Chinese Braised Pork With Double Spring Onions Recipes

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BRAISED PORK BELLY - DONG PO MEAT



Braised pork belly - Dong Po Meat image

Braised pork belly is also called Dong Po Rou, a famous recipes pass down the generations since the Song dynasty

Provided by KP Kwan

Categories     Main

Time 3h20m

Number Of Ingredients 7

600 g pork belly
40 g scallions, cut to 4cm length
30 g ginger, , sliced
300 ml water
35 g rock sugar
5 tablespoons premium light soy sauce
150 ml Shaoxing wine

Steps:

  • Cut the pork into 4cm squares. Heat up the wok, put the pork skin side down to dry fry the skin until it becomes slightly brown. Remove.
  • Place the pork in a pot of hot water and blanch for three minutes. Remove.
  • Lay the spring onions in a crosshatch pattern at the bottom of a medium sized clay pot to form a thick even layer. The spring onions should cover the entire bottom of the pot. Lay the ginger slices evenly over the spring onion.
  • Tie the pork pieces with a kitchen string.
  • Arrange the pork pieces skin down on top of the spring onions.
  • Add the remaining ingredients in B into the clay pot.
  • Bring it to a boil with the lid on. When the liquid in the pot starts to boil, reduce the heat and simmer for 90 minutes without stirring it.
  • Turn the pork pieces skin-side up in the pot. Cover and simmer for another 90 minutes.
  • Transfer the pork pieces to a plate. Remove the strings.
  • Drizzle the sauce over the pork. Serve.

Nutrition Facts : Calories 697 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 49 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 3 servings, Sodium 2010 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

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