This steamed pork dish doesn’t have so many ingredients, but Dong Po Pork 台式東坡肉 requires quite a bit of cooking time (about 2 hours) for the delicately soft and flavoured pork to be produced. This is a traditional Chinese recipe, made less sweet for Taiwanese taste buds! Some other names for this dish include “double cooked pork belly“. We had this as the centrepiece of our Chinese Lunar New Year evening meal. All the guests were bowled over by it’s flavour and succulence! Try it you’ll like it!..
The ingredients 食材 are as follows;
- belly pork, half a kilo (one pound)
- 3 or 4 spring onions (scallions)
- a thumb of ginger sliced thinly
- quarter Chinese bowl of dark soy sauce and quarter bowl of regular soy sauce
- half a Chinese bowl of rock/crystal sugar
- half a Chinese bowl of rice wine, Taiwanese if possible
- “five spice” powder
- serve on a bed of Pak Choi, garnished with chili and coriander (cilantro)
The method 作法;
- prepare the meat – boil a pan of water, enough to cover the meat; in the water add a little ginger, after a few minutes boiling you will take this meat out and wash it in cold water, scrape the skin with a very sharp knife to remove any imperfections, hair etc, ready for slicing into the traditional large cube shapes
- once cubed find a pan that will fit all the pork pieces neatly standing up. With this size belly pork joint it was a 25cm or 10″ pan – everything fitted neatly.
- at the bottom of the pan lay a bed of spring onions and ginger slices
- the pork cubes go on top of these vegetables/spices skin side down (video 4 minutes)
- the rock sugar goes on top of next
- followed by the soy sauce mixture (dark and regular)
- then the rice wine
- cover the pan and turn the heat to high
- 5 minutes later add a mug of water – about 300ml, the pork should be more or less submerged
- add half a teaspoon of five spice powder, then simmer on low for 1hr 30 mins
- present on a bed of vegetables
- boil the gravy left behind until it thickens and then pour some of the thickened sauce over the pork (anything left can be used to soup or boiling eggs)
- if you want to re-heat this meal use steam but never boil again – the pork will get hard
- garnish the meal with some chili and coriander! it should look and taste like ours, yum!
As usual Joanne has recorded a Taiwanese Style Dong Po Pork 台式東坡肉 cooking video so you can see and follow the timings, chopping sizes and method step by step, as she prepares this Chinese New Year favourite. While this is a special meal for your Chinese New Year celebrations, it is definitely a favourite all year round because of the delicious, juicy soft pork! Also recently we made a sweet rice cake for Chinese New Year – Nian Gow and Golden Sesame Sticky Rice 黃金三寶油飯 for Lunar New Year celebration meals.
Taiwanese Style Dong Po Pork 台式東坡肉, cooking video
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