So I stopped in at Venezia's on Germantown Pike to see if they had any pork bellies with skin on. As it happened, they were sent some by mistake and I happily grabbed two pounds, took it home and prepared Dongpo pork out of the magnificent Fuchsia Dunlap cookbook, "Land of fish and rice".
The instructions were clear, and when I didn't have the precise tool (a Chinese cleaver to smash the ginger and green onion), I improvised (meat tenderizing mallet). It also called for a bamboo mat to lay down in the pan, but a trimmed piece of parchment paper was just fine. I laid everything in the pan as directed, brought it to a boil, and after a couple of minutes, lowered the heat and covered it.
No special cookware necessary; I used a Farberware six quart saucepan that we've owned since the early days of our marriage (and it's still my go-to pot for chili, soups, stews, etc.).
The end result was pork belly that melted in my mouth. The sauce, in the words of the cookbook, was light and slightly syrupy, and fragrant with the ginger and onion, never overpowering. Best eaten in small quantities. Delicious.
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