Dong Bo Rou ( Dongbo Braised Meat)

Ingredients

1. 1 kg pork belly (square)
2. 50g ginger
3. 50g spring onions
4. 1 cup light soy sauce
5. ¼ cup dark soy sauce
6. 1 cup chinese rice wine
7. 60g rock sugar (adjust to preference)
8. 1 litre water (or more to cover the pork belly)
9. 1-2 tbsp cornstarch solution
10. Fresh coriander for garnish

How to Cook :

Cut 50g ginger into slices
Cut 50g spring onions into half lengths

Cut and divide 1kg of pork belly into 4 squares
Blanch pork belly in boiling water for 3 mins
Remove and set aside

Place spring onions on the base of a claypot
Lay ginger slices on top

Add pork belly skin side down

Add Add 1 cup light soy sauce
¼ cup dark soy sauce
Add 1 cup chinese rice wine
Add water until it slightly covers the pork bellyAdd 60g rock sugar (adjust to preference)
Bring to boil, then cover and simmer for 2 hours on low heat

Halfway through flip pork belly to skin side up.
Once done remove pork belly from claypot
Add one cup of braising liquid from the claypot to a wok
Bring to boil and thicken with 1-2 tbsp of cornstarch solution
Drizzle sauce over pork belly and garnish with fresh coriander

Done, Nice & Tender!

It should look like this when being sliced 

Bon appetit !

Recipe with Credits from : The Meatmen : http://themeatmen.sg/dong-po-rou

Photo with credits from : The woks of life : http://thewoksoflife.com/2015/10/braised-pork-belly-dong-po-rou/