This modern recipe for steamed belly of pork is named after the twelfth-century poet, courtier and gastronome Su Dungbo. He is not thought to have invented the dish, but it has the simple natural flavors which he praised so highly and which became associated with his name.
Serves 2
Ingredients:
8 oz. fat belly of pork with the skin
1 tbsp. soy sauce
oil for deep frying
Seasoning sauce:
2 tsps. Rice wine
1 tsp. sugar
1 tbsp. soy sauce
Pinch of five spice powder
2 cloves of garlic, crushed
Directions:
1. Put the pork into a saucepan with enough water to cover, bring to the boil and simmer for 40 minutes.
2. Remove from the water and paint the pork skin with the soy sauce. Then, very carefully, put the pork, skin-side down, into deep hot fat. Cover the pan with a lid for the fat will spit.
3. Fry for 2 minutes, then put the pork into a bowl of cold water and soak for 5 minutes.
4. Cut the meat into slices 1/4 inch thick and arrange the in a bowl, skin-side down. Pour the seasoning over and steam over a high heat for 1 1/2 hours.
5. When cooking is finished, carefully pour off the gravy and reserve. Cover the bowl with plate and reverse it quickly to put the pork, skin side up, on the plate.
6. Adjust the seasoning of the gravy and pour over the meat. Serve very hot.
