Dongpo Pork

Ingredients

1x12cm strip unscored boneless belly pork (1kg/ 1.3kg bone in)

2 spring onions

30g ginger, skin on

4 tbsp caster sugar

51/2 light soy sauce

1/2 dark soy sauce

250ml Shaoxing wine

Plain white rice to serve

Directions

Boil large pan of water and add pork for 5 mins
Drain and rinse
Place pork skin up on chopping board and cut into 5cm squares
Keep trimmings
Use heavy based pan
Crush spring onions and ginger and add to pan
Add pork trimmings
Arrange pork chunks skins down on top
Add sugar, soy and wine
Bring to boil
Boil rapidly 1-2 mins to give skin rich covering
Cover and cook on low heat (or in oven) for 21/2 hours
Make sure does not boil dry. Add boil water if does
Remove and discard ginger and onions
Leave to cool overnight
Scrape of layer of fat (keep for frying potatoes/ mushrooms)
Reheat pork in pan
Turn pork skin up once juices have loosened
Consistency need to dark slight syrupy sauce. If needed strain and fast boil, then return to pain
Serve on rice

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