Dong Po Rou (Soy Sauce Pork Belly) Recipe - with Kikkoman

Dong Po Rou is one of my all-time favourite comfort dishes! It is a dish that is simple to make, but can be quite time consuming. However, it is definitely worth the effort! I made this dish during Chinese New Year, and it was met with uproarious sounds of approval. My daughter keeps begging me for more!
For full recipe, please refer to: bit.ly/iCookDongPoRou
INGREDIENTS:
Pork Belly 2 Slabs- bit.ly/AWSPorkBelly
Gp A
Chinese Wine 50ml - bit.ly/LazChiWine
Ginger slices x 6
Scallions x 2
Gp B
Kikkoman Natural Brew Soy Sauce 200ml - bit.ly/LazKikkomanSS
Wine 200ml
Rock sugar 200g
Water 200ml
Ginger slices x 10
Scallions x 4
METHOD:
1. Pan sear skin side of pork belly on hot pan until its golden brown
2. Cool in water and scrub with steel wool
3. Place in pork belly in cold water in a pot, add ingredients in Gp A and bring to a boil, lower heat to a gentle simmer for 40mins
4. Remove pork and cool in water
5. Slice pork belly into desired size to fit steaming bowl. Slice pork into 3-4cm quarters, but don't cut all the way through
6. Add rock sugar to pot with 2 Tbsp water and slowly heat to caramelize the sugar
7. Add Soy sauce first and fry for a while. Once you smell the aroma add Chinese wine and water.
8. In a pan heat oil and fry ginger slices and white part of scallions
9. Place the ginger and scallions on the bottom of the pot
10. Place the pork belly in the pot
11. Add prepared braising sauce and enough water to just cover the pork
12. Preheat oven to 120°C.
13. Bring to a simmer then place in oven for 2 hours.
14. Remove pork slabs from pot and place in small pot for steaming (You can leave it to cool place it in the fridge overnight at this stage until you are ready to eat)
15. Sieve and reduce the braising liquid to half and pour over pork
16. Steam for another 2 hours
17. Thicken the gravy with cornflour slurry if it is still too runny
18. Serve with greens like broccoli or Shanghai greens
Click for more Kikkoman recipes - bit.ly/ieatkikkomanrecipes
Happy cooking!
This recipe is brought to you by Kikkoman Singapore. Hope you enjoyed the video.
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Never Waste Your Calories on Yucky Food!

[@nkai67]

Each steps to me is what makes the dish so authentic & delicious. Skipping a step deprives the dish from being whole & it won't be so tasty. Thank you for sharing your version. I love to learn & explore.

[@ieatishootipost]

Most welcome!

[@Improver12]

You are a global chef following you from Iraq 🇮🇶

[@ieatishootipost]

thanks so much!!

[@bernardjameswilson]

My grandma used to make this every time she visited. She's been gone for 12 years now. Mom tries her best to replicate it when there's a special occasion but it's just not as good.

[@ieatishootipost]

Yes, its that special touch!

[@Impopeye]

This is a favorite of my father. He’s was born in Canton 83 years ago and is very old school and traditional when it comes to authentic Chinese cooking. I will make this for him.

[@ieatishootipost]

Hope he will enjoy it!

[@juliewong8171]

This looks so good! Thank you for sharing the recipe!

[@ieatishootipost]

Our pleasure!

[@lindachen5179]

The chef is great. thank you for the explanations of all the why and optional short cuts. Really beautiful recipe and I love the clear pans. . like a type of corning ware, but clear. Dr. Tay has hands if steal ~ handling all the hot stuff bare. Thank you again! Happy holidays to you and yours.

[@ieatishootipost]

Thanks for your kind words!

[@jachinhuang4694]

Epic! Because of you now I bought so many bottles of Kikkoman!

[@ieatishootipost]

Glad you like the recipe!

[@genghissu1185]

If anyone has never tried Dong Po Rou they are missing out! so soft and tender and will reduce you to tears when it is all gone! got my mouth watering, I don't get to make this more than twice a year, so good to see a traditional meal cooked by a culinary Si Fu 👍👍👍👍👍

[@ieatishootipost]

Thanks very much! But, I am no si fu, merely an enthusiast.

