Dong Po Rou 東坡肉 (Dongpo Pork)

  • 1 kg (2.2 lb) piece pork belly
  • 2 tablespoons vegetable oil
  • 1 tablespoon tea leaves
  • 4 stalks spring onions
  • 7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths
  • Optional: 300 g (11 oz) broccoli, cut into small florets

Sauce Ingredients
  • 1 cup water
  • 8 cloves garlic, lightly crushed
  • 5 slices old ginger (or 7 slices young ginger)
  • 1 tablespoon black peppercorns
  • 4 tablespoons soy sauce
  • 2 tablespoons yellow wine (e.g. Shaoxing wine)
  • 1/2 tablespoon sesame oil
  • 2 tablespoons sugar
  • Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use

  1. Blanch pork in a pot of boiling water. Throw out water.
  2. Put pork back in pot and cover with water. Bring to a boil, and simmer for 30 minutes.
  3. Heat a wok and add sauce ingredients. Mix well and bring to a boil. Add pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour remaining sauce into a small saucepan and set aside.
  4. Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork on all sides until it is well browned, making sure skin side is a little crispy.
  5. Steep tea leaves in hot water for a couple of minutes, remove and set aside. Place pork in pot of water again–topping up water if necessary. Add tea leaves and simmer for 30 minutes.
  6. Place scallion stalks on bottom of a steamer. Transfer pork to steamer. Steam for 2 hours, turning pork after 1 hour (because of long steaming time, you may need to replenish steamer water).
  7. Add broccoli to steamer for final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in steamer.
  8. Remove pork to a serving dish and arrange broccoli around it. Reheat sauce in saucepan, adding and stirring in thickener. Pour over pork and serve.
  9. Garnish with young ginger slivers, which are meant to be eaten.