Dong Po Rou Chinese Braised Pork Belly Recipe

Dong Po Rou Chinese Braised Pork Belly Recipe
This Chinese Braised Pork Belly is known as Dong Po Rou , which is said to be created by Su Dongpo when he was banished to Hangzhou. Traditionally this dish is made by pan-frying the pork belly first then the pork is braised over low heat. However, you know we love to simplify methods without compromising the taste so we took away the pan-frying part and went straight to braising immediately after the pork is blanched.
Cuisine: Asian Dishes
Ingredients
  • Blanch the following:
  • -----
  • 700g pork belly
  • 1 thumb size young ginger (sliced thinly)
  • 2 tablespoons Chinese cooking wine (Shaoxing Huatiao wine)
  • ------
  • Braise the following:
  • -----
  • 1 stalk of leek (or spring onion / scallion)
  • 30g young ginger (sliced thinly)
  • 50g rock sugar (or brown sugar / white sugar)
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 star anise
  • 250ml Chinese white rice wine (白米酒)
  • 4 tablespoons Chinese cooking wine (Shaoxing Huatiao wine)
  • 125ml light soy sauce
  • 4 tablespoons premium dark soy sauce
  • Enough water to cover the pork
Nutrition Information
Serving size: 5

 

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