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Dong Po (Chinese Pork Belly)

Reviewed: Jan. 27, 2012
I found this recipe while trying to figure out how to make my own barbecue pork steamed buns and thought that this would make a suitable filling. Last night's supper was the test run, and I am well-pleased; it tasted just like I imagined. I did not have light soy sauce and so just used 1/2 cup of the regular stuff. I did not have rice cooking wine, so I used the cheap saké I did happen to have on hand. I also lacked the Chinese rock sugar as well as the inclination to make it myself, so I took Good EatNZ's suggestion to use an equivalent amount of brown sugar. The variation turned out just fine. This dish is extremely sweet, so unless you plan to eat it in small amounts (such as in steamed buns) or over rice, I would try using 75% or less of the sugar. In any case: delicious!
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