Tung Po Pork

Named after a famous Chinese poet Su Tung-po from the Sung Dynasty back in the 11th century, this is one of the most wonderful tasting pork dishes ever created. We can thank him. 

1 kg belly pork, boned and skin on

7 spring onions cut into halves

7 chunky slices of fresh ginger

4 tablespoons of sugar

½ cup of dark soy sauce

½ cup light soy sauce

½ cup rice wine

½ cup water

peanut oil for cooking

Method:

In a large saucepan of boiling water, place meat (whole) to blanch for about 10 minutes. Remove and pat dry with paper. In a fry-pan or wok heat peanut oil then reduce heat and add pork, skin side down, and brown until crispy and golden – about 10 minutes. Take out place on a paper towel and allow any excess fat to drip away.

Place all other ingredients including the pork into a large casserole, non-stick or cast-iron is good, and cook slowly over a low heat for at least 3 hours. By then the meat will be tender and the fat rendered.

Take meat out and place on a plate, then take out ginger and spring onions and drain the liquid into a jug. Allow to settle and when the fat rises to the top of the jug, spoon off. Use the remaining delicious sweet sauce to pour over the pork that has been sliced and ready to serve with steamed white rice. And a glass of riesling too.