Tuesday, March 13, 2012

Dong Po Pork/Dong Po Rou


My laptop has been giving quite a bit of problems lately. It’s a relatively new machine and hopefully Carlos is able to fix it this weekend. Before he does that I better put up a post or two but if you see no posting here that means I don’t have access to my laptop.

This dish has been on my to –do list for the longest time since I've seen it at Wendy’s blog and I finally made it when Diana came home to celebrate Thanksgiving last year. Yeah I made this dish a few months ago only get to post it now. I wish the meat was a bit leaner as we are not a fan of fatty pork. Nevertheless we totally enjoyed it (we removed some of the fats) especially when we ate it with homemade Mantau . And the gravy goes really well with rice too. I am going to cook this again and this time using a leaner cut of meat.


Adapted from Table for 2

800 gram pork belly – skin on
60 gram spring onions – wash and cut into 4-5” lengths
50 grams ginger – sliced thinly
400 ml Chinese Cooking Wine
50 gram light soy sauce
3 ½ tbsp thick dark soy sauce
60 gram rock sugar
2 pieces star anise

1. Blanch the pork in the boiling water for 5 minutes. Remove and pat it dry with paper towel
2. Combined the cooking wine, soy sauce and dark soy sauce. Mix well. Arrange the spring onions at the base of the pot. Top it with sliced ginger.
3. Put the pork on top of the ginger, skin side down. Pour the sauce over it and add in sugar. Add in water if the liquid level is too low. Make sure the pork is almost covered with liquid.
4. Bring the pot to a boil on high heat and once it is boil, reduce the heat to low and simmer for 2 hours (turning the pork half way through) or until the pork is tender enough. You can test it by sticking a chopstick through it.
5. Remove the pork (no gravy) from the pot and put it on a steaming dish, skin side up. Steam it over high heat for 30 minutes (This step is very important so do not skip it)
6. If there is still a lot of gravy left on the pot you can continue boiling it until it thickens. Sliced the pork and pour the thick gravy all over it.
7. Serve it warm with rice or mantau.


Jeannie said...

I have made this so I know this is very delicious! I avoid the fatty part of course :)

Shereen said...

I wanted to make this for the longest time but although the mind is willing, the body is not..lol!I also do not like the fatty part but with this dish, fatty is good.I very geli lar if the pork is too fatty!!!

Debs @ The Spanish Wok said...

Oh sooooo delicious, lovely photos too. This is a dish I've always wanted to do forever but never seem to get around to it LOL.

You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

Alan (travellingfoodies) said...

I love dong po rou as well!!! but cannot eat too often la... LOL

Did you make your own mantou?

My Little Space said...

I think my parents' in law will like this. Too bad my family not in love with pork. haha...
Have a great day, Gert.

Chasing Food Dreams said...

oo.. I also made this from Wendy's blog... and my family loved it... fats and all ;)

I will take note to buy mantou like you to sandwich these porky slices!! :0)

Cheah said...

I made this before too. Very tasty but I also discard the fatty parts. Just delicious with mantou.

lena said...

this is one awesome pork dish, i hope i can try it out too some day..yes with mantou..so good!

ICook4Fun said...

Jeannie, yea no many people like the fatty part :)

Shereen, yeap for this dish it is all about the fatty part. I am going to make this again as in SF I am able to find pork belly with a very thin layer of fat so not so bad.

Debs, thanks for stopping by and I will definitely try to participate.

Alan, yea lah... artery clogging ha ha.. yes I made the mantau.

Kristy, yea I remember you told me that :)

Jenn, yes it tast really good with mantau.

Cheah, you are not a gan of fatty part either :)

Lena, hope you try this out one day.

Linda said...

This is my family all time favorite but I never dare to attempt it. I thought too much preparation require. Thanks for the recipe! It look so yummy!

suituapui said...

Yum...yum...yum...yum...yum!!! We had that for dinner when all the mummy-bloggers were in town and everybody enjoyed it and nobody complained about the fat. It was simp0ly out of this world! Once in a while, shouldn't do much harm lah!

WendyinKK said...

The skin glistens.... beautiful.
My hubby's fav part is the part you hate the most.
My MIL is telling us to eat less belly, LOL.

My Asian Kitchen said...

Gert,I like this typical Chinese dish!! especially the pork!!look so good !!

Anonymous said...

Just curious to know why you need to steam the pork?

ICook4Fun said...

Anon, steaming the pork is to soften up the skin.