[@phalkunsot131]

Thank you so much for sharing I love you technic and written recipe 😊

[@ieatishootipost]

My pleasure 😊

[@meimeiwong7246]

哇賽,absolutely scrumptious, gonna to try it out. Thank you Dr. Lesley soooooooooo much for sharing your recipe.

[@ieatishootipost]

You are welcome! Glad you enjoy them!

[@bbanaji1]

Outstanding. Great eye for detail

[@ieatishootipost]

Thanks!

[@user-hq9wh9hq7n]

Never had this but forsure going to try this. Great video great tips

[@ieatishootipost]

Thanks! Hope you like it!

[@domejutakanorn4270]

Thank you chef 🙏😊it’s great menu and I’ll try cook follow you recipe 😊

[@ieatishootipost]

All the best!

[@larrysmith9315]

I Love this Guy!

[@ieatishootipost]

Love you too!

[@victorpng45]

Great taste

[@ieatishootipost]

Thank you 😋

[@meteora8888]

Love how you explain why certain steps are done. Learning a lot. Thanks!

[@ieatishootipost]

Glad you found it helpful!

[@alexnharry]

Mmmm... Yummy..

[@ieatishootipost]

yes it is 😋

[@baskarawibawa]

thankyou very much sir!

[@ieatishootipost]

Most welcome!

[@umbrax1217]

I love this guy. Amazing way of explaining everything so perfectly. A recipe is only as good as the chef explaining it 😇 I love that he has it all down to a very specific science to make sure everything is perfect. Tnank you for sharing your art

[@ieatishootipost]

Thanks for your very kind words!

[@umbrax1217]

Of course, just stating as i see it! 🤩 ​@ieatishootipost

[@judytan3301]

My first time cooking Dong Po Rou and it was super delicious, thank you for sharing your recipe and as always the clear instructions and great tips. Love your channel.

[@ieatishootipost]

Thanks!

[@celestialstar124]

I really enjoy watching your cooking videos

[@LeslieTay]

Thanks!

[@ktan6738]

Best food blogger. Deserved more subscribers!

[@ieatishootipost]

Thanks for your support!

[@dianaNia81]

@@ieatishootipost and so handsome too❤️

[@harbourdogNL]

Spectacular!

[@ieatishootipost]

Thanks!

[@rumelsadventuresandfoodvlo2927]

WoW!!!! I knew i have to cook this but after watching this video i REALLY have to cook this today!!! thank you for sharing!!!🇮🇪🇵🇭

[@ieatishootipost]

Hahaha! Looks like you're destined to have some Dong Po Rou!

[@rumelsadventuresandfoodvlo2927]

@@ieatishootipost Yes Sir... i was a on a look out for a easy to follow recipe and i found yours and i am going throught your videos... thank you for sharing and keep safe...

[@ieatishootipost]

@@rumelsadventuresandfoodvlo2927 Most welcome!

[@peterangelov4658]

Great video. Can't wait for your channel to blow up. You deserve it

[@ieatishootipost]

Thanks a lot!

[@gwendobeckly7540]

WOW

[@ieatishootipost]

Thanks for that wow!

[@Potomacstud]

Superb doc , the best..

[@LeslieTay]

Thanks!

[@kensim8378]

OMG thisisthebest pork slicesi hve evereaten theslicesjustmeltsinyourmouth

[@ieatishootipost]

Glad you like it!

[@jammcg3455]

I love your commentary.

[@ieatishootipost]

Thanks!

[@graciecanil8482]

Very good explanation, lovely to find your channel.

[@ieatishootipost]

Thanks and welcome!

[@ifounditigotit]

Yummy yummy 😋

[@ieatishootipost]

Tummy tummy!

[@anitang3287]

I keep droolong

[@ieatishootipost]

Hahaha 😝

[@akme9506]

I enjoyed watching you do the cooking….the laugh adds up the pleasure of making a good recipe. I really don’t like watching the chef talking but I seemed to enjoy the video till the end. Yea lots of work but I want to do this and let you know how it turned out to be like.

[@ieatishootipost]

Thanks for your positive affirmation! Hope your pork belly turns out well!

[@MissEngland_Princess41]

Nice one.i actually watch all the videos while I'm cooking braised pork belly ..big helps thanks to you ✅

[@ieatishootipost]

Glad to be of assistance!

