Wednesday, January 24, 2007

Dong Pu Rou

This is another one of Taiwanese dish that reminds me of a Filipino dish--Asado. The Taiwanese love to eat this fatty dish. They cook it long enough so that it melts in your mouth when you eat it.


1 kg pork belly (skin removed)
8 cloves garlic
5 slices of ginger
4 stalks of spring onion
1 tbs black peppercorn


1 tbs tea leaves
1 c water
4 tbs soy sauce
2 tbs rice wine
1/2 tbs sesame oil
2 tbs sugar
1 tbs corn starch (dissolved in 1 tbs water)

1. Rinse tea leaves in boiling water. Steep the leaves for 3 minutes, remove and put aside.

2. Cover and simmer pork for 30 minutes.

3. Put sauce ingredients in wok. Heat and mix well. Add pork and cook on two sides for 5 minutes each.

4. Boil another pot of water. Add pork, tea leaves and simmer for 30 minutes. Transfer pork to a steamer, add the spring onions and steam for two hours, turning pork after 1 hour. Remove pork to a serving dish. Reheat sauce, adding corn starch to thicken. Pour over pork and serve.

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