1 kgpork belly1 tbsppeanut oil2 cmpiece of ginger, thinly sliced50 gmrock sugar (see note)185 ml (¾ cup)light soy sauce1 tbspmushroom soy sauce (see note)125 ml (½ cup)Shaoxing wine2star anise1cinnamon quill2pieces of dried mandarin peel (see note)100 gmshiitake mushrooms10 gmdried black cloud ear mushrooms, soaked in warm water for 5 minutes to rehydrate (see note)To serve:steamed red rice (see note) Siamese watercress and cucumber salad1 tbsptahini or Chinese sesame paste1 cmpiece of ginger, finely grated1clove of garlic, finely chopped1½ tbsplight soy sauce1 tbsprice wine vinegar1 tbspcaster sugar1bunch of Siamese watercress (see note)1telegraph cucumber, halved lengthways, seeds removed, then halved widthways and sliced lengthwaysTo serve:sesame seeds
Preheat oven to 150C. Bring a large saucepan of water to the boil, add pork and cook for 10 minutes. Drain. Heat oil in a casserole over high heat until smoking. Add pork and cook, turning, until light golden (3-5 minutes). Add ginger, cook for 1 minute, add 1.25 litres water, sugar, combined soy sauces, wine, star anise, cinnamon and mandarin peel and bake in oven, covered, until very tender (3 hours). Add combined mushrooms and cook until mushrooms are soft (10 minutes).
For Siamese watercress and cucumber salad, combine tahini, ginger, garlic, soy, vinegar and sugar in a small bowl. Combine watercress and cucumber in a serving bowl, drizzle over dressing, toss to combine, then scatter with sesame seeds. Serve tung po pork with steamed red rice and salad to the side.
Note Rock sugar, mushroom soy sauce, dried mandarin peel, dried black cloud ear mushrooms, red rice and Siamese watercress are all available from Chinese grocers.