Main ingredients: Pork belly 12 oz
Sauce: Soy sauce, rock sugar, red yeast rice, cooking wine
Legend has it that Dong Puo pork belly was invented in Song Dynasty (960–1279) by poet and gastronome Su Dongpo. A delicacy in Chinese cuisine with centuries of tradition, the pork undergoes many different cooking techniques from braising, to slow-cooking, to steaming to bring out its vibrant flavour and colour.
Feeds: 2-4 people
Cooking time: 25-30 minutes
*If you don’t have a steamer, boil 1 ½ cup of water in a medium sized pot. Place two heat-resistant bowls in the bot, the first, bottom-side up, and the other directly on top, top side up. Place the pork belly in top bowl and cover the pot. Steam for 25 minutes.
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