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Dong Po Rou- Twice-Cooked Pork
- Servings
2 - Prep
20 m - Cook
1 m
Recipe By: Dylan Vickers-Fukakusa
This classic Sichuan dish is rich and filling. The slow-cooking method renders the pork belly into a lusciously soft centerpiece for dinner.
Ingredients
- 250 g Pork Belly- Skin-Off
- 2 pc Spring Onion, halved
- 2x2x2 cm Ginger, sliced
- 45 ml Shaoxing Wine
- 30 ml Soy Sauce
- 15 ml Dark Soy Sauce
- 30 g Rock Sugar
- 500 ml Chicken Stock or Water
Directions
-
1
Place the spring onions in the bottom of a small, heavy-bottomed saucepan. Place the remaining ingredients in the pot and simmer everything for 1 hour, or until all of the sauce has reduced to a syrup-like consistency.
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Printed From otaokitchen.com.au 05/02/2024