Dong Po Rou (Braised Pork Belly)
Serves 2-3 as a main with rice
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g pork belly
- 2 bunches of spring onions/ scallions (cut into 2 inch pieces)
- 6 slices of old ginger
- 1/4 cup shaoxing wine
- 3-4 tbsp light soy sauce or to taste
- 2 tbsp dark soy sauce
- 50 g rock sugar or to taste (chopped up)
- 1 cup hot water or enough to cover all sides of pork belly
- Sliced spring onion to garnish
Instructions
- 1
Wash and clean pork belly, then blanch in boiling hot water for 1 minute.
- 2
Drain and cut into 2x2 inch squares.
- 3
Line your clay pot / stock pot / sauce pan (use one with tall sides that'll nicely fit your pork belly, do not use a wide or large pan.) with spring onions, then layer the ginger slices on top.
- 4
Place pork belly skin side down on ginger, and pour shao xing wine, light soy sauce, and dark soy sauce over.
- 5
Top with rock sugar, then pour water into the pot.
- 6
There is no need to stir.
- 7
Cover and bring to a boil over medium high heat.
- 8
Once boiling, lower heat to low, and simmer for 90 minutes.
- 9
After 90 minutes, carefully flip pork over and simmer for another 90 minutes, basting the skin occasionally.
- 10
Add some water if the liquid is evaporating too quickly.
- 11
Adjust seasoning to taste add more sugar or more soy sauce.
- 12
Sieve out grease before serving sauce over pork belly.
- 13
Garnish with spring onions.