Dongpo Pork is the most famous dish of Hangzhou. It is made of stewed and steamed pork belly and named after Su dongpo, revered poet, artist and calligrapher in Song Dynasty.

Dongpo Pork

Feature: tender, fat but not oily at all
Serves 3 to 4 and ready in 125 min

Dietitian's rating

Ingredients:

• 1kg pork belly with skin
• 3 stalks spring onion
• 10 slices ginger
• 3 tablespoons soy sauce
• 7 tablespoons rice wine
• 2 tablespoons sugar

Preparation: (5 min)

• Slice garlic
• Cut pork belly into three sections

Instruction: (125 min)

• Put pork belly in boiling water and cook with high heat for 5 min
• Remove pork belly and wash
• Place pork belly in wok and fill in water, make sure water level is right above pork belly
• Add garlic, ginger, rice wine and simmer for 1 hour
• Add soy sauce, sugar and simmer for another 30 min
• Remove floating oil constantly when cooking
• Place pork belly in a steamer with skin facing up
• Steam with high heat for another 30 min and serve