Melt in your mouth Pork Belly
In Cantonese is aka Dong Po Roa, a popular dish found in many Chinese restaurants. The meat is soft, bouncy and juicy. The meat and the sauce has some unique taste of sweetness and a hint of wine, herbs and a lettle bit bitterness and its all matching. The meat is so soft you could scoop with a spoon and let it melt in your mouth.
Ingredients
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1/2 cup soy sauce
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1 tbsp dark soy sauce
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1/4 cup cooking wine
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1 tbsp rock sugar
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1 tsp chicken stock
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1 cinnamon stick
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2 bay leaf
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5 pcs Reed leaf
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6 stalks spring onion
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8 pcs ginger
Cooking Instructions
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1
Remove hair on the skin of pork belly by rubbing the skin on a hot wok surface. Then, simmer the meat in hot water with spring onion and ginger for 20 minutes.
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2
Put lotus leaf, spring onions, ginger, bay leaf, star anise, cinnamon stick in a wok put all the sauces and sugar and put the meat in it, add water to cover the meat and simmer for 90 minutes.
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3
Transfer the meat into a steamer, add in some broth from the wok and steam for 3 hours. Add more sugar adjust to taste. Thicken leftover broth with cornstarch solution and pour on top of the meat and serve.
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