DONG PO PORK

According to the cookbook 'The Food of China', this pork was named after a gourmet statesman of the Song Dynasty. It is first fried and then cooked slowly for about 2 hours. The result is a mouth watering, tender bit of pork. I served it with some side dishes and mountain rice, see below, and it was a fantastic meal that has nothing to do with these takeaway Chinese dishes you get in most cheap restaurants. Absolutely delicious!

INGREDIENTS

1 kg pork belly, rind on
2 Tbsp olive oil
6 spring onions, sliced
8 slices ginger
3 garlic cloves, crushed
100 g brown sugar
2 1/2 Tbsp dark soy sauce
2 1/2 Tbsp light soy sauce
1/2 cup (125ml) Shaoxing rice wine

METHOD:
Blanch the pork in a pan of boiling water for 10 minutes.

Drain well and dry thoroughly with paper towels.

Heat a wok over high heat, add the oil and heat until very hot. Make sure you cover it. It will splash oil!

Cook the pork until well browned and the skin is crisp and brown. Drain the pork.

Put the spring onion, ginger, garlic, sugar, soy sauces, and 125ml of water in a clay pot or casserole. Bring to the boil, stirring until the sugar has dissolved.

Add the pork, cover and simmer for 2 1/2 - 3 hours. (I put it in a preheated oven at 160°C for 2 hours.)

Remove the pork and drain. Reserve the liquid.
Cut the pork into very thin slices and serve with the sauce.

Serves 4-6

Here served with Double-cooked green beans, Stir-fried Asian greens with oyster sauce and Steamed mountain rice.

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