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Truffle Braised "Dong Po Rou"

Truffle Braised "Dong Po Rou" – - Recipe

Truffle Braised "Dong Po Rou" is normally served during special occasions, such as Chinese New Year. You don’t have to wait any longer! Make the perfect stock base with this easy recipe that delivers a savoury touch with chicken and scallop bouillon.

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Ingredients

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Preparing the Pork Belly

  • Pork Belly 10x10cm cut 2000.0 g
  • Butcher string 1.0 meter

Preparing the Braising Stock

Preparing the Condiments

  • Chestnut Candid, braise in braising stock 100.0 ml
  • Shiitake Mushrooms fresh, braise in braising stock 200.0 g
  • Broccoli, floret steam 3minuts 100.0 g

Preparing the Truffle Sauce

  • Braising stock 400.0 g
  • Truffle Paste 40.0 g
  • Truffle Oil 20.0 g
  • Corn starch 12.0 g
  • Water for corn starch 20.0 g

Serving the Pumpkin and Fish Maw Chicken Broth

  • Pork Belly Braised 1000.0 g
  • Shiitake Mushrooms Braised 200.0 g
  • Chestnut Braised 100.0 g
  • Steamed broccoli 100.0 g
  • Truffle sauce as above 300.0 g

Truffle Braised "Dong Po Rou" is normally served during special occasions, such as Chinese New Year. You don’t have to wait any longer! Make the perfect stock base with this easy recipe that delivers a savoury touch with chicken and scallop bouillon.

...

Preparation

  1. Preparing the Pork Belly

    • Blanch pork belly to remove impurities, rinse clean and trim 10x10cm cube. Cross tie pork belly with butcher string.

  2. Preparing the Braising Stock

    • Pre-heat pot at medium heat to roast aromatic, add in cooking oil, ginger, spring onion. Stir fry till fragrant.
    • Add the rest of ingredients in pot and bring to a boil. Simmer for 30 minutes. Strain sauce.
    • Place braising stock, pork belly and mushroom into a deep insert, ensuring all ingredients is covered by stock. Cover insert with a lid.
    • Steam-bake at 100°C,100% humidity for 1 hour.
    • Remove pork belly from stock, add in candid chestnut and braise for another 30 minutes. Strain stock to separate liquid and condiments.
    • Steam broccoli in oven for 3 minutes.

  3. Preparing the Condiments

  4. Preparing the Truffle Sauce

  5. Serving the Pumpkin and Fish Maw Chicken Broth

    • Thicken stock with corn flour.
    • Plate pork belly and all condiments onto serving plate, pour enough truffle sauce over pork belly.
    • Ready to serve.
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