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Prep 14 mins
Cook 6 mins
A recipe published in The Times newspaper.
Make and share this Dong Po Pork Belly recipe from Food.com.
- Wipe the belly pork clean, and trim off and discard any ribs.
- Rub all over with the salt and set aside for two hours, then wipe any liquid off.
- Place the pork in a saucepan, cover with cold water and bring to the boil, skimming. Simmer for three minutes, then drain and rinse well.
- Place the pork, rind-side up, in an ovenproof casserole dish.
- Mix the rice wine, soy sauce, water and sugar together and coat the pork in this mixture.
- Add the ginger and spring onion, and bring slowly to a boil.
- Cover tightly, reduce the heat and simmer very gently for two hours.
- You will have the best results if your seal the lid tight by crimping silver foil around the rim, and use a heat diffuser.
- When the two hours are up, cool and refrigerate overnight.
- Next day, scrape off any fat on the surface.
- Place the pork skinside down in a heatproof bowl that will fit inside a steamer and strain the sauce over the top.
- Cover with foil, place in the steamer over simmering water, and steam for two to three hours, checking the water occasionally so it doesn’t boil dry.
- The pork will be very soft, so turn it over very carefully to serve skinside up.
- Strain the sauce into a saucepan and bring to the boil.
- Mix the cornflour and water, and add to the sauce, stirring briskly.
- Pour the sauce over the pork and serve with plenty of rice on the side.