[@exodusjohn9050]

Very good tutorial, i always wanted to try that but didn't have a chance

[@ieatishootipost]

Thanks hope you get the time to try it out soon. You won’t regret it. 😀

[@rogerrubio5055]

Your great man

[@ieatishootipost]

Glad you like the recipe!

[@apefu]

Wow! This is super interesting! Dong Po Rou is one of my all time favorite dishes, yet there are so many differences in method in this video (only ingredient difference is star anise) from how I learned but the differences makes a lot of sense to me! I will definitely try this after Christmas! Many thanks :)

[@ieatishootipost]

Glad it inspired you to make it!

[@jessieng2895]

Huh looks yummy.

[@ieatishootipost]

Tastes as good as it looks!

[@medringuy3009]

Wow ,you are amazing,putting lots of time and hardwork in cooking braised pork belly, even we just saw your cooking technique and the finished dish,without able to taste it, I know it’s very tasty and yummy delicious.more favorite Chinese dishes to show in the coming,thank you. .

[@ieatishootipost]

Thanks for the kind words!

[@nicholepalmer9708]

I subscribe because of this comment ☺️

[@ieatishootipost]

@@nicholepalmer9708 Thanks for your support!

[@fandtmedia9887]

Superbbb

[@ieatishootipost]

thanks!

[@cindyyan9851]

You are so funning! That looks amazingly good.

[@ieatishootipost]

Thanks

[@annepatricia1053]

Chinese food is my favorite mostly I love to eat pork belly SO yummy

[@ieatishootipost]

Best part of the pig!

[@cyrusochaya6367]

Watching from the Pearl of Africa-Uganda

[@ieatishootipost]

Thanks for watching!!

[@patriciawong1924]

Oh gosh!! I watched this at 11pm. My tummy is making horrendous sounds now. Oh.... you are killing me. I better subscribed and go to bed. Thanks for sharing your recipes. Cheerio.

[@ieatishootipost]

Muahahahahah!

[@blkoay]

Great tutorial.

[@ieatishootipost]

Glad you liked it!

[@georgecalvintharcisius586]

Fantastic chefyyyyyyyy... I made this few times turn up heavenly. ❤❤❤❤❤❤❤❤

[@ieatishootipost]

So glad you like it! Thanks for letting us know!

[@raymondreyes9495]

Marvelous piece of meat. Excellent job. You are like the Rolls-Royce of the kitchen congratulations

[@ieatishootipost]

Glad you like it!

[@judilynfitz5863]

Wow thanks for speaking English, New subscriber here. I'm been cooking it wrong! Thank you very much for the informative video.

[@ieatishootipost]

Most welcome!

[@yeyo9404]

I think sauté all the stuff like that is the only way to go all those steps make the final product perfect 👌 I’m all for taking my time to do all the small things

[@ieatishootipost]

Yes, all the little steps count!

[@Gerry10messi]

Terbaik bro...mantap bosku 👍👌😁🤩🥰😁

[@ieatishootipost]

Terima Kasih!

[@dchxq]

Fantastic video, thanks! The explanations for each step were so helpful for building up my general cooking knowledge. One question though, did you cut to a second batch between 9:50 and 9:57? They look so different. And what do you do differently to make it come out like the latter? I've made this dish before and it usually looks like the former.

[@ieatishootipost]

You are certainly very observant! Yes, because we had only one afternoon to film and the whole process actually takes longer, I was working with two batches. One which I had cooked the day before!

[@dchxq]

@@ieatishootipost Makes sense! But what did you do differently with the second batch?

[@ieatishootipost]

@@dchxq It was just in the fridge so the fats are hardened.

[@jenniemadaiton8585]

Hello Dr. Chef where did you buy your pot for steaming? I would like to buy those it is so nice for the presebtation too hahaha. Love watching your cooking videos very easy to follow steps by steps. Thank you!!!!

[@ieatishootipost]

Oh the pot is a Visions Pot. You can buy them from the big department stores or online!

