Dong Po Rou Recipe 浙江东坡肉秘方

ZheJiang Or Hangzhou Dong Po Rou? 杭州东坡肉?

 

Famously known as Hangzhou Dong Po Rou, being said, Hangzhou is the land of ZheJiang Cuisine. Dong Po Pork, if done right, will deliver an amazing texture to your palate where the pork belly feel greasy and fatty at all but instead, melts in your mouth!

Serve 3

Lead Time – 2 hours

Ingredients

  • 600g of Pork Belly
  • 1 head of garlic
  • 200g of ginger
  • 100g of sweet peas
  • 10 bulb of spring onion
  • 150g of rock honey sugar
  • 4 tbsp of soy sauce
  • 1 tbsp of red yeast rice
  • 2 tbsp of shao xing wine
  • cooking oil
  • 1500ml of water

Preparation

  1. For spring onion, cut the root part and peel off the outer layer.
  2. For garlic, peel off the skin and cut away any blemish area. Then slice half of it and the other half leave it as garlic clove.
  3. For ginger, scrap off the skin and crush it.
  4. For sweet peas, remove both end.
  5. For rock honey sugar, chop into smaller pieces.
  6. Prepare the other ingredients.

Blanching & Quick-Searing Pork Belly

  1. Use a fairly large surface pot or pan and add enough of water that would cover the pork belly.
  2. Add half the amount of ginger into water.
  3. To ensure the pork belly stay a nice shape, slowly bring the water to a simmer and try to main the shape as straight as possible.
  4. Blanch for about 10 minutes.
  5. Remove from water and soak in cold bath until can handle with hands.
  6. Cut pork belly into 2 inches (L) X 1 inches (W).
  7. Preheat cooking pan/wok with cooking oil.
  8. Quick sear the pork belly for a rough brown edges.
  9. Remove from pan and set aside.

Cooking

  1. Preheat cooking pan/wok with cooking oil.
  2. Shallow fry the sliced garlic to golden and set aside.
  3. Shallow fried the cloves garlic and crushed ginger to aromatic fragrance. Then set aside.
  4. Add rock honey sugar and caramelized at very low heat.
  5. Once rock honey sugar is caramelized, add the fried ginger and garlic.
  6. Then switch to high heat and add soy sauce.
  7. Add water, seared pork belly, red yeast rice, shao xing wine and half the amount of spring onion.
  8. Bring to a boil and reduce heat to a simmer.
  9. Keep covered and simmer for 75 minutes.
  10. Meanwhile, bring about 1000ml water and 1 tsp of salt to bring.
  11. Blanch the sweet peas and then soak them in cold bath. Peel sweet peas into half and set aside.
  12. After 75 minutes, remove cover and with a strainer, strain off the ginger, garlic, red yeast rice and spring onion.
  13. Gently, add the remaining spring onion as in whole bulb.
  14. Keep covered and simmer for another 10 minutes until the spring onion soften.
  15. Then remove the spring onion as whole and set aside.
  16. Further reduce the gravy until thicken, probably about 5 – 10 minutes more.
  17. Into separated container, set aside the pork belly and the gravy.

Plating

  1. With a clean plate, begin rolling the whole softened spring onion into a small circle of 2 inches diameters and place on the plate.
  2. Gently place 1 pieces of pork belly on top of the rolled spring onion.
  3. Add 1/4 tsp of cooked red yeast rice on top of the pork belly skin.
  4. Then carefully place 2-3 pieces of fried garlic slice slanted on the red yeast rice.
  5. At the side of the pork belly, gently place 1 halves of the sweet peas.
  6. Finish off with 1 tbsp of the gravy on top and serve!

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