Wednesday, October 29, 2008

DONG PO ROU (BRAISED PORK BELLY)



This could well be drunken pork belly, considering the amount of Chinese wine used in the process - from the legal Shaoxing Wine to the home-brewed moonshine . The wine lees adds color to the dish as well as a strong fermented aroma.

INGREDIENTS


6 1½" Cube Pork Belly • 2 Tsp. Lees
1 Cup Water
• 1 Cup Red Rice Wine
2 Tbsp. Shaoxing Wine
• 2Tbsp. Sugar
4 Tbsp. Light Soy Sauce
2 Bunch Scallion




METHOD

Tying The Pork Belly

Secure the pork cube with a twine as shown, and then tie the rest of the cubes...


... blanch the pork cubes, rinse and lay out in a claypot.

Boil 1 tbsp. of the wine lees with 1 cup of water to color the water and bring out the aroma on medium/low fire for about 15 minutes...

... strain the lees liquid into a bowl, add 1 cup of moonshine rice wine and sugar...

... 4 tbsp. of light soy sauce, 2 tbsp. of Shaoxing Wine, then stir to mix the ingredients.


Pour the mixed liquid into the claypot...

... bring the claypot to a boil, spoon the liquid over the top of the pork, then simmer over low flame for one hour (covered)...

after the 1st. hour...

... turn upside down all the pork pieces, continue to simmer for another hour.

The liquid will be reduced to about half or less. Taste, adjust seasoning if necessary. Thicken slightly with cornflour slurry before serving.

Remove the twine before consumption unless you're one of those who have a fetish for all things bondage.



4 comments:

Bengbeng said...

this is so exotic .

Kong-Kay said...

so, you're back! gotta see your hainanese chick!

Bengbeng said...

my Hainanese chick? actually i met a lady i wanted to marry in my younger days. she was hakka.

Kong-Kay said...

i meant world cafe.

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