[@traciestrada867]

I’ve watched a lot of pork belly videos. Your video was really fun to watch, informative and intriguing. Plus You are handsome and funny. Good Luck to you in your future endeavors ❤

[@ieatishootipost]

Thank you very much for your kind words! 😊

[@MegaMackproductions]

I recently tried making Braised pork belly. I didn't Steam it, just braised it for about 2 or 3 hours till I could poke through with chopsticks. Definitely will be making it again.

[@ieatishootipost]

Pork Belly is just the best cut of meat for braising!

[@MegaMackproductions]

@@ieatishootipost pork is definitely the best meat too. It's so versatile and delicious.

[@dox0wallisian933]

👏👏

[@havokmusicinc]

good recipe uncle. I will add star anise to my marinade and some dark soy sauce for color

[@LeslieTay]

Enjoy!

[@darknessblades]

My first attempt was roughly 80% successful. I nearly burnt it, but was able to recover by adding water. since I did not pay attention enough as I had the stove set to low. It still came out decent. slightly salty. [even though I did not add any extra salt, other than a small amount of soy sauce] Yet it was still that melt in your mouth feeling Will have to get a smaller emailed cast Iron pot since the one I used was waay to big. mostly as I make only a batch for 1 person.

[@ieatishootipost]

It'll be perfect the next time!

[@sweatbeatssydney3126]

Hi Doc, another great video. Love that pot you used to plate up. May I know where you got it?

[@ieatishootipost]

I think they were from ToTT.

[@harbourdogNL]

Does that pot have a particular name? Wondering if I can find it in any Chinese stores Toronto or Vancouver.

[@ieatishootipost]

@@harbourdogNL Its a Japanese Cast Iron Pot. I am sure you can easily find it in Japanese Kitchenware stores.

[@ChorohanaJapan]

Thank you sharing . You are really so good ! I am going to order the pork with Amazon . Hard to buy pork with skin here ( Osaka) . Need to go to Korean town or Chinatown . These days can order online with extra charge .

[@ieatishootipost]

Happy cooking!

[@Nassimacuisine69]

big big like soooo amazingggg machallah

[@ieatishootipost]

What is Machallah?

[@mannsengshoo1657]

If you often make the dish. Use a electric steamer with auto timer Using gas more expensive and have to look fire.

[@ieatishootipost]

Yes I agree!

[@alessiot.7642]

Ok onion spring are diffent things but... okay?! However this is an awesome recipe! Good job! 😊

[@ieatishootipost]

Thanks!

[@donmcdonald4874]

I like the idea of sautéing the ginger and scallions. Is the skin not tough and chewy? Can it be done in the instant pot?

[@ieatishootipost]

Yes, you can do it in an instant pot. You don’t eat the ginger and scallions, so it doesn’t matter if the skin is chewy

[@meowtrox1234]

Cool guy la!

[@ieatishootipost]

Thanks!

[@eltrunk5401]

Ok. Very good lah. Thank you. 😂😂😂

[@ieatishootipost]

Welcome!

[@g.h.7661]

Love this & can’t wait to make it myself! But I was confused when he did the aromatics- he mentioned shallots & ginger are perfect for pork but then pointed to the scallions, chopped them up, no shallots, moved on to the next step. Was he just using the wrong word or should I use shallots as well?

[@ieatishootipost]

Wow, after so many views, you are the first to spot the blooper! Yes, I said shallots when I actually meant scallions or green onions!

[@ATCconsultancy]

Hello, may i ask what brand is your portable stove and where did you get them? Thanks in advance Dr!

[@ieatishootipost]

I am using an Iwatani 4.2KW. You can buy from Razorsharp

[@ATCconsultancy]

@@ieatishootipost thank you so much!

[@RoderickGMacLeod]

@ieatishootipost Dr. Tay, Would that be Shaoxing wine?

[@jianghui53]

Yes!

[@smilemaask]

lol i always cook with furious fire or highest settings welp i do know it's wrong but you telling this makes me rethink my life lol

[@ieatishootipost]

Ok... good!

[@TheEmojazz]

I don't know...but I like the way you present this.....wait for the Koon pou pai kuat ? ( is that right ? ) I had that in Malaysia a few years ago....it was so delicious ....

[@ieatishootipost]

Thanks!

[@CYWSilentKiller]

Saute the green onions and the ginger with more oil to infuse the flavour into the oil, then you add the rock sugar, soy sauce, water etc. This would make the sauce even more flavourful!

