Chinese cuisine
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Melt-In-Your-Mouth Braised Pork Belly (Dong Po Rou)

Melt-In-Your-Mouth Braised Pork Belly (Dong Po Rou)
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Transport yourself to Asia with this delicious braised pork belly recipe. The secret to juicy, succulent braised pork belly (Dong Po Rou) is all in the preparation. Poaching the pork belly in cooking wine before slicing it and braising it with savory aromatics like ginger, soy sauce, and scallions results in tender, melt-in-your-mouth goodness. This extra step may seem tedious but is well worth the time. Will it be better than your favorite dim sum restaurant order? You’ll just have to try it to find out.

Recipe
PRE TIME: 20 min
COOKING TIME: 3 hr 40 min
TOTAL TIME: 4 hr
6 SERVING
Ingredients:
  • 2 lb. Pork Belly
  • 1 oz. Ginger
  • 7 oz. Green Onion
  • 1 piece Bamboo net
  • 5 cup Cooking Wine
  • 1 cup Soy Sauce
  • 0.25 cup Rock Sugar
Directions:
Step 1
Step 1
1
Place pork belly, skin side down in heated wok, and singe off the hair by pushing the meat around.
Step 2
Step 2
2
Immerse the pork belly in water and bring to a boil. Remove meat and drain water. This process cooks out any blood that may remain. Cut pork into smaller, equally sized pieces.
Step 3
Step 3
3
Layer pork belly skin side down on a bed of spring onions and ginger over a bamboo net.
Step 4
Step 4
4
Pour cooking wine, soy sauce and sugar cubes over the pork belly. Simmer 90 minutes. Transfer meat and sauce in a clay bowl, steam for 2 hours.
Step 5
Step 5
5
Enjoy!
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