Dong Po Rou (Soy Sauce Pork Belly) Recipe - with Kikkoman

[Music] whoa hi i'm dr leslie tay and welcome back to my kitchen today we are gonna do tong poro so for this dish we need some pork belly i got two slabs here they're about one kilo each of course if you don't do so much you can always do one kilo of pork belly but you know it's to take you so many hours to do i find that it's better to just do one big batch you can always keep it in the fridge and eat it later first thing we got to prepare is the surface of the pork belly the skin side right sometimes we've got little bits of hair and we need to really clean it nicely so what we do is we get a pan we heat up a pan and sort of you want to sear the skin side of the pork on the hot pan just to burn off all the hairs and also the most the outermost layer of the of the pork belly this is going to make it nice and shiny and smooth if you have a glove it might burn yourself if you don't put on something and the gloves also help to help to grip the pot okay so it's about quite hot you can hear the sear so you're gonna apply pressure on the whole piece of pork so that the the skin side will sear nicely you can see it's starting to bubble there so this will get rid of any hair and all the other impurities that are still sticking on the surface of the pork skin [Music] so this is about done as you can see it's just a little bit charred all of the surface of the skin has gotten that nice golden color now we just cool the pork down so next what we're going to do is we're going to use some steel wool and we're just going to scrub the skin and clean up all that surface layer this is an extra step you do just to make sure that you clean up all the yucky stuff on top of the skin because as i said right this dish is all about that skin it's got to be smooth it's going to be yummy melt in your mouth so you gotta really put some effort into getting the skin really nice and smooth of course you can also use a shaver and shave but don't use one that's useless in fact the easiest way to make braised pork right is just take the pork belly slice it into cubes just put it into a pot and put all the sauce in but that won't be called tong poro tongforo is actually a very specific dish invented very long ago and the steps in tongforo a three-step process brace first and then steam later so you can see the skin is so nice and clean that's what we want okay so the first step is to boil the pork now this step basically is to firm up the pork so that we can cut it nicely right put some water now make sure you don't put the cold pot into a hot boiling water because if you do that all the all the muscle fibers will suddenly contract right you don't want that you wanna you want to bring it to a boil gently not boiling hot but just simmer slowly until the all the meat is nice and firm up so that we can cut it so as the pork is boiling i'm gonna prepare the sauce we're gonna caramelize the sugar first so this is some rock sugar i'm just gonna put a bit of water by caramelizing the sugar we bring out the flavor of course you can skip this step there's a lot of steps in this recipe you can actually skip but you know every little step you take actually adds another layer of flavor to the sauce and to the final product you can smell the caramel already and then now the most important ingredient the soy sauce so we're using kikkoman a naturally brewed soy sauce this soy sauce got a really nice aroma especially when you put it into the caramel sugar put it in with soy sauce it's good to actually cook it first because as you cook the soy sauce the aroma is released you can smell it once you can smell that beautiful soy sauce aroma put in the rest of the ingredients so this is a bit of chinese wine and just a bit of water so later on we're gonna add more water when we boil the pork just but you imagine that at the end of the recipe right you reduce everything down to this amount of sauce for your pork at this stage it should be a little bit more salty and sweet than what you like because we're gonna add more water so put this aside so we're gonna add in some chinese wine a few slices of ginger spring onion this is all gonna help to take away that pocky smell you know these are ways that you can do to eliminate the smell [Applause] okay i'm going to prepare some of the aromatics as well this is some ginger you all know of course the best way to peel ginger is if you're using a spoon right you just scrape off the skin ginger and shallots are important because the ginger really helps to enhance the flavor of the overall braising sauce and it just tastes good ginger is a lot perfect match for pork i'm just gonna cut off the white parts of the shallots because i'm gonna i'm gonna sear this first before it goes into the pot so you got some the white parts of the scallions i'm just gonna slice a few pieces of this ginger we're gonna saute the ginger and the green onions now again this is gonna add another layer of flavor so you wanna get that kind of nice golden color so again i'm just showing you all the steps here that can add extra