Dongpo Pork

• 1/2 kilogram pork belly
• 2 tablespoons vegetable oil
• 1 tablespoon tea leaves or 1 tea bag
• 3 stalks spring onion
• ginger some sliced, for garnishing
• 1 piece lettuce leaf for garnishing
• 2 cups water
• 8 cloves garlic lighly crushed
• 5 slices ginger
• 1 tablespoon black peppercorns
• 5 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons Shaoxing wine /yellow wine
• 1 tablespoon sesame oil
• 3 tablespoons sugar
• 1 tablespoon corn flour 2 tbsp water, mixed well

1. 1. Blanch pork in a pot of boiling water. Remove pork & pour away the water.
2. 2. Put pork back into pot & cover with water. Bring to boil & simmer for 30mins.
3. 3. Heat wok & add all the sauce ingredients except the mixed corn flour. Stir well & bring to boil.
4. 4. Reduce to medium heat, add pork & cook every side of the pork for a few mins. Remove pork (make sure drain well) & pour the remaining sauce into a small pan & set aside.
5. 5. Heat vegetable oil in a wok to a medium heat. Fry every side of the pork until it is well-browned & skin side is a little crispy.
6. 6. Place pork in a pot, cover with water. Add tea leaves/tea bag & simmer for another 30mins.
7. 7. Place spring onion stalks at the bottom of a steamer. Transfer pork to the steamer & steam for 2 hrs. Turn pork every one hour & replenish water as & when necessary.
8. 8. Remove pork to a serving dish topped with lettuce leaf.
9. 9. Reheat the sauce in pan & add the cornflour to thicken the liquid. Pour over the pork & garnish with ginger.

kilogram pork belly, vegetable oil, tea leaves, stalks spring onion, ginger, garnishing, water, garlic, ginger, black peppercorns, soy sauce, soy sauce, shaoxing wine yellow wine, sesame oil, sugar, corn flour

Taken from www.yummly.com/recipe/Dongpo-Pork-1692685 (may not work)