A recipe published in The Times newspaper.
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Units: US | Metric
- 1Wipe the belly pork clean, and trim off and discard any ribs.
- 2Rub all over with the salt and set aside for two hours, then wipe any liquid off.
- 3Place the pork in a saucepan, cover with cold water and bring to the boil, skimming. Simmer for three minutes, then drain and rinse well.
- 4Place the pork, rind-side up, in an ovenproof casserole dish.
- 5Mix the rice wine, soy sauce, water and sugar together and coat the pork in this mixture.
- 6Add the ginger and spring onion, and bring slowly to a boil.
- 7Cover tightly, reduce the heat and simmer very gently for two hours.
- 8You will have the best results if your seal the lid tight by crimping silver foil around the rim, and use a heat diffuser.
- 9When the two hours are up, cool and refrigerate overnight.
- 10Next day, scrape off any fat on the surface.
- 11Place the pork skinside down in a heatproof bowl that will fit inside a steamer and strain the sauce over the top.
- 12Cover 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.
- 13The pork will be very soft, so turn it over very carefully to serve skinside up.
- 14Strain the sauce into a saucepan and bring to the boil.
- 15Mix the cornflour and water, and add to the sauce, stirring briskly.
- 16Pour the sauce over the pork and serve with plenty of rice on the side.
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Nutritional Facts for Dong Po Pork Belly
Serving Size: 1 (421 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1786.9
- Calories from Fat 1593
- Total Fat 177.0 g
- Saturated Fat 64.5 g
- Cholesterol 240.3 mg
- Sodium 2200.8 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 0.6 g
- Sugars 4.0 g
- Protein 34.4 g
The following items or measurements are not included: