Food & Recipes

Braised 'Dong Bo' Pork Belly with Lingzhi & Licorice Root

By Chef Ku Keung. 23 Jan 2014

Ingredients (Serves ten)

1kg	Pork Belly)
200g	Dark Soy Sauce
150g	Chinese Wine
80g	Rock Sugar
40g	Spring Onion
40g	Ginger
4pcs	Licorice Root
1pc	Lingzhi
A sprinkling of	Star Anise
A pinch of	Cinnamon

Directions

1. Put the pork belly into hot water and blanch for five minutes. Remove and place in hot oil and fry.

2. Slice pork belly into 3cm x 1.5cm strips.

3. Heat oil in a saucepan. Add pork belly and stir-fry. Add ginger, spring onion, dark soy sauce, rock sugar and water. Cook for half an hour. Add Lingzhi and licorice root; stew for 1.5 hours.

Recipe courtesy of Chef Ku Keung from the Conrad Centennial Singapore. This article first appeared in NATURA magazine issue No.4.

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