DongPo Pork

Name: DongPo Pork
Total time: 4500 s
Yield: 4 servings
Cuisine: British
Ingredients: 800 g Pork Belly; Bunch Spring Onions; Large piece of Ginger; 150 ml Boiling water; 250 ml Shaoxing rice wine; 75 ml Soy Sauce (light); 50 g Rock sugar (less if you like it less sweet)

Danny Dawson @danny

Bristol, UK

I have been experimenting with my pressure cooker recently making things that I love to slow cook into a pressure cooked version to see if it tastes as good even with cutting down the time to cook.

This version of Dong Po pork I made for the first time pressure cooked because I love the normal version, but it takes too long to make on a weeknight (3-4 hrs). This version only took 1hr 15mins and pretty good!

One note is that I used Cooking Sake instead of what I normally use (Shaoxing Rice Wine) and it did the job well!

I have been experimenting with my pressure cooker recently making things that I love to slow cook into a pressure cooked version to see if it tastes as good even with cutting down the time to cook.

One note is that I used Cooking Sake instead of what I normally use (Shaoxing Rice Wine) and it did the job well!

Danny Dawson @danny

Bristol, UK

I have been experimenting with my pressure cooker recently making things that I love to slow cook into a pressure cooked version to see if it tastes as good even with cutting down the time to cook.

One note is that I used Cooking Sake instead of what I normally use (Shaoxing Rice Wine) and it did the job well!

I have been experimenting with my pressure cooker recently making things that I love to slow cook into a pressure cooked version to see if it tastes as good even with cutting down the time to cook.

One note is that I used Cooking Sake instead of what I normally use (Shaoxing Rice Wine) and it did the job well!

Saved

Ingredients

1hr 15mins

4 servings

800 gPork Belly
BunchSpring Onions
Large piece of Ginger
150 mlBoiling water
250 mlShaoxing rice wine
75 mlSoy Sauce (light)
50 gRock sugar (less if you like it less sweet)

Saved

Steps

1hr 15mins

1

Cut the pork belly into 4 equal pieces
2

Slice your spring onions down the middle and lay them over the bottom of your pressure cooker. Thinly slice the ginger and scatter it around.
3

Add the rice wine, soy sauce and boiling water to the bottom of the pressure cooker. Place your pork belly pieces on top, skin side down.
Set your pressure cooker to high for 30 mins with a quick release.
4

After the first 30 mins, when the pressure releases, open the pressure cooker and turn your pork belly over, so its skin side up.
Set the pressure cooker to high for 25 mins with a quick release
5

Once the 25 mins is up and the pressure is released, remove the pork belly pieces, put to one side then strain the liquid into a wide pan. Reduce the liquid by boiling until it thickens and the flavour intensifies. The liquid should be semi thick consistency.
6

Serve and enjoy! I served it with some rice and Pak Choi