Recipe:Tungpo Pork Adapted by Rudolf Hoehn-Saric
- 1-1/4 lb. pork belly in one piece
- 1 tablespoon wine
- 3 level tablespoons salt
- 2 spring onions (scallions)
- 2 tablespoons soy sauce
- 2 slices ginger
Trim pork into a precise square. Wash it and wipe it dry with a towel. Rub it with salt and let it stand for about 2 hours. Discard the blood tinged liquid.
Bring 5 pints (12 cups) of water to boil and blanch the meat in it. Rinse it free of scum and repeat the blanching with a fresh portion of boiling water. Place the pork skin side up in a pot with tight-fitting lid, adding soy sauce, wine, spring onions, ginger and 2 tablespoons water. Bring to the boil, than reduce the heat to very low and simmer for 2 hours, adding a little more water if necessary. Keep the amount of liquid as small as possible and do not keep uncovering the pot to see how the pork is progressing. Let it stew in its own juices.
Discard the spring onions and ginger. Place the square skin side down on a dish of soup plate dimensions; add the juices and cover it closely with foil or an overlapping plate. Steam it for 4 hours, until the fat is tender and can be cut with a spoon. Invert the square so that the fat is uppermost, and pour the juices around it carefully. Serve scored.