Dongpo pork (Dōngpō) ròu) from All Under Heaven: Recipes from the 35 Cuisines of China (page 114) by Carolyn Phillips

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Notes about this recipe

  • chawkins on January 17, 2018

    The pork was definitely melt-in-your-mouth tender. However, even though there was no vinegar used in the recipe, there was a vinegar taste to it. May be it was the sherry that I used for the rice wine. I had 3/4 lb of pork belly, so I just used 3 cups each of wine and water, but I kept the amount of everything else the same, which I thought ought to be okay since I used low sodium soy instead of regular, I also added a tsp or so of dark soy for color.

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