Braised Pot Pork Belly
3 hours Recipe Yield:
2 servings Difficulty:
Medium recipe
Braised pot pork belly (Dongpo rou) is a Chinese cooking recipe, one of the famous Hangzhou recipes. The dish is named after the famous poet Su Dongpo, who is said to have saved the people from the flood.
Recipe Ingredients
Cooking Recipe
To prepare the recipe of Chinese cuisine braised pot pork belly, wash the pork belly well, cover with water and put on high heat. When the water boils, reduce the heat to medium and cook the pork for 15 minutes. Foam will form on the surface, it must be removed with a slotted spoon.
When the pork is cooked, take it out, rinse well with cold water, and put it on a board, let it cool slightly, and then scrape the skin with a knife and cut into squares of approximately 5x5 cm. Put a sheet of parchment paper on the bottom of a deep frying pan so that the brisket does not burn. In China, a thin woven mat made of bamboo twigs is laid out at the bottom of the dishes, but not everyone has one. Put the green onions in an even layer on the paper (do not cut), on top of the onion - slices of ginger. Put the chopped pork into the pan, skin side down, pour over dark rice wine, pour soy sauce over each piece, sprinkle with sugar, salt and cover with a lid.
Put the pan on the divider and cook over low heat for 30 minutes. Remove the lid, turn the pork pieces skin side up, cover and simmer for another 1 hour. From time to time it is necessary to remove the resulting foam with a slotted spoon, so the pork after cooking will be less fat.
Ready stewed pork put into a ceramic pot, pour over the sauce in which it was prepared, and put in a double boiler for 30 minutes. This cooking method will remove all excess fat from the pork, and the brisket will be with almost lean meat with a layer of fat. Such a beautiful, fragrant and tasty dish, like stewed pork in a pot, can be served at the festive table.