flavor to your dish but depending on you how much you want to do this can actually go straight into the pot without the sauteing it's a lovely aroma and all the smoke coming out so this is done so the pork has been going on for about half an hour so it's uh nicely firm now it actually is cooked right through already you can put your chopsticks in alright now we're gonna cool it down okay now this step is basically to firm up the meat so it's easier to slice next step we're gonna slice the pork just imagine how you're gonna serve the pork later on i'm gonna put into this small little clay pot so i'm just gonna have it half [Music] like that see it's almost cooked all the way through so it's easy to slice that's why we do this step i'm gonna cut it into quarters like this but i'm not gonna cut it all the way through why because uh when you cut it all the way through you try to put it back again doesn't look as if everything fits nicely so i'm just gonna cut halfway to about that level into there this way the same [Music] so later on when it cooks the sauce can still get into the pork but it still remains one piece like this is easier to handle [Music] okay now it's time to braise it we got this nice sauteed ginger and green onions some more of the green onions we just spread it out okay and then the pot goes in so we're gonna put in the sauce that we prepared earlier and just going to add water to cover the pot so this part you basically can cook it on the stove top but make sure the heat is very very low because you only want a gentle simmer if it's too furious the meat is going to contract but what we're going to do is we're going to put it in the oven in the oven the heat is actually very gentle and goes all around not just from the bottom it's easier way of cooking or anything that needs to be braised a long time so after two hours in the oven the the pork is basically braised already but we still want to have one more step to make it really really milk in your mouth soft so actually after the second stage you can put the whole pot into the fridge in that way you marinade it overnight in the braising sauce always ask this question why you have to braise and then steam why can't you just brace all the way i tell you if you brace all the way you want the pop the pot will be so soft that everything will be falling apart that's why the last stage you need to steam in order to make sure that the pork still remains one piece and yet when you pick it up right everything is just gonna melt so this part of steel has cooled down already gently because it's already very soft at the moment gently remove the pork and put into this make sure you don't break it it's actually very very soft already if you're gonna continue to cook this in the pot with all the water inside you're gonna break it apart which is not what we want some people even stimulate three hours but we're just gonna do two hours all right so you can put this and what we need to do is to strain some of the sauce so we're gonna put in a little bit of this sauce okay and then we're gonna put this into the steamer all right you want to make it look nicer right during the steaming process make sure the sauce comes out to touch the top of the pork you see so that it gives you a nice color then after two hours the pot will be turned into a nice sublime knot in your mouth heaven [Music] so two hours later our pork is done look at that oh okay so now we're gonna just uh reduce the sauce into a nice glaze yeah as this is reducing just put some broccoli the broccoli will help to get the pork looking much nicer and you have to eat your greens so as you can see it's all nicely prepared and we're just going to reduce this sauce and pour it on top it's a lovely way of displaying your tongue don't you think i know you're thinking so much work really worthy or not there's only one way to find out you gotta do it and try so here's another tip for you while you're reducing the sauce right you wanna give it a taste because basically the sauce is quite diluted so you want it to taste just the right amount of salty sweet once it's reduced and it tastes good we're gonna put in a little bit of corn flour just to thicken it up okay so one final trick is to add a little bit of gloss you can put in some mirroring this will add a nice sheen to it okay it's all done so this is my tong poro made with tikkaman soy sauce let's eat [Music] the pork is really very soft you can actually cut it with a chopstick but if you want to make it nicer just use your scissors now you can cut it into four so that it looks nice [Music] yeah baby this is it look at this this is the ultimate so soft so wobbly let me see that raw wow look at that sauce gives it a nice pong bar flavor soy sauce really brings out the aroma of the pork so well you really have to try this i hope yeah until the next time happy cooking you

Channel: ieatishootipost

Views: 370,513

Keywords: ieatishootipost, food, singapore foodies, kikkoman, dong po rou, pork belly recipe, home cooking

Id: mbdqKfbS8dk

Length: 12min 30sec (750 seconds)

Published: Fri Mar 05 2021