Saturday, 17 January 2009

Braised Pork in Rice Wine

This is as close as it gets to the famed Hangzhou Dongpo pork. I love the tenderness of the meat after simmering for about 2 hours in cast iron pot & the fat bit just melt nicely under your bite. Goes nicely with rice. :-)

Braised Pork in Rice Wine
Ingredients (serves 4)

  • 1kg pork belly
  • 50gm ginger, sliced
  • 2 spring onions
  • 6 cup cold water
  • 1 Cup shaoxing wine
  • 3 tbsp dark soya sauce
  • 3 tbsp light soya sauce
  • 4 tbsp caster sugar
  1. Cut the pork into 1.5 inches thick. In a pot boil some hot water enough to cover the pork, throw the pork in and boil on high heat to remove the blood foam. Off the heat and drained the pork through a colander under cold water.
  2. In cast iron pot, add the wine, water, ginger and spring onion. Once boiling, add in the pork and let it boil on high heat for 5minutes, then turn to low heat and let it simmer for 1 hour. Check the pork by using a fork, at this time the lean part of the pork should be quite tender.
  3. Add in light soya sauce and let it simmer for another half an hour on low heat.
  4. After that stir in dark soya sauce and sugar. Simmer for another 10minutes or so. Off heat.
  5. Serve with rice.
I would say nice winter dish to keep one the winter fats :-)

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