🤠's Dong Po Braised Pork

Dong Po pork hails from Hang Chow. Named for the poet Su Dongpo, the dish requires long hours of braising in a pot. But you can shave off an hour using the pressure cooker. 🤠

You will need a piece of belly pork about 700g about RM23 from a butcher, 200 ml Shaoxing wine, 300 ml rice wine, 4 pieces rock sugar, 120 ml light soy sauce, 5 T dark soy sauce, 2 cinnamon sticks, 3 leeks (RM5-6), cut length wise, a large thumbsize ginger, cut into slices, enough spring onions to line the base of the pressure cooker, twine to tie up the pork belly squares. Optional: dried orange peel, 4 cloves

Step 1. Clean the pork belly. Use a sharp knife to scrap off any bristles. Heat a large saucepan till it comes to the boil. Add 3 slices of ginger and 2 T of Shaoxing. Blanch the pork for 10 minutes.

Step 2 Cut the pork belly into 2in squares. Tie up the pork belly squares with twine. Line the bottom of the pressure cooker pot with a layer of leeks, sliced lengthwise. Add a layer of spring onions at right angles to the leeks. Place blanched pork belly squares with the skin on top. Add rock sugar, 7-10 slices of ginger, Shaoxing wine, rice wine, dark soy sauce, lighy soy sauce, cinnamon sticks. Optional: cloves and dried orange peel.

Step 3. Set pressure cooker to cook for 50 minutes. Let pressure out normally through the valve, about 15-20 minutes. Remove leeks, spring onions etc.

Step 4 Set the pressure cooker to saute mode, and reduce the sauce to a sticky constituency, about 30-45 minutes. Be careful not to boil dry the pork squares. Remove to serving plate and cut off twine. Serve with steamed mantou (white buns)