recipe of DONGPO PORK - how to cook DONGPO PORK

Ingredients

1 kg (2.2 lb) piece pork belly
2 tablespoons vegetable oil
1 tablespoon tea leaves
4 stalks spring onions
7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths
Optional: 300 g (11 oz) broccoli, cut into small florets

Sauce Ingredients

1 cup water
8 cloves garlic, lightly crushed
5 slices old ginger (or 7 slices young ginger)
1 tablespoon black peppercorns
4 tablespoons soy sauce
2 tablespoons yellow wine (e.g. Shaoxing wine)
1/2 tablespoon sesame oil
2 tablespoons sugar
Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use
Method

1. Blanch pork in a pot of boiling water. Throw out water.
2. Put pork back in pot and cover with water. Bring to a boil, and simmer for 30 minutes.
3. Heat a wok and add sauce ingredients. Mix well and bring to a boil. Add pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour remaining sauce into a small saucepan and set aside.
4. Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork on all sides until it is well browned, making sure skin side is a little crispy.
5. Steep tea leaves in hot water for a couple of minutes, remove and set aside. Place pork in pot of water again–topping up water if necessary. Add tea leaves and simmer for 30 minutes.
6. Place scallion stalks on bottom of a steamer. Transfer pork to steamer. Steam for 2 hours, turning pork after 1 hour (because of long steaming time, you may need to replenish steamer water).
7. Add broccoli to steamer for final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in steamer.
8. Remove pork to a serving dish and arrange broccoli around it. Reheat sauce in saucepan, adding and stirring in thickener. Pour over pork and serve.
9. Garnish with young ginger slivers, which are meant to be eaten.
10.  

11. 对中国人来说 (秘方)

    1 公斤 （2.2 磅） 一块五花肉 2 汤匙植物油 1 汤匙茶叶 4 秸秆葱 7 厘米 （3'） 长度新鲜的青年姜，纵向切成火柴宽度可选： 300 克 （11 盎司） 西兰花，切成小花 

    酱汁原料 

    1 杯水 8 丁香大蒜，轻轻压碎 5 片老生姜 （或 7 片年轻姜） 1 汤匙黑胡椒 4 汤匙酱油 2 汤匙的黄色酒 （例如绍兴酒) 1/2 大匙香油 2 汤匙糖增厚： 1 茶匙玉米粉，1 大汤匙的水，很好使用前搅拌

    方法 

    焯猪肉在一壶沸腾的水中。水倒掉。把猪肉放锅里，加水盖。煮至沸腾，和炖 30 分钟。烧热镬，加入酱汁配料。拌匀，煮至沸腾。添加猪肉中, 火煮几分钟每个表面。删除猪肉，沥干。倒进一个小锅里剩下的酱汁，待用。清洁和漏锅。热植物油对介质的热。直到它变成褐色，确保皮的一面有点脆皮炸猪肉所有两侧。茶叶在热水中的浸泡几分钟，删除，待用。将猪肉放在锅里的水再次浇头 — — 把水如果有必要。添加茶叶，用文火煮 30 分钟。地方葱烧秸秆在底部的一艘轮船上。将猪肉转移到蒸笼。2 小时，1 小时后转猪肉的蒸汽 （因为长时间蒸的时间，你可能需要补充蒸锅水）。最后 5 分钟的烹调时间到蒸笼添加西兰花 （煮它分别为3 分钟如果在蒸笼中还有没有房间。删除猪肉到盘子夹菜，并安排它周围的西兰花。再热酱汁在锅中，加入，搅拌在增稠剂。倒入猪肉和服务。装饰与年轻的生姜薄片，要被吃掉。