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Dong Po Pork

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Course: Main Course
Cuisine: Chinese
Keyword: Pork
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Servings: 0 Serves 4
Author: The Woks of Life

Ingredients

  • 600 g pork belly cut into 2 big squares
  • 12 g spring onions sliced in sections
  • 8 g ginger sliced
  • 2 kitchen strings for securing the pork
  • SEASONING
  • 190 g demerara sugar
  • SAUCE MIX
  • 100 ml water
  • 50 ml Shaoxing rice wine
  • 4 g star anise
  • 2 g cinnamon
  • 2 Tbsp Lee Kum Kee Premium Oyster Sauce
  • 2 Tbsp Lee Kum Kee Premium Light Soy Sauce
  • 1 tsp Lee Kum Kee Premium Dark Soy Sauce

Instructions

  • Tie the pork belly squares with kitchen strings in order to secure its shape.
  • Heat a heavy-bottomed pot over a medium heat, add cooking oil and spring onions plus ginger. Sauté for a minute.
  • Lower the heat and place the pork bellies with the skin side facing downwards onto the spring onions and ginger. Add sauce mix.
  • Add sugar on top of the pork. Don't worry if the sauce is not covering the pork at this point. Cover with pot lid and simmer over very low heat for 2 hours.
  • Turn the pork over after 2 hours with the skin side facing upwards. Cook for another hour.
  • Remove the pork from the pot and keep it warm. Bring the sauce to boiling point over a high heat and wait for the sauce to reduce by a quarter. It should be glossy and syrupy. Pour sauce over the pork before serving and done.