My two girls need not attend school this week as it is PSLE marking week. I am on leave for two days to spend some time with them at home. As usual, when I have some time at home, I would plan to cook something nice for the family. Today, it is chinese-style braised pork belly (Dong Po Belly, 东坡肉).
As this dish is quite time consuming (3-4 hours), I made extra portion and freeze some of the belly meat with the gravy. When I need it for another meal, I just need to reheat and serve.
Update: Click here for my new plating concept for this Dong Po braised belly.
1kg Pork Belly
4-5 stalks spring onions
Straw strings (used for rice dumplings, or normal kitchen twine)
2 tbsp oil
4 cups water
2 slices ginger
2 star anises
1 cinnamon stick
2 tbsp sugar
5 tbsp dark soy sauce
8 tbsp chinese cooking wine (Hua Diao)
Rinse and cut pork belly into 5cm blocks.
Soak straw strings in water until softened. Tie pork belly with strings and scald in boiling water for 2 minutes.
Heat oil and fry sugar until golden brown. Add water and bring to boil. Add spring onions, gingern star anises, cinnamon stick, dark soy sauce and 4 tbsp of Hua Dia wine. Bring to boil. Add pork and turn down the heat. Simmer for 2 hours.
Turn off the heat. When the meat has cooled, strain the pork gravy. Place pork and gravy in steamer. Add remaining wine and steam for 1 hour.
This is optional but you can thicken the gravy with cornstarch.
Serve with steamed rice or bun.