RICE COOKER HACKS – Chinese Braised Pork Belly dong po rou Recipe [东坡肉]

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Dong po pork (simplified Chinese: 东坡肉; pinyin: dōngpōròu) is a classic Hangzhou dish. The pork belly is cut thick, about 1.8 inches square, and consists equally of fat and lean meat. After a long time simmering, it is so tender that you can literally scoop it with a spoon.

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*HISTORY*

Back to Song Dynasty, famed poet Su dong Po was working in Hangzhou, he finds out that Hangzhou people don't like to eat pork because it is too fat that they don’t know how to cook it. Su dong po likes to drink, so he decided to use wine instead of water to braise the pork. It was curious trying but turns out amazing. The wine balance out the fat of the pork belly, so no matter how fat the pork is, it doesn’t taste greasy. Then he shared it with local people which is the reason it becomes so famous now.

*INGREDIENTS*
1 pound [453grams] of pork belly
4 tbsp of light soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: https://geni.us/wABlLXf]
2 cups of shao xing wine [Amazon Link: https://geni.us/3hdHAM]
2 tbsp of sugar
2 tbsp of red yeast rice (color option) [Amazon Link: https://geni.us/gbhJJT2]
some spring onion
10 slices of ginger
8 cloves of garlic
some water