Tung po pork
“Turkey can be very dry, hence my idea to add some really juicy and fatty pork”
- 900g fresh belly pork, boned but not skinned
- 3 tbsp peanut oil
- 6 spring onions, cut into 7cm pieces
- 6 slices fresh ginger
- 125g rock sugar or 4 tbsp sugar
- 1/2 cup dark soy sauce
- 2 tbsp light soy sauce
- 1/2 cup rice wine
- 1/2 cup water
Method
Blanch meat in a large saucepan of boiling water for 10 minutes. Remove and dry with kitchen paper. Heat a wok, then add oil and lower heat. Add meat, skin-side down, and brown skin slowly until golden and crisp (10-15 minutes).
Lift meat from wok and wipe off any excess fat with kitchen paper.Preheat the oven to 150C. Put spring onion, ginger, sugar, soy sauces, rice wine, water and meat into a large cast-iron casserole.
Bring to a simmer on a stovetop, cover tightly, and transfer to the oven to cook for three hours or until meat is tender and much of the fat has been rendered.
Slice meat and arrange on a platter.
Serves 8-10 as an accompaniment to turkey.
