Dong Po Lamb Belly

Total Time: 20 mins Preparation Time: 14 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 1/3 kg lamb belly, with rind
• 1 teaspoon salt
• 4 tablespoons rice or 4 tablespoons dry
• 6 tablespoons dark soy sauce
• 100 ml water
• 1 tablespoon soft brown sugar
• 4 spring onions, chopped
• 4 slices ginger, peeled (thick slices)
• 2 teaspoons cornflour, mixed with a little cold water

Recipe

• 1 wipe the belly lamb clean, and trim off and discard any ribs.
• 2 rub all over with the salt and set aside for two hours, then wipe any liquid off.
• 3 place the lamb in a saucepan, cover with cold water and bring to the boil, skimming. simmer for three minutes, then drain and rinse well.
• 4 place the lamb, rind-side up, in an ovenproof casserole dish.
• 5 mix the rice , soy sauce, water and sugar together and coat the lamb in this mixture.
• 6 add the ginger and spring onion, and bring slowly to a boil.
• 7 cover tightly, reduce the heat and simmer very gently for two hours.
• 8 you will have the best results if your seal the lid tight by crimping silver foil around the rim, and use a heat diffuser.
• 9 when the two hours are up, cool and refrigerate overnight.
• 10 next day, scrape off any fat on the surface.
• 11 place the lamb skinside down in a heatproof bowl that will fit inside a steamer and strain the sauce over the top.
• 12 cover with foil, place in the steamer over simmering water, and steam for two to three hours, checking the water occasionally so it doesn’t boil dry.
• 13 the lamb will be very soft, so turn it over very carefully to serve skinside up.
• 14 strain the sauce into a saucepan and bring to the boil.
• 15 mix the cornflour and water, and add to the sauce, stirring briskly.
• 16 pour the sauce over the lamb and serve with plenty of rice on the side.