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Truffle Braised "Dong Po Rou"

Truffle Braised "Dong Po Rou" – - Recipe

Truffle Braised Dong Po Rou offers a refined twist for Chinese New Year, with slow-cooked, tender pork belly that melts in your mouth, enhanced by the rich essence of truffle.

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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 offers a refined twist for Chinese New Year, with slow-cooked, tender pork belly that melts in your mouth, enhanced by the rich essence of truffle.

...

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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