You need lots of patience when cooking Dong Bo Rou (东玻肉) and good time management as well.
Cooking this dish, I encountered quite a few mistake. First I didn't make sure the skin was thoroughly cleansed. Only after I blanched the meat did I noticed that I need to clear out those hair roots.
Also I got the wrong cut, I should have asked for a square block. Cooking it was relatively easy but because it used two different method of cooking, spacing your time to get this dish ready on the table needs planning.
Overall, though it has a melt in the mouth texture but we finds it very salty to our liking. Though I used a good shao xing wine but this was not delectable at all.
I guess I need to continue my search for THE recipe.
What you need:
1.5kg pork belly, with skin (square shaped), make sure you cleanse the
skin really well (remove hair root etc)3 inch of ginger, sliced
12 cloves of garlic, whole and deskin
12 stalk white part of shallot, about 4 inch
3 star anise
Seasoning:
1½ cup of soy sauce (I will reduce this as I find it way too salty)
6 tbsp of dark soy sauce
12 tbsp of Shao Hsing wine
65g rock sugar
1½ cup of water
Method:
Blanched pork belly in a
pot of boiling water for 5 mins. Remove pork and let it cool.
In a wok, add a tbsp of
cooking oil, fry garlic, ginger and shallot till fragrant. Add seasoning and
star anise, then reduce heat to simmer for 5 minutes.
Place pork skin face down
into a claypot. Add seasoning. Cook on high heat for 5 minutes.
Reduce to simmer and turn
the pork skin face up. Simmer for minimum an hour. Gradually add more water if
sauce starts to thicken.
After an hour, transfer
the pork into a stainless steel bowl. Pour all the sauce into the bowl. Wrap
tightly with heat proof cling wrap.
Steam for another 2-3
hours.
Cheers
Edith , this is one dish that I want to cook sometime :D It sure looks SCRUMPTIOUS ! Maybe you can add some water and adjust the spices to get rid of its saltiness ?
ReplyDeleteAnne, yes I will need to modify this recipe to reduce the saltiness.
DeleteEdith, Dong Bo Rou is very delicious, your dish look really nice!
ReplyDeleteTze, still need alot of improvement on that. I need to eat a restaurant version before I can decide whether this recipe is close.
Delete