Our teenage chef whipped up braised Tung Por Yoke (Dong Po Rou) for dinner tonight. And we were all her willing and happy guinea pigs again. She’s been wanting to try this recipe for a long time but we kept getting food from hubby’s shop, thus she had to postpone trying out this recipe umpteen times.
For a first timer, this dish was very well executed – it’s a mouthwatering bold and bright reddish brownish oink oink dish with the red colouring coming naturally from red rice yeast.
The 5-layer pork is first simmered in the sauce for about an hour, in low fire. We used a clay pot for this step.  She tied the pork block with the recycled hemp strings from the bak zhang that we had for lunch 😬
Then the pork is transferred to a Staub cast iron pan and steamed on a bamboo rack on high heat for another hour.
Give in to temptation! This Dong Po Rou is mind-blowingly delish. Even the foodie hubs who’s very stingy with praises gave the thumbs up.
We also had zucchini omelette and cili fish from Catermate.
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I’ve done that pork recipe too except no red yeast ( wouldn’t know where to get it here); so good and so sinful!
Hey Chris
Red rice yeast is not a necessity. Just a few drops of thick/black soy sauce will give the pork a nice brown color. Of if you have beet root, you could trying using the juice. Yes, it’s so yummy and sinful. Goes so well with mantou or even bread. Yums!