Dong Po (Chinese Pork Belly)

Dong Po (Chinese Pork Belly)
  • PREP TIME
    15 mins
  • COOK TIME
    2 hrs
  • TOTAL TIME
    2 hrs 15 mins
  • SERVING
    6 People
  • VIEWS
    54

A tribute to the legendary Song Dynasty gourmand, this recipe transforms humble pork belly into a melt-in-your-mouth delicacy. Through a trifecta of cooking methods, the pork achieves unparalleled succulence and an intensely savory flavor that will transport you to the heart of China.

Ingridients

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Nutrition

  • Carbohydrate
    26 g
  • Cholesterol
    54 mg
  • Fiber
    1 g
  • Protein
    9 g
  • Saturated Fat
    16 g
  • Sodium
    1230 mg
  • Sugar
    23 g
  • Fat
    47 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Prepare the Pork: Slice the pork belly into 2-inch wide strips. (5 minutes)

Image Step 02
02 Step

Recipe View 15 mins Blanch: Bring a large pot of water to a boil. Add the pork slices and reduce the heat to a simmer. Cook for 10 minutes. This step helps to remove impurities and tighten the meat. Remove from the water and pat dry with paper towels. (15 minutes)

Image Step 03
03 Step

Recipe View 20 mins Sear: Heat the vegetable oil in a large wok or heavy-bottomed pot over medium-high heat. Brown the pork strips on all sides until deeply golden and caramelized. Be cautious, as the pork will splatter. A splatter screen is recommended. (20 minutes)

Image Step 04
04 Step

Recipe View 10 mins Braise: In a large soup pot or stockpot, combine the light soy sauce, dark soy sauce, Shaoxing rice wine, rock sugar, ginger, and sliced spring onions. Bring the mixture to a boil, stirring constantly until the sugar is completely dissolved. (10 minutes)

Image Step 05
05 Step

Recipe View 2 hrs Simmer: Reduce the heat to a gentle simmer and carefully lay the browned pork strips into the liquid. Ensure the pork is mostly submerged. Cover the pot tightly and simmer for 1 1/2 to 2 hours, or until the pork is incredibly tender and yields easily to gentle pressure. Check the liquid level periodically, adding water as needed to prevent the pot from drying out. (120 minutes)

Image Step 06
06 Step

Recipe View 5 mins Serve: Remove the pork from the braising liquid and arrange on a serving platter. Spoon some of the flavorful braising liquid over the pork. Garnish with additional sliced spring onions. Serve hot with steamed rice and your favorite Chinese vegetables.

For an even richer flavor, consider adding a star anise or a small piece of dried orange peel to the braising liquid.
If you can't find Chinese rock sugar, you can substitute with granulated sugar, but the rock sugar imparts a unique subtle sweetness.
Don't rush the braising process! The longer the pork simmers, the more tender and flavorful it will become.
Leftovers are even more delicious the next day, as the flavors continue to meld and deepen.

Milo Rolfson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 18 Ratings)
Total Reviews: (4)
  • Patsy Mertz

    I was intimidated at first, but the directions were very clear and easy to follow. My family loved it!

  • Retha Kuhn

    This recipe is amazing! The pork was so tender and flavorful. It took a little time, but it was totally worth it!

  • Clarabelle Dare

    I added a star anise to the braising liquid, and it gave the pork a lovely aroma.

  • Hillard Botsford

    The key is to be patient during the braising process. The longer you let it simmer, the better it gets.

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