Dong Po Rou (Braised Pork Belly)
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An iconic traditional Chinese braised pork belly recipe from Hangzhou, China, known for its rich, tender, and flavorful pork belly.
03:00:00 total
Serves 4
medium
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Ingredients
- pork belly - watch the video to see (cut into large cubes)
- soy sauce - watch the video to see (light and dark soy sauce for color and flavor)
- Shaoxing wine - watch the video to see (Chinese cooking wine)
- ginger - watch the video to see (sliced)
- green onions - watch the video to see (cut into sections)
- rock sugar - watch the video to see (to balance the savory flavors)
- water - watch the video to see (for braising)
Instructions
- Prepare Pork Belly: Cut pork belly into large cubes. Blanch in boiling water to remove impurities, then rinse and drain.
- Sear Pork Belly: Pan-fry the pork belly pieces until lightly browned on all sides to render some fat and enhance flavor.
- Braise Pork Belly: In a pot, layer ginger slices and green onions, place pork belly on top. Add soy sauces, Shaoxing wine, rock sugar, and water to cover halfway. Bring to boil, then simmer on low heat for 2-3 hours until pork is tender and sauce is thickened.
- Serve: Serve the braised pork belly hot with steamed rice or buns.
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