Braised Pork Belly (Dong Po Rou)

Mains
Pork
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

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!

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
pork belly (square)
0.00
kg
kg
pork belly (square)
0.00
g
g
ginger
0.00
g
g
ginger
0.00
g
g
spring onions
0.00
g
g
spring onions
0.00
cup
cup
light soy sauce
0.00
cup
cup
light soy sauce
0.00
cup
cup
dark soy sauce
0.00
cup
cup
dark soy sauce
0.00
cup
cup
chinese rice wine
0.00
cup
cup
chinese rice wine
0.00
g
g
rock sugar (adjust to preference)
0.00
g
g
rock sugar (adjust to preference)
0.00
litre
litre
water (or more to cover the pork belly)
0.00
litre
litre
water (or more to cover the pork belly)
0.00
tbsp
tbsp
cornstarch solution
0.00
tbsp
tbsp
cornstarch solution
Fresh coriander for garnish
Fresh coriander for garnish

Steps

1

Cut 50g ginger into slices
Cut 50g ginger into slices
Mark as completed

2

Cut 50g spring onions into half lengths
Cut 50g spring onions into half lengths
Mark as completed

3

Cut and divide 1kg of pork belly into 4 squares
Cut and divide 1kg of pork belly into 4 squares
Mark as completed

4

Blanch pork belly in boiling water for 3 mins
Blanch pork belly in boiling water for 3 mins
Mark as completed

5

Remove and set aside
Remove and set aside
Mark as completed

6

Place spring onions on the base of a claypot
Place spring onions on the base of a claypot
Mark as completed

7

Lay ginger slices on top
Lay ginger slices on top
Mark as completed

8

Add pork belly skin side down
Add pork belly skin side down
Mark as completed

9

Add 1 cup light soy sauce,
Add 1 cup light soy sauce,
Mark as completed

10

¼ cup dark soy sauce,
¼ cup dark soy sauce,
Mark as completed

11

and 1 cup chinese rice wine
and 1 cup chinese rice wine
Mark as completed

12

Add water until it slightly covers the pork belly
Add water until it slightly covers the pork belly
Mark as completed

13

Add 60g rock sugar (adjust to preference)
Add 60g rock sugar (adjust to preference)
Mark as completed

14

Bring to boil, then cover and simmer for 2 hours on low heat
Bring to boil, then cover and simmer for 2 hours on low heat
Mark as completed

15

Halfway through flip pork belly to skin side up.
Halfway through flip pork belly to skin side up.
Mark as completed

16

Once done remove pork belly from claypot
Once done remove pork belly from claypot
Mark as completed

17

Add one cup of braising liquid from the claypot to a wok
Add one cup of braising liquid from the claypot to a wok
Mark as completed

18

Bring to boil and thicken with 1-2 tbsp of cornstarch solution
Bring to boil and thicken with 1-2 tbsp of cornstarch solution
Mark as completed

19

Drizzle sauce over pork belly and garnish with fresh coriander
Drizzle sauce over pork belly and garnish with fresh coriander
Mark as completed

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