My Mock Dongpo Pork Belly
OK, so I could call this braised pork but the original recipe (which I of course had to tweak) was for a Dongpo Pork Belly so I will just call it my Mock Dongpo Pork Belly.
Because I couldn’t resist putting boiled eggs in it, it actually looked very similar to the Filipino’s pork adobo but it does taste different and if you are adventurous enough and want a variety in your menu, I suggest you try this. I did, and I loved it. We loved it.
What you need:
about 700 grams pork belly, cut up into 2 inch cubes
a thumb sized ginger, peeled and sliced thinly
a small onion, cut up
2 cloves of garlic, minced
2 packed tablespoons of brown sugar
2 tablespoons soy sauce
1 tablespoon dark soy sauce (this will add colour)
2 1/2 cups water
1/3 cup rice cooking wine
1 teaspoon cornstarch mixed with 50 mls of water
boiled eggs (optional)
1/4 teaspoon extra hot cayenne pepper (optional, if you want some kick)
What you need to do:
Boil your pork belly cubes in water for about 30 minutes. Drain and set aside.
In a wok or a deep pan, saute the ginger, garlic and onions in your peanut oil. Add the brown sugar and cook until the sugar looks dissolved. Add to this your soy sauce, dark soy sauce and rice cooking wine. Boil and then to this, carefully pour your 2 1/2 cups of water. Gently drop one at time, your boiled pork belly cubes. Turn down the heat to low, cover the pan and simmer for half an hour. After half an hour, flip over all your belly cubes to allow the other sides to cook for another half an hour. Do this procedure (flipping and braising about 3 – 4 times, or until your belly is to your desired tenderness checking that the sauce does not dry out. If you are adding boiled eggs and cayenne pepper, add them during the latter part of your braising, turning the eggs over after about 10 minutes to colour both sides. NOTE: Add water once in a while to prevent the liquid from drying out and to make sure you have sauce in the end.
When your belly cubes are tender enough, take them out and place them in a serving platter.
Onto the sauce, gently add the cornstarch/water mixture (stir this mixture first to make sure the cornstarch has dissolved). Stir until the sauce thickens. Turn off heat.
Pour this sauce through a metal sieve onto the pork. I just did this because I want the sauce to look “clean” but pouring through the sieve is optional.
Serve with cooked Asian greens, and steamed rice.