[@ieatishootipost]

Thanks for the tip!

[@ngwuiming2004]

Resepi ini amatlah sedap. Setakat ini, rasanya hanya serasi dengan daging khinzir kerana benar kata tuan video, it is all about the skin. 👍🏻 Jika ada sesiapa yg pernah coba resepi ini menggunakan daging selain khinzir, sila kongsikan pengalaman yer. Terima kaseh 🙏🏻

[@ieatishootipost]

I am not sure it will work will beef or lamb!

[@zeplichal]

This is some delish looking Pok!

[@ieatishootipost]

It is delish!

[@sergeyvorobiev8497]

Always love dongpo rou. Will try to make it following your receipt. Are you from Malaysia? I love country, use to work there for 8 years.

[@ieatishootipost]

From Singapore actually.

[@sergeyvorobiev8497]

@@ieatishootipost unfortunately have not spent too much time in Singapore. Food wise it is great as well. In KL my personal favorite restaurant was Dragon Inn in Pavilion, but actually it is so many great places in KL. I don’t know any other city in the world with such variety of great restaurants. Of cause Bangkok is great for Thai food and Southern Chinese around Yawarat road, Beijing for northern Chinese, Dresden and Nuremberg for German, Paris for French and so on. But in KL you have great Northern and Southern Chinese places, Thai, Malay, Korean, Japanese and even use to have very good Turkish and German.

[@ieatishootipost]

@@sergeyvorobiev8497 Wow, you really are a foodie!

[@collinhuey2090]

the glov and steel wool makdes the pork belly super clean. My dad never did this method

[@ieatishootipost]

Yes it does!

[@kasmrmukbang1983]

Wow, I like pork belly. Hi my friend is good. I'm Korean. Nice to meet you. It's looks delicious and good recipe. 😂🥰💥😂🥰💥😂🥰💥🥰💥😂🥰💥😂😂🥰💥

[@ieatishootipost]

Thanks!

[@cooking_ha]

I’m hungry 😮

[@ieatishootipost]

Eat lah!

[@feliciataylor4101]

To burn off the surface layer and impurities; how high is the heat?

[@ieatishootipost]

200C

[@granitabirg7950]

Well, it’s very nice to look and for sure it’s also very tasty BUT, the process is too long! 😊 Thank you 🙏

[@ieatishootipost]

Yes, that is why I only do it on very special occasions!

[@pklee7395]

Anyway to use instant hot pot to reduce the cook time?

[@ieatishootipost]

You can try!

[@gabej23]

Can you reheat pork belly? And if so, how?

[@ieatishootipost]

Best to steam it, but microwave is also another option.

[@janethanlozada6297]

What temperature should I set the oven?

[@ieatishootipost]

130C

[@yin85]

Hi Dr Leslie, a few qn: 1. can it be done by slow cooker? 2. Does it have to be cook constantly at 120°C? 3. There’s no need for cinnamon & star anise?

[@ieatishootipost]

Yes, it can be done in a slow cooker No, you can cook at higher or lower temperature, but the length of time will be altered You can add cinnamon and star anise if you wish

[@yin85]

@@ieatishootipost Thank you~

[@ieatishootipost]

@@yin85 Most welcome!

[@mannsengshoo1657]

Have to agree with you that kikoman is awesome for braise meat. Which we seldom or not see them offer on shelves. At one time I went to a grocer which the product is not moving at a downtown area. They offer clearance sales buy 1 free 1. I quickly buy all which is 6 sets (12 bottles). Never regret it. I stir fried noodles, any kind of dished, eggs all awesome dishes I enjoy. Give 1 bottle to my friend as gift. HaHaHa.

[@ieatishootipost]

Its good isn't it?

[@angelinesoon2820]

Hi! May i know what is the weight for 2 slabs of pork belly?

[@ieatishootipost]

500g each

[@TNTInformer]

Subscribed after the used razor gag :)

[@ieatishootipost]

Thanks for subscribing

[@TNTInformer]

@@ieatishootipostHumour and delicious recipes, how could I resist?

[@lientieunguyen2123]

How long braise if use instant pot?

