'Tung Po' Pork
Main Course
Difficulty
Ingredients
| 840 g | Pork belly (with skin) |
| 2-3 Tbsp | Dark soya sauce |
| 4-6 slices | Ginger (crushed) |
| 2 stalks | Spring onion |
| 1/2 cup | Shaoshing wine |
| 1/3 cup | Light soya sauce |
| 1/3 cup | Rock sugar (crushed) |
Methods
- Wash pork belly clean, parboil in water for 10 min, rinse and wipe dry, cut into 7 cm cubes, rub with dark soya sauce.
- Heat 1/4 wok of oil, quick-fry pork pieces in medium hot oil until golden brown, remove to a deep bowl.
- Heat 1 Tbsp oil, saute ginger and spring onion, add wine and cook until fragrant, add light soya sauce and rock sugar and cook until dissolves, pour over pork pieces, cover and double-boil for 2 hr until tender.
- Discard ginger and spring onion, reserve sauce, remove pork pieces to a plate.
- Cook sauce until thickens and pour over pork pieces to serve.
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