Authentic Asian Sauces
Dong Po Pork
What You Will Need
Ingredients
- 600 g pork belly, cut into 2 big squares
- 2 pcs straw
- 12 g green onion, sectioned
- 8 g ginger, sliced
- 100 g rock sugar
- 90 g slab sugar
- little chin kiang vinegar
Sauce Mix
- 2 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 tsp. Lee Kum Kee Premium Dark Soy Sauce
- 100 ml water
- 50 ml Hua Diao wine
- 4 g star anise
- 2 g cinnamon
Made with
Lee Kum Kee products
How to make it
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Trim pork belly. Burn hair on skin. Tie with straws. Blanch in boiling water to keep the shape. Then put pork belly in an earthen pot lined with bamboo mat.
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Sauté green onion and ginger in oil. Add Sauce Mix, some rock sugar, some slab sugar and boil. Pour sauce into earthen pot. Stew pork belly for about 2 hours.
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Add the remaining rock sugar and slab sugar. Add Chinkiang vinegar and cook again over low heat for about 1 hour.
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Put pork belly on a serving plate. Add thickening to the sauce and heat through. Pour sauce over pork belly.