[@ieatishootipost]

If you use a pressure cooker, you can cook for about 40mins

[@yellowish1966]

When the pork goes to the oven, what is the temperature of the Oven?

[@ieatishootipost]

120C. Here is the full recipe: bit.ly/iCookDongPoRou

[@hendriktjoano6741]

haii...what ingredients do you add to the sauce after cornstrach

[@hendriktjoano6741]

After the meat is boiled in the oven with a temperature of 120 Celsius for 2 hours, then I steam the meat for how long

[@ieatishootipost]

@@hendriktjoano6741 Full instructions here: ieatishootipost.sg/dong-po-rou-recipe/

[@hendriktjoano6741]

@@ieatishootipost ok thankyou

[@jasontaylor1627]

Does it matter if you cook skin down or up first?

[@ieatishootipost]

I always cook skin side down in order to make sure the color is nice.

[@jasontaylor1627]

@@ieatishootipost thank you.

[@farkasmate14]

Braising my first ever batch right now: didn't have fresh ginger, so added dried instead, and also added a couple cloves of garlic, a dash of fish sauce and twice as much rice vinegar too alongside a piece of star anise and a bit of jalapenjo sauce. I hope it will turn out great tomorrow!

[@ieatishootipost]

Fantastic!

[@jeremyxu8155]

What is the temperature when the meat is cooked inside the oven?

[@ieatishootipost]

130C

[@yasuhirofujii5561]

what is the temperature of the oven ?

[@ieatishootipost]

120C

[@meiw7209]

Really nice! my family is from hanzhou and we don’t steam our dong po rou, we wrap the cubes with strings together to prevent it from falling apart and just braise it.

[@ieatishootipost]

Thanks for sharing!

[@JamesChenisKing]

Hey me too. My parents were hongzhou university professors and i went to BaoChu Pagoda elementary until i came to the states in the 3rd grade. Awesome to see someone from the old village

[@gmatthews7632]

Hi, thanks for this, great explanation, fun and engaging. I shaved the skin with my razor, came out well!

[@ieatishootipost]

Great that you found an extra use for your razor! Haha!

[@cookied5806]

I want to learn how to make that

[@ieatishootipost]

Just do it!

[@areesiragusa6720]

Dr, What's the oven temperature for two hours?

[@ieatishootipost]

I usually set my oven for 130C

[@ieatishootipost]

For braising, I usually set my oven temp to 140C and check to make sure that the liquid is generally bubbling away

[@areesiragusa6720]

@@ieatishootipost Thank you

[@RogueAngel97]

I followed your recipe, but I had to cut the pork belly into bite sized pieces so it could fit in the cooker. 😅 Now it was ridiculously tender after its completion, but after about an hour, the meat became stiff. Is this a natural occurrence or did I do something wrong? I actually just realised that I braised it for 3 hours by mistake. Is that why?

[@ieatishootipost]

It depends on the quality of your pork

[@matthewsmith3660]

Thank you for the recipe. I am curious, why are you use Japanese soy sauce in a Chinese recipe? Surely it will affect the authentic taste.

[@ieatishootipost]

Actually a lot of Chinese chefs will keep a bottle of Kikkoman soy sauce in their kitchen. It is good for certain recipes

[@jmaxparis6298]

I did mine within one hour and half with pressure cooker... And I guess u shd have add more spices... And of course each piece attached with a string

[@ieatishootipost]

With the pressure cooker, you will need to reduce the amt of liquid as it has no opportunity to evaporate

[@jmaxparis6298]

@@ieatishootipost the pressure cooker I have offers the possibility to evaporate the excess of water... Try to find one u will see it works perfectly

[@ieatishootipost]

@@jmaxparis6298 Yes, instantpot has saute function where you evaporate the water after cooking the pork. What I am saying is that if you cook in conventional way, the evaporation takes place during the initial cooking time, so the sauce gets more concentrate and this seasons the pork during the cooking. In pressure cooker, water is released from the pork during the cooking process, so the sauce gets more dilute. So you have to start with a more concentrated sauce.

[@jmaxparis6298]

@@ieatishootipost understand but to get a better concentration you just need to adjust the pressure and the fire.. It can work perfectly... Anyway to long time cooki.ng is also to much gaz consumption.