Dong Bo Rou
Dong Bo Rou is actually a chinese classic dish which has been a delicacy in Asian cuisine for centuries. Named after the famous Sou Dong Bo, the famous scholar in Hangzhou long time ago. The story goes that the great Sou Dong Bo was gifted with wine and the finest pork by the people of Hangzhou after he ordered the dredging of the West Lake and saved the people from the annual floods. When he saw the gifts, he asked them to be given to the people who were working so hard instead. "Let them eat together." The servants misunderstood and thought Sou Dong Bo said cook them together. So what turned out was a great dish where the meat is soft and juicy. It's a very tasty dish, given its heavy fat content, should really be enjoyed by everyone.
I personally tried making my own version of Dong Bo Rou after referring to a couple of recipes and i came up with this recipe that can actually reduce the fattiness in the pork and oiliness you get when you eat it. Hope you guys like it!
Recipe:
500gm pork belly with skin on
1/2cup soy sauce
1/2cup dark soy sauce
1/2cup oyster sauce
1/2cup sugar
1/2cup chinese cooking wine
5slices thinly cut ginger
1stalk spring onion
Method:
- Par boil the pork in boiling hot water for 5 minutes until the meat turns pale. (Best to use a wok for even heat)
- Remove the pork from the water. Pour out the hot water and place it back on the stove. Place the pork onto the wok, adding the ginger and spring onion. (No fire at this point)
- Pour all the sauces onto the pork, and pour in water enough to fully submerge the pork. Bring it to a boil.
- Once its boiling, lower the heat to low fire and cover with lid. Let boil for at least 2 hours, simmering slowly.
- After 2 hours, remove the pork from the liquid and place it on a place. With the sauce in the wok, turn the fire up to high and reduce the sauce until its thick, sauce consistency.
- Pour over the pork and serve.
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