Braised Pork Belly Dong Po Rou
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 50 mins
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Servings
8
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Calories
590 kcal
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Course
Main Course
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Cuisine
Chinese
Braised Pork Belly Dong Po Rou
Description
This recipe simmers a whole slab of pork belly that is first blanched to remove impurities and then cut into sizable pieces. The pork is placed skin-side down over a bed of scallions and ginger slices in a pot, which infuses the meat with their aromas during the long cooking process. A mixture of Shaoxing wine and two types of soy sauce creates a deep umami-rich braising liquid. Rock sugar adds a gentle sweetness that helps create a sticky glaze as the dish cooks.
The pork is simmered gently for 90 minutes without stirring, allowing the flavors to meld and the pork to become tender while maintaining the skin's texture. The careful layering and slow braising technique produce a dish with a balance of soft meat and fragrant sauce enhanced by aromatic vegetables.
Ingredients
- 2 pound pork belly 900g, slab of
- 3 scallions washed and cut in half lengthwise, bunches
- 8 lices ginger
- 2 cups Shaoxing wine
- 2/3 cup soy sauce light
- 2 1/2 tablespoons dark soy sauce
- 4 - 5 oz. rock sugar (depending on desired level of sweetness)
Instructions
- Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows you to more easily cut the pork belly into same-size pieces. Cut the pork into 3 x 3 inch pieces. You can also make them 2 x 2 inches if you like them smaller. Set aside.
- In a medium clay pot (preferably) or a medium (4-quart) regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.
- Next lay the pork belly skin-side down on top of the ginger and scallions. Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.
- Now cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes. No need to stir.
- After 90 minutes, you have 2 choices:
- Turn the pork belly skin-side up in the pot, cover, and let simmer for another 90 minutes. With the heat at the lowest setting, there should be plenty of liquid in the pot to cook the pork through the entire process––no need to add additional liquid.
- Transfer the pork to a heat-proof plate, skin-side up (I used the small clay pots you see in the photos). Drizzle with some of the braising liquid, and place in a steamer for another 90 minutes.
- Both methods should yield tender, delicious results! When serving, transfer the pork pieces to a plate. At this point, you can heat the braising liquid in a saucepan to reduce the sauce and drizzle it over the pork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 60g | 92% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 82mg | 27% |
| Sodium | 489mg | 20% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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