Dong Poh Pork

While I was cleaning my bookshelf during the weekend, I came across my old recipe book and flip through and found the recipe for Dong Poh Pork. Whenever me and Dearie Suki dine at Esquire Kitchen, we will never miss the Dong Poh Pork and their steamed Flower Rolls to eat with it.

I still have a big piece of prok belly in the freezer and wanted to clear if off before I forgot about it again. Cook this last week and make some amendment to the recipe and the result is not too bad but with all the fat meat, errrr... I think for the next 1 month I am not going to touch any pork.

Bought a packet of frozen flower rolls, steamed it over high heat and I only ate the hot flower rolls dip with the Dong Poh Pork. I only had 2 pieces of the fatty pork and Dearie Suki was looking at me and ask me ... " How can you eat the fats on the pork " and I answered " Nevermind la, once in a while " but after that I think I am not going to buy any pork for a moment. It is just too fat.

So here is the recipe.

Ingredients :

500gm pork belly, with skin intact

Some hemp-string to tie the pork

6 pcs cloves

1 tbsp dark soya sauce

2 tbsp light soya sauce

Salt and sugar to taste

1 cup of water

Marinade :

1 tbsp light soya sauce

1 tsp dark soya sauce

1 tbsp oyster sauce

2 tbsp sugar

Some salt and pepper

6 whole garlic pods

Method :
1. Cut the pork in to square, about 6 cm X 3 cm and tie it with a hemp-string.

2. Marinade the pork with the marination ingredients, preferably overnight.

3. Heat a heavy based saucepan and add in the pork. Then add in the rest of the ingredients.

4. Pour in the water and let it simmer for about 1 hour. If the gravy is too thick add in more water to it. Season with salt and sugar to taste. Let it simmer till the meat is tender and dish up.

5. Serve with hot steamed flower rolls.