Red Yeast Dong Po Rou

Ingredients:

800g of Pork Belly – cut into 3 long slices

1 whole smoked garlic

200g of ginger - crushed

5 bulb of spring onion - clean

60g of rock sugar – small pieces

4 tbsp light  soy sauce

2 tbsp red yeast rice – wash it once

6 tbsp glutinuous rice wine

cooking oil 

1500ml of water

Method:

1.         Put pork in hot water, blanched & drain.

2.         In an oil wok, sear pork till brown on all sides. Dish out.

1.         Remove excess oil,  keeping 5 tbsp oil in wok.  Saute  garlic & ginger.  Set aside.

2.         Add rock sugar and caramelized at very low heat till nice brown.  Add the fried ginger and garlic.  Then increase the heat and add soy sauce.

3.         Add water, seared pork belly, red yeast rice, shao xing wine and spring onion.

4.         Bring to a boil and reduce to a simmer.  Stew pork for about an hour  or more till pork is tender.  Taste & adjust accordingly.  Sauce should be thick & rich when done. 

5.         Strain off the ginger, garlic, red yeast rice and spring onion.  Nice to plate the dong po rou with blanched spring onion, lettuce  or sweet peas.

P/s:  Red yeast are sold in chinese herbal shops.

Adapted from:

https://3thanwong.com/zhejiang-dong-po-pork-recipe/