mpchen

HI: I first salted it for 2 hours, drain the liquid, then Blanched the Pork Belly in boiling water TWICE ( one minute each Blanching ). Then the Pork Belly was cooked in a 225 F low-temp oven with the marinade for 2 hours, followed by 4 hours of steaming....The result wasn't bad...just not as spectacular as I had DREAMED! What do you think?

I have tried out the Tung Po Pork Belly recipe you suggested and the result was OK. However I found the pork meat after 4 + hour of steaming to be rather tough. COuld this be due to overblanching or improper blanching on my part? I blanched them for about 1 minute twice in boiling water as suggested by the recipe...... What has been your experience with the recipe? Any insight to share? Thanks again for your help!

Thanks for the recipe I'll let you know how I make out with it

Hi there: I am desparately seeking a recipe for the famous Shanghai "Tung Po " Pork Belly. It is a variation of the Shanghai Red-roasted Pork Belly dish but better. I read an article in the New York Times in which the dish was mentioned by Ed Schoenfeld but I have no luck searching for the recipe on the net. Anyone out there can give me some pointers/advice? Thanks in advance! Best, Happy Halloween! Michael