Tung po

Recipe for tung po

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Tung Po is a classic Chinese braised pork dish that originated in the Song Dynasty. It is named after the famous poet Su Shi, also known as Su Dongpo, who is said to have created the recipe. The dish is known for its tender and succulent pork belly, which is slow-cooked in a rich and flavorful sauce made from soy sauce, rice wine, ginger, and sugar. The resulting dish is melt-in-your-mouth deliciousness, with a perfect balance of sweet and savory flavors.

Keywords: Chinese cuisine, braised pork, Su Dongpo, rich sauce, succulent.

Tung po details

Tung po, recipe Rating: 4.4
Number of votes:86 INGREDIENTS:

1 kg pork belly, cut into thick slices

1-2 tbsp dark soy sauce, for rubbing belly

Oil for deep frying

1 star anise

5cm cinnamon stick

1 stalk spring onion, cut into sections

3 pieces ginger

Seasoning:

1 tbsp oyster sauce

2 tbsp light soy sauce

2-3 tbsp dark soy sauce

40g rock sugar, or to taste

2-3 tbsp Shaoxing wine

Salt to taste

Water enough to cover all the belly slices

Method:

1. Rub pork belly with dark soy sauce. Deep fry in hot oil until golden brown. The internal of pork belly does not need to be cooked.

2. Place fried belly into a pot. Add in the rest of the ingredients and seasoning. Stew for at least 2 hours until belly pork is soft and gravy turns a little thicker and sticky. NOTE: For stewing in slow cooker, you may need more than 5 hours.