Pork belly recipe -Dong Po Rou

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Chinese Braised Pork Belly | Dong Po Rou 东坡肉
There are many interesting stories behind Chinese cuisine. Dong Po Rou is after the name of famous Chinese poet Su Dong Po in Song Dynasty. In the old days, Chinese poets loved drinking wine and that is how it relates to this dish. The wine gives rich fragrance to the meat. Let’s learn how to make it.
* Key to Success*
Pick a piece of pork belly. Ideally half fat and half meat
Chinese cooking wine will give nice fragrance to the dish
You may use pressure cooker, instant pot, rice cooker etc for simmering. The ultimate goal is get the pork belly tender and juicy. Adjust the time according.
*Ingredients*
1.3 lbs / 600g pork belly
1 bunch of spring onion
around 5 slices of ginger
5 cloves of garlic
2 cup (500ml) of Chinese cooking wine
1/4 cup light soy sauce
2 tablespoons of dark soy sauce
2 star anises
60g of rock sugar
Water
*Instructions*
- Firstly we pick a nice piece of pork belly. This pork belly is around 1.3 lbs/ 600g. With the skin on. Pick one with nice distribution of half fat and half lean meat. A good start!
- Add 2 slices of ginger in water. Blanch the pork belly in boiling water for 15 minutes to get rid of the rough taste and then cool down in iced water for 10 minutes to maintain the texture.
- Then cut the pork belly into its square shape. The length is about 1.5 inches or 4cm. You may adjust the size to your preference
- Use a rope to tight up the pork belly. This step is optional. Just that the pork belly will become so tender that it’s better to be tied up to keep the shape. Now we have 8 beautiful pieces of pork belly ready!
- In the pot, place the spring onion at the bottom. Add 5 slices of ginger and 5 cloves of garlic on top. Then place the pork belly with the skin facing down
- Add 2 cups of Chinese cooking wine. 1/4 cup of light soy sauce, 2 tablespoons of dark soy sauce and 2 star anise. Add water to just cover the pork belly. Oh, don’t forget rock sugar. Rock sugar acts as a natural meat tenderiser. We use it very often in braising dish to facilitate the cooking process. Also, don’t be scared away by the quantity of cooking wine used. You wont get drank as the alcohol will evaporate during the braising and what you left with is rich fragrance and magic taste
- Bring the content to boil
- Then simmer the whole content in low heat for 1.5 hour.We braise the pork belly for long time in order to make it as tender as possible. There’s no need to stir the pork while braising, the spring onions at the bottom of the pot prevent the meat from sticking.
- After 1.5 hour, Turn the pork belly with the skin facing up. Simmer in low heat for another 1.5 hr. After 1.5 hrs. Then it is done.
- Transfer the pork belly to the serving plate. Be careful, the pork belly is really really tender and super tasty! Add some sauce on the pork belly
** For Pressure cooker, cook for 45mins
** For slow cooker, cook fro 6 hours
Such a beautiful dish with incredible taste and rich fragrance. No one can resist!
This is absolutely “melt in your mouth” texture and it is not greasy at all.