Authentic and Substantial Pork Don
Authentic and Substantial Pork Don

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, authentic and substantial pork don. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Authentic and Substantial Pork Don is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Authentic and Substantial Pork Don is something that I have loved my entire life. They’re fine and they look wonderful.

Retired Chef Fai, been receiving lot of request for pork version of that famous General Tso's Chicken. so, for those who like pork meat! here is the version. We're making Cantonese Char Siu BBQ pork! This is an awesome dish, and a worldwide favorite. We wanted to show you guys the traditional way to make the Char.

To get started with this particular recipe, we have to prepare a few ingredients. You can have authentic and substantial pork don using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Authentic and Substantial Pork Don:
  1. Make ready 400 grams Thinly sliced pork belly
  2. Get 2 Onion
  3. Prepare 1/3 Burdock root
  4. Make ready 800 ml Bonito soup stock (thin)
  5. Get 100 ml Soy sauce
  6. Get 100 ml Mirin
  7. Get 3 tbsp Sugar

However, the meat used for katsu-don is usually pork cutlet. Larb can be made with different. Travelling around the Indian subcontinent, Madhur Jaffrey samples the distinctive flavour, character and traditions of each region she visits. Over the centuries, this Braised Pork Belly Dong Po Rou dish has become very popular, and once you taste it, you'll know why.

Steps to make Authentic and Substantial Pork Don:
  1. Cut the burdock root into long thin shavings (easy if you use a vegetable peeler).
  2. Cut the pork belly and onions into bite-sized pieces.
  3. Put bonito soup stock, soy sauce, mirin, and sugar in a pot. Boil.
  4. Add pork belly and burdock root and boil. Skim off the scum. Simmer for 10 minutes.
  5. Add onions and simmer for another 10 minutes. Done.
  6. Add mitsuba, pickled red ginger or soft poached egg if you want.

Travelling around the Indian subcontinent, Madhur Jaffrey samples the distinctive flavour, character and traditions of each region she visits. Over the centuries, this Braised Pork Belly Dong Po Rou dish has become very popular, and once you taste it, you'll know why. The key is to pick a nice piece of pork belly—the piece I used is a bit on the lean side, but it should ideally have even layers of fat and meat. This is a detailed article about pork (the meat of domestic pigs), looking at its health effects and nutritional properties. These include smoked pork, ham, bacon, and sausages.

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