Dong Po (chinese Lamb Belly)

Ingredients

• Servings: 6
• 1 pound raw lamb belly
• 3 tablespoons vegetable oil
• 1/4 cup light soy sauce
• 1/4 cup dark soy sauce
• 1/2 cup chinese rice cooking wine
• 3 1/2 ounces chinese rock sugar
• 1 (1 inch) piece fresh ginger, peeled and grated
• 8 spring onions, sliced

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• slice the lamb belly into 2-inch wide strips. bring a large pot of water to a boil, and stir in the lamb slices; reduce heat to a simmer, and cook the meat for 10 minutes. remove from the water, and blot dry with paper towels.
• heat the vegetable oil over medium-high heat in a large wok, and brown the lamb strips well on all sides. lamb will splatter - use a splatter shield for this step.
• while lamb is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. bring the mixture to a boil, stirring to dissolve the sugar. reduce heat to a gentle simmer, and lay the lamb strips into the liquid. cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. add water as needed to keep the liquid from going completely dry.