Chinese-Style Dong Po Pork Belly

November 7, 2013

This authentic Chinese recipe for stewed pork belly from Quay Po Cooks is so addictive you won't be able to stop eating! Quay Po says it the gravy that makes her unctuous dish so special.

Dong Po Pork Belly
Submitted to Foodista by Quay Po Cooks

500 gm (about 1 pound) Pork belly
5 slices of ginger
3 nutmeg (cracked)
3 star anise
20 gm lotus seeds, soaked overnight (look for this in Asian markets, spice shops or buy here)
2 medium white onion, peeled and sliced
30 gm (about an ounce) rock sugar
1 tablespoon thick black sauce
150 milliliters (about 1/2 cup plus a dash more) Chinese cooking wine, (hua tiao)
350 milliliters (1.5 cups) Chicken stock

Cut pork belly into cubes and use the broad side of knife to pat and smoothen skin. Blanch pork belly in boiling water. Drain and pat dry, set aside. 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. 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.

 



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