Ingredients
600g pork belly ( 3 layer meat)
1 garlic ( whole bulb )
1 pc ginger ( about 2" )
4 star anise
1 stalk spring onion
1 pc rock sugar
2 tsp salt
3 tbsp dark soya sauce
1 tbsp oyster sauce
2 tbsp light soya sauce
3 tbsp shao xing rice wine ( 绍兴酒）
600 ml water
Preparation
1. Cut pork belly into big pieces ( 1/2 " thick and 2" length ).
2. Flatten the ginger, cut the spring onion into about 3" length.
3. Wash the garlic .Do not remove the garlic skin .
4. Boil the water with ginger, garlic, spring onion, salt, rock sugar, oyster sauce, rice wine, light soya sauce and dark soya sauce.
5. When the water starts to boil, add in the pork belly.
6. Cover and pot and cook over high flame for 15 minutes.
7. Turn to low flame and continue to cook for 2 hours .
8. Check from time to time that the gravy does not dry up.
9. Using chopsticks to take out the cooked pork belly on to a bowl. Pour the gravy in. Discard the ginger and garlic.
The moment I see dong bo rou, yummy. Till the end part 2 hours time of cooking O.o mom never cook this though haha.
ReplyDeleteYou can try this . It's easy and worth the effort. Remember that you don't have to sit in the kitchen for 2 hours. Just set the alarm clock and you can either watch TV or read a book while waiting.
ReplyDelete