Braised Pork Belly (Dong Po Rou)
2 hr 15 min
Another traditional braised dish, braised pork belly is also known as dong po rou in Chinese. The origins of this dish comes from Song dynasty poet Su Dongpo, who accidentally invented this during his years of exile.
History aside, the key to making this oh-so-delicious is the use of a good pork belly! The fats are kept tender when you simmer it over long periods of time, thus creating that melt in your mouth texture that’s not found anywhere else – a reward for your patience in cooking. For our simple recipe, we used rock sugar and cooked it in a claypot to produce an even more tender taste!
So get cooking with this simple to make recipe, and taste the flavors of melt-in-your-mouth meat!
|1kg pork belly (square)|
|50g spring onions|
|1cup light soy sauce|
|¼cup dark soy sauce|
|1cup chinese rice wine|
|60g rock sugar (adjust to preference)|
|1litre water (or more to cover the pork belly)|
|1-2tbsp cornstarch solution|
|Fresh coriander for garnish|
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