot and fill with chicken stock.  Bring to boil over high 
    heat and let simmer for 3 hours until pork belly is soft and fragrant. 
4. Dish out the pork belly and place them on the serving plate.  Turn heat to medium and
    reduce sauce to half. Pour sauce over pork belly and serve.