Bought some premium pork belly from Taman Tun Dr Ismail market a while ago, (before I was admitted to the hospital) and decided to make some yummy “Dong Po Yuk“, also known as Braised Pork Belly although honestly, there are many ways to braise a pork belly, so I don’t really know the exact equivalent. I love this dish from the first time I’ve had it at Esquire Kitchen, and the hubby also love all things porky, so, here is the recipe I found online, modified a little and came out great.
- 1kg pork belly, skin on
- 100g spring onions
- 50g ginger, weighed skin on (don’t forget to remove skin before cooking. Personally, I love Bentong ginger. A bit more expensive but yums)
- 400ml Shao Xing Wine (here’s a photo of the one I use in case you not sure which cooking wine this is. Try the “non-halal” section at supermarkets.)
- 80ml light soy sauce
- 20ml dark soy sauce
- 80g brown rock sugar
- Cut the pork belly into two large chunks (as usually they cut a strip for you), and boil in water for 5 minutes to clean it from impurities. Drain.
- Cut spring onions into long lengths and line them to fit the base of your pot. Try not to use a pot too wide as it will be harder to cover the pork with the liquid.
- Slice the ginger and spread it around on top of the spring onion layer.
- Place the pork belly on the spring onion and ginger layer, skin side facing down.
- Put in the soy sauce and sugar, and lastly, the wine. If there is not enough liquid, add some water to make sure the liquids cover almost the whole pork.
- Bring pot to a boil on high heat, once it is boiling, reduce to a low to simmer for 1 hour. Flip the pork around after an hour of simmering, and let it simmer for another hour.
- After 2 hours, remove the pork belly from the pot (without the gravy) and put it in a steamer, skin side up.
- Steam on high heat for 30 minutes. This is a very important step to get the pork belly fats to be nice and soft, so don’t skip it.
- While the pork is steaming, simmer the sauce on a large saucepan to caramelise it. Add a bit of cornstarch/tapioca powder/water chestnut powder + water mix, to thicken the sauce a little.
- Pour the gravy over the pork belly once it has finished steaming.
If you want to serve guests and would like to pretty up the dish, lay some salad leaves (I use butterhead lettuce) at the bottom of the dish, place the pork on top the leaves. Pour gravy over and put some spring onions on the top.