Braised Pork Belly (Dongpo Rou)

Name: Braised Pork Belly (Dongpo Rou)
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 people
Ingredients: clay pot, Dutch oven, or stainless steel pot; 1 lb (500g) pork belly; 1 tablespoon oil; 1- inch (2.5cm) peeled ginger; 3 talks scallions; 4 tablespoons soy sauce; 3 tablespoons dark soy sauce; 3 ½ tablespoons Shaoxing wine; 1 oz (30g) rock sugar; water; sugar

User Reviews

4.8

27 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
4 people
Calories
376 kcal
Course
Main Course
Cuisine
Chinese

Braised Pork Belly (Dongpo Rou)

Kelsey Carr

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Dongpo Pork, or Chinese Braised Pork Belly, is a delicious dish that’s all about rich, savory flavors and tender, melt-in-your-mouth goodness. My easy recipe slow-cooks it in a blend of soy sauce and rice wine, making it a must-try for any pork belly lover!

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Ingredients

Servings

Equipment:

clay pot, Dutch oven, or stainless steel pot

Ingredients:

1 lb (500g) pork belly
1 tablespoon oil
1- inch (2.5cm) peeled ginger cut into 3-inch (6-cm) lengths, cut into slices
3 talks scallions
4 tablespoons soy sauce
3 tablespoons dark soy sauce
3 ½ tablespoons Shaoxing wine
1 oz (30g) rock sugar lightly crushed or 2 ½ tablespoons (40 g) brown sugar
water about 2 cups, enough to cover the pork belly
sugar to taste, optional

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Instructions

Bring a pot of water to a boil. Add the pork belly and boil for 5 minutes. Discard the water, remove the pork from the pot, rinse it, and pat it dry. Cut the meat into 2 1/2-inch (6-cm) squares.
Heat a clay pot or stainless steel pot with oil. Stir-fry the ginger and scallions until aromatic. Arrange the pork belly pieces skin side down in the pot.
Add light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, and add adequate amount of water just to cover the pork belly (about 2 cups). Bring it to boil and cook for 5 minutes.
Turn the pork belly over with the skin side up. Lower the heat to low, cover the pot with its lid, and braise for 20 minutes.
Continue braising for about 60-80 minutes, or until the pork belly reaches your desired tenderness. Adjust seasoning with more sugar to taste, if desired. Serve immediately with steamed rice or steamed buns (mantou).

Notes

Choose the Right Pork Belly: Use thick, even pieces with both fat and lean layers for the best texture.
Use the Right Cookware: Using a clay pot for this recipe enhances flavor absorption and ensures even, gentle cooking, resulting in tender, flavorful pork belly with a rich, glossy sauce.
Use Aromatic Spices: Use ginger and scallions in abundance to infuse the sauce with rich aromas.
Be Patient: Braise the pork slowly for at least 2-3 hours to achieve the melt-in-your-mouth texture.

Nutrition Information

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Serving 4people Calories 376kcal (19%) Carbohydrates 9g (3%) Protein 12g (24%) Fat 63g (97%) Saturated Fat 24g (120%) Cholesterol 81mg (27%) Sodium 955mg (40%) Sugar 7g (14%)