Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray. Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here.
Cookbook Countdown #3 : Recipe No. 5 - Dongpo Pork with Braised Potatoes
from my selected cookbook for this month, My China by Kylie Kwong
This is for pork belly fans! If you are thinking of making this dish, do not skip the first step, on how to remove the impurities from the pork belly pieces. You would be surprised at the amount of scum that appears in the water. There's some sugar used in the recipe, but I have omitted that as I prefer salty dishes to sweet, it's all a matter of preference. And as for the potatoes, I've only added them in during the last 25-30 minutes of braising the pork belly, as I thought that if I braised the potatoes for 50 minutes, they will be mashed potatoes instead!
Dongpo Pork with Braised Potatoes
(My China, by Kylie Kwong or here)
Serves 4-6 as part of a shared meal
750gm (1lb 8oz) pork belly, cut into 1cm (1/2 in) cubes
5cm (2 in) piece ginger, cut into thin strips
4 tablespoons Shao Hsing wine
4 tablespoons peanut oil
375gm (12 oz) potatoes, peeled and cut into 1 cm (1/2 slices)
3 tablespoons Shao Hsing wine, extra
4 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons brown sugar (omitted)
5 cups water
To remove any impurities from meat, place pork belly in a large pan or stockpot, cover with cold water and bring to the boil. Simmer for 5 minutes, then drain, discarding water. Rinse pork thoroughly under cold running water and drain well.
Combine pork with ginger and Shao Hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
Heat half the peanut oil in a hot wok until surface seems to shimmer slightly. Add half the pork and stir-fry for 4 minutes. Remove pork with a slotted spoon and drain on kitchen paper. Add remaining oil to wok with rest of pork and stir-fry for 4 minutes.
Return all pork to wok, along with potatoes, and stir-fry for 2 minutes. (I added the potatoes during the last 30 minutes of cooking). Add remaining ingredients and simmer gently, covered, for 50 minutes or until pork is tender. Serve immediately.
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