Recipe courtesy of Sichuan House
The Don
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- Level: Advanced
- Total: 3 hr 35 min (includes cooling time)
- Active: 50 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1458
- Total Fat
- 131 g
- Saturated Fat
- 45 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 35 g
- Cholesterol
- 164 mg
- Sodium
- 7192 mg
- Level: Advanced
- Total: 3 hr 35 min (includes cooling time)
- Active: 50 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1458
- Total Fat
- 131 g
- Saturated Fat
- 45 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 35 g
- Cholesterol
- 164 mg
- Sodium
- 7192 mg
Ingredients
Don Sauce:
Pork Belly:
To Serve:
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Directions
Special equipment:
a deep-fryer- For the don sauce: Combine the soy sauce, rock sugar water, black vinegar, garlic, ginger, chicken base and white pepper in a pot on medium heat and mix well. Add the sesame oil, then remove from the heat. Cool, then reserve.
- For the pork belly: Trim and cut the pork belly into evenly distributed rectangular portions roughly 5-by-10 inches.
- In a large pot, add the ginger, green onion and Shaoxing wine. Add enough water to cover the pork belly once submerged. Bring to a boil, then add the pork belly and let cook for 20 to 25 minutes. Remove the pork belly and lay skin side up. Brush 1 to 2 layers of dark soy evenly across the skin and allow to quickly dry.
- Heat the oil in a deep-fryer to 350 degrees F.
- Flip the pork belly skin side down, then deep-fry until the skin bubbles up and becomes golden, 2 to 4 minutes. Remove from the heat and allow to cool.
- Place the pork belly skin side up, then cut each piece in half; score each evenly into 9 to 16 pieces, being sure not to cut all the way through. Turn the pork belly skin side down once more, then place in a steaming pan. Apply 5 ounces don sauce to the pork belly, then cover well with plastic wrap and steam for 1 1/2 to 2 hours. Repeat this process with the remaining portions of pork belly.
- To serve: Carefully unwrap the individual steam pan and pour into a wok or pan the sauce from the vessel which has now combined with steamy pork belly renderings. Flip the pork belly skin-side up and place it on a serving plate, then style the baby bok choy around the pork belly. Make a starch slurry by combining the starch with 1 tablespoon water in a small cup and mixing well. With the wok on medium-high heat, continuously stir the pork belly sauce while adding the starch slurry to thicken. Quickly and evenly stir and distribute the slurry for 5 to 10 seconds, then remove from the heat. Pour the sauce over the pork belly. Eat with steamed rice, steamed buns or noodles. For an extra kick, enjoy with some Sichuan chile crisp.
