Braised Pork Belly (Dong Po Rou)
Recipe: Braised Pork Belly (东坡肉 Dong Po Rou) INGREDIENTS 2 pounds of pork belly 3 stalks scallions 2 thumb sized ginger, sliced 1/2 cup light soy sauce 2 tablespoons dark soy sauce 1/2 cup Shaoxing wine Water (just enough water to submerge pork pieces after adding all the seasonings) 4-5 oz rock sugar INSTRUCTIONS 1. Blanch pork belly in a pot of boiling water. Boil for about 2 minutes or until impurities surface. Remove pork from pot, rinse under tap water and pat dry. Cut pork into 3"x3" pieces. Tie pork pieces tightly with cooking string. This step is done to prevent meat from falling apart during braising. 2. In a medium pot, lay scallions evenly on the bottom completely covering the bottom of the pot. 3. Evenly layer ginger slices over scallions, leaving some spaces in between. Then, put pork pieces in skin side down. 4. Add in water, soy sauce, dark soy sauce, Shaoxing wine and rock sugar. Bring to a boil and
