[Chinese - Shanghai "Tung Po" Pork Belly]

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?

[Chinese - Shanghai "Tung Po" Pork Belly]

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!

[Chinese - Shanghai "Tung Po" Pork Belly]

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

[Chinese - Shanghai "Tung Po" Pork